Chicken Kale Soup
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| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
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Ingredients
- 1/2 large onion (or 1 medium onion)
- 2 garlic cloves (chopped finely)
- 2 chicken sausages (if you like spicy, go with the chorizo flavor)
- 2 cups sweet potato (chopped)
- 3 tbsp Coconut Oil (or 2 tbsp coconut oil + 1 tbsp avocado oil)
- 32 oz chicken stock
- 1 bunch kale (chopped into big chunks)
- dash to taste Himalayan pink sea salt
- dash to taste Black Pepper
- 1/2 lemon (juice from 1/2 lemon)
- 1 tbsp Extra virgin olive oil
Ingredients
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Instructions
- The first step is to chop up the food. Start by chopping up 1/2 a large onion, finely chop 2 garlic cloves, then chop up the 2 chicken sausages into bite sized pieces.
- Use a peeler to peel 2 sweet potatoes. To give the soup an Asian flare, I'm using Japanese sweet potatoes, which is why they are white. However, you can also use orange sweet potatoes, or any other type of sweet potato. Once they are peeled, chop the sweet potatoes into bite sized pieces.
- Heat a large soup pan on the stove over medium high heat, then add 2 of the 3 tbsp of coconut oil, and let it melt.
- Once the coconut oil is melted, add the chopped onions and garlic to the soup pan, then sauté for 2-3 minutes. This is when your kitchen will start smelling delicious.
- Once the 3 minutes is up, add the chopped sweet potato to the soup pan, pour the full 32 oz carton of chicken stock on top, then heat for 5-6 minutes, or until the sweet potatoes are soft.
- While the soup is heating up, add the remaining 1 tbsp of coconut oil or avocado oil to a different frying pan, then add the chopped chicken sausage. Cook over medium heat for 3 minutes.
- Chop up the kale into big chunks, then add it to the frying pan with the chicken sausage. Allow the kale to saute and wilt for approximately 5-6 minutes.
- Add the chicken sausage and kale mixture into the soup pot, then mix all the ingredients together.
- Continue to heat for approximately 5-7 minutes. The amount of time until it's ready depends on how small you chopped up the sweet potatoes. The smaller the pieces, the faster the soup will be ready.
- After 5-7 minutes, add a dash of himalyan pink sea salt and a dash of black pepper to the soup. Mix it all together, then add the soup to a bowl for you and the other special people in your life.
- To add more flavor, give your forearms a workout by squeezing the juice of a 1/2 lemon into both bowls. Try not to get the lemon seeds in the soup.
- Lastly, add a little bit of healthy fat by drizzling 1/2 tbsp of extra virgin olive oil on top of each bowl of soup.
- Take a bite to see how it tastes, then yell, "damn that's good!".
Recipe Notes
Nutrition Information (per serving):
Calories: 346
Protein: 17g
Carbohydrates: 20g
Fat:Â 22g