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chicken sweet potato soup

Chicken Sweet Potato Soup


  • Author: Shannon Doleac
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Ingredients

  • 2 Tbsp coconut oil
  • 1 red onion, chopped
  • 3 ribs celery, chopped
  • 4 cloves garlic, minced
  • 1 red pepper, chopped
  • 1 ½ lbs sweet potato, peeled and chopped in bite-sized pieces
  • 2 bunch kale, stems removed, leaves roughly chopped
  • 22 ½ lbs cooked chicken thighs, shredded
  • 6 cups chicken bone broth
  • 15 oz. can diced tomatoes
  • 2 tsp paprika
  • 1 tsp turmeric
  • 1 tsp ginger
  • 1 tsp sea salt
  • ½ tsp ground black pepper

Optional toppings: diced avocado, sliced radish, chopped cilantro, raw cashews, green onions


Instructions

  1. Add coconut oil to a large soup pot over medium-high heat. Once oil is melted add onion, celery, and garlic. Saute for 3 minutes until onions start to soften.
  2. Add red pepper and sweet potato. Stir well and saute veggies for 3 more minutes.
  3. Add paprika, turmeric, ginger, salt, and ground pepper. Stir to combine.
  4. Pour in broth and diced tomatoes to the pot. Bring to a simmer. Cook for 20 minutes, or until sweet potatoes can easily be pierced with a fork.
  5. While the soup is simmering, prepare kale, and any toppings. Add chopped kale to the pot. It will seem like a lot, but will cook down quickly.
  6. After kale cooks down, add cooked, shredded chicken to the soup.
  7. Serve in individual bowls and garnish with desired toppings.

Keywords: chicken sweet potato soup

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