Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons butter or olive oil
  • 1 small onion (diced)
  • 3 stalks of celery (diced)
  • 3 cloves of garlic (minced)
  • 1 tablespoon fresh grated ginger
  • 2 medium sweet potatoes (about 1 pound) (cut into 1-inch cubes)
  • 2 pounds boneless, skinless chicken breast
  • 5 cups chicken broth or bone broth
  • 1 teaspoon fresh thyme (chopped)
  • ½ teaspoon coarse sea salt
  • ¼ teaspoon black pepper
  • 1 bay leaf
  • 2 teaspoons ground turmeric
  • 1 cup full-fat coconut milk
  • 1 head lacinato kale (de-stemmed and roughly chopped)
  • 2 tablespoons lemon juice (about 1 lemon)

Instruction

  • Melt the butter in a large, heavy-bottomed pot over medium-high heat. Once the butter is melted, add the chicken. Cook for 3-5 minutes per side until browned, then remove from the pan and set aside.
  • Add the onion and celery to the pot and cook for 5-7 minutes, until both are browned and the onion is translucent, then add the garlic and ginger and saute for about 1 minute, until fragrant.
  • Return the chicken to the pot along with the sweet potatoes, then stir in the chicken broth, thyme, salt, pepper, bay leaf, and turmeric.
  • Cover and simmer over medium-low heat for 30-40 minutes, until the chicken can be easily pulled apart with a fork.
  • Pull the chicken from the pot and shred with two forks or with the paddle attachment of a stand mixer. Add the chicken back to the pot then stir in the coconut milk and kale. Cook for 2-3 minutes until kale is fully wilted.
  • Add the lemon juice and then taste the soup for seasoning, adding additional salt and pepper if needed. Spoon into individual bowls and serve!