Chicken, Kale and Butternut Squash Soup
INGREDIENTS:
- 1 tablespoon extra virgin olive oil
- 1 1/2 cups diced white onion
- 1 1/2 cups diced butternut squash
- 1 teaspoon minced garlic
- 2 1/2 cups chopped rotisserie chicken
- 1 28 ounce can diced tomatoes, undrained
- 3 cups kale
- 2 1/2 cups low sodium chicken broth
- 3 1/4 cups water
- 1/2 cup orzo
- a couple pinches of salt
DIRECTIONS:
In a large pot or dutch oven heat olive oil on medium heat. Add onion and butternut squash to the pot and cook for 6 minutes stirring occasionally. Stir in minced garlic, chicken, tomatoes and kale. Cook for an additional 5 minutes and then pour in broth, water, orzo and salt.
Cover and cook on low for 25 minutes.
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