Ginger, Sweet Potato, & Kale Chicken Soup

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Step 1

start by heating 1 tbsp of oil in a large pot over medium heat. season the chicken breast with salt and pepper generously and add to the pot. let cook on each side for 5-7 minutes, or until completely cooked through, and remove from pot. shred the chicken (i like to use an electric mixer) and set aside.

Step 2

in the same pot, add another tbsp of oil and the chopped onion. sauté for about 5 minutes, then add in the garlic and ginger. cook for a few minutes until aromatic, then add the sweet potato, salt, pepper, & turmeric. cook on medium heat for 5 minutes, then cover with the broth and put a lid on the pot.

Step 3

let the soup boil for 20 minutes, at which point the sweet potato should be tender to a fork. add in the coconut milk and kale, give it a stir, and let the kale wilt for about 5 minutes. simmer on low until serving and store in the fridge for up to 4 days!

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