Description
This recipe is gut-healthy, tasty, and so much better than any soup you buy pre-made at the store. Fresh is always best!
Ingredients
Scale
1 Yellow Onion (small, roughly chopped)
2 Garlic (cloves, roughly chopped)
2 tbsps Extra Virgin Olive Oil
1 1/2 lbs Chicken Thighs (boneless, skinless)
1/2 tsp Sea Salt
2 Carrot (large, chopped)
2 stalks Celery (chopped)
1 Sweet Potato (Japanese, large, cubed)
6 cups Chicken Broth (Preferably bone broth)
2 cups Kale Leaves (chopped)
Instructions
- In a small blender or a food processor, purée the onion and garlic. Set aside.
- In a large pot or dutch oven, heat the oil over medium-low heat. Add the chicken thighs and season with salt. Cook for three to five minutes per side or until they are browned and cooked through. Remove and set aside.
- Add the onion and garlic mixture, carrots, celery, and sweet potato to the large pot. Sauté for four to five minutes or until the vegetables have softened. Add a splash of broth or water if needed.
- Add the chicken back in along with the broth. Bring to a boil and then reduce the heat and simmer, partially covered for 25 to 30 minutes or until the chicken is tender and the potatoes are cooked through.
- Remove the chicken and place it in a bowl or on a plate. Shred it with two forks then put it back into the soup. Add the kale and cook for a few more minutes, until wilted.
- Divide evenly between bowls and enjoy!