Traditional chicken soup has met it’s match! Richly colored kale leaves, orange sweet potatoes and brown-rimmed snow white mushrooms make this soup taste earthy and sweet. I guarantee this will satisfy your taste buds and may even ward off a cold in the process. It’s like a bowl of vitamins! Hope you enjoy as much as we did!
10 cups of low-sodium chicken broth
1- 1/2 lbs. of sweet potatoes, peeled, trimmed, and halved lengthwise, then cut into chunks. (*When choosing sweet potatoes, choose the darker orange variety, frequently labeled as “yams.” These have the best nutritional value and are loaded with beta-carotene which the body converts to Vitamin A.- Good for eyes, immune system, skin, teeth and bones.)
1- 10 ounce bunch of kale
1- 8 ounce container of portabella mushrooms, washed, stems trimmed and cut into thick slices
1 lb. chicken, cooked and cut up into bite sized pieces.
1/2 tsp fresh pepper
1/2 cup grated parmesan cheese
Cook your chicken in a skillet with a little oil till no longer pink inside and browned on the outside. Salt and pepper these as you cook them. (*I used tenderloins.)
While chicken cooks, peel and cut sweet potatos, clean and chop kale and clean and slice mushrooms and set aside.
In medium sized pot, bring 10 cups of chicken broth to a boil.
Add your cut up sweet potatoes first. Cook 7 minutes, until fork tender.
Add your kale and mushrooms next and cook another 5 minutes.
Cut up chicken into bite sized pieces and add that to the soup. Stir.
Ladel soup into bowels, top with parmesan cheese and additional pepper to taste.
Calories: 297 for 2 cups