Sweet Potato Kale Chicken Soup

Recipe inspired by: Skinny Taste

Course candida, Dairy Free, Gluten Free, low histamine, Soup, Whole 30
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes

Ingredients

  • 1/2 tsp olive oil
  • 1 large onion, chopped
  • 2 celery stalks, chopped
  • 3 garlic cloves, chopped
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp ground cumin (Replace with turmeric for low histamine)
  • 6 cups low sodium chicken broth
  • 1 fresh jalapeno, sliced in half (omit for low histamine)
  • 1/4 cup fresh cilantro
  • 2 chicken breasts, on the bone, skin removed (about 26 oz with bone)
  • 1 large sweet potato, peeled, diced
  • 3 cups kale, roughly chopped

Instructions

  1. Heat a large nonstick pot or Dutch oven over medium low heat, add the oil and the onions and celery and cook until soft and golden, about 8 to 10 minutes.

  2. Add the garlic and dry spices and cook 2 to 3 minutes. Add the chicken broth, chicken, jalapeno and cilantro. Cover and cook 20 minutes.


  3. Then add the sweet potato and kale and cook until the sweet potatoes are tender and the chicken is cooked, about 25 to 30 minutes.


  4. Remove the chicken, shred or cut up and discard the bones.


  5. Return chicken to the pot, discard the jalapeno and serve the soup into 6 bowls.

Recipe Notes

*if buying boxed broth be sure to check for added sugar and preservatives. Organic and grass fed always preferred

Contact Sally

Nourished Roots Nutrition, LLC
P: (303) 209-8640
F: (303) 209-8482
nourishedrootsrd@gmail.com

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Tip of the Day

Not everything you buy from the grocery store should be stored in the refrigerator. Tomatoes, bananas, bread, and basil don’t like the cold! Avoid storing these foods in the fridge to prevent degradation of taste and texture.