Chicken Sweet Potato Kale Soup
Equipment
- Large pot or Dutch oven
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Wooden spoon
Ingredients
1 tablespoon olive oil
1 large onion, diced
2 garlic cloves, minced
2 medium sweet potatoes, peeled and cubed
1 pound chicken breast, cut into bite-sized pieces
4 cups chicken broth
2 cups water
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon black pepper
4 cups kale, stems removed and leaves chopped
1 cup coconut milk
Instructions
Prepare The Base
- Heat olive oil in a large pot over medium heat. Add diced onion, cooking until translucent, about 5 minutes. Stir in minced garlic, cooking for another minute until fragrant.
Add Main Ingredients
- Increase the heat to medium-high and add the cubed sweet potatoes and chicken pieces to the pot, sautéing until the chicken is browned on all sides.
- Pour in the chicken broth and water, followed by dried thyme, salt, and black pepper. Bring to a boil, then reduce heat to a simmer.
Cook The Soup
- Let the soup simmer for about 25 minutes, or until the sweet potatoes are tender.
- Add the chopped kale and coconut milk to the pot, stirring well. Cook for an additional 5-10 minutes, or until the kale is wilted and the soup is heated through.