All The Greens Pasta Chicken Soup | Natalie Cooks

Ingredients

• 1 tbsp olive oil
• 1 yellow onion, (chopped)
• 1 ½ tsp kosher salt, (divided)
• 3 cups frozen kale or spinach (or use 4 cups fresh)
• 4 cups (~10 oz) frozen broccoli (or use fresh, chopped small)
• 2 cups loosely packed parsley
• 3 cloves garlic, (smashed)
• 1 tsp fennel seeds
• ½ tsp red pepper flakes ((optional))
• 8 cups water, (divided)
• 8 oz short pasta shape ((shells, cavatelli, penne, elbows, etc…))
• 8 oz boneless skinless chicken breast*
• 1 (15 oz) can of beans, drained and rinsed (any bean works)
• 1 tbsp soy sauce or tamari
• 1 tbsp lemon juice
• 1 cup crumbled feta**
• ¼ cup chopped parsley
• Zest from 1 lemon
• Black pepper
• *If you are just adding one very thick breast, I suggest cutting it in half lengthwise so it cooks more evenly.
• **Alternatively, just top with plain crumbled feta or goat cheese. Goat cheese and parm combo are delicious on top! You want lots of salty cheese to add saltiness and richness to the soup!
• Note: ~ you can mix in some chopped walnuts into the topping for crunch. This is nice for leftovers since the pasta can get mushy.