2 heaping cups cooked and chopped chicken breast (about 1 pound raw or 12-14 ounces cooked)
2 tablespoons olive oil
½ cup chopped yellow onion (½ medium onion)
4 garlic cloves, minced
2 tablespoons finely minced fresh ginger
2 (32-ounce) cartons low-sodium chicken broth (8 cups)
2 tablespoons fresh thyme leaves or 1 ½ teaspoons dried thyme
2 dried bay leaves
½ teaspoon salt, plus more to taste
¼ teaspoon freshly ground black pepper
2 cups chopped broccoli (about 1 crown fresh broccoli)
2 cups chopped kale (about 2-3 kale leaves, stems removed and leaves chopped)
½ cup chopped fresh parsley
In a large stock pot, heat the olive oil over medium-high heat. Add the onion and cook, stirring occasionally, until the onion is just tender, about 5 minutes. Add the garlic and ginger and stir for 30 seconds. Add the chicken broth, thyme, bay leaves, the chopped chicken, salt, and pepper, and bring to a boil. Reduce the heat and simmer for 20 minutes. Stir in the broccoli and kale and cook until the broccoli is bright green and tender, 8 to 10 more minutes. Stir in the fresh parsley, taste the broth, and add more salt if needed. Serve.
Slow cooker directions
Place 1 pound boneless, skinless chicken breast in base of your slow cooker (about 2 large chicken breasts). Add the olive oil, onion, garlic, ginger, thyme, bay leaves, salt, pepper, and broth. Cook on low for 4 hours or high for 6 to 8 hours. Take the chicken out of the broth, transfer to a cutting board and chop. Remove the bay leaves and use a fine mesh sieve to strain the broth (you don’t have to strain your broth, but it will look murky if you don’t). Add the broccoli and kale and the chopped chicken back to the broth in your slow cooker, stir, cover, and continue cooking until the broccoli is bright green and tender, about 30 more minutes. Taste the broth and add salt to taste. Stir in fresh parsley and serve.
1 serving (1/6 of recipe or about 2 cups): 2 WW Freestyle points
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