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Ingredients
| olive oil: 2 Tbl |
| onions: 1 (diced) |
| garlic: 2 cloves (minced) |
| carrots (chopped): 1/2 cup (finely diced) |
| fresh thyme: 1 tsp |
| sea salt: 1/2 tsp (divided) |
| black pepper: 1/2 tsp (divided) |
| chicken thighs: 2 lbs (boneless, skinless) |
| soup - vegetable broth: 4 cups |
| water: 6 cups |
| bay leaf: 1 |
| canned jalapeno peppers: 2 oz |
| sweet potatoes: 1 whole potato (diced) |
| swiss chard: 2 cups (leaves shredded, stems sliced) |
| green onions - spring or scallion (chopped): 1/2 cup |
| lemon juice: 1 Tbl |
Chicken, Sweet Potato and Chard Soup
Credit: www.paleoplan.com
User rating:
-
Prep Time
20 min -
Cook Time
40 min -
Servings
8 serving(s)
Tags
- Heat large pot over medium-high heat. When hot, add oil, onion, garlic, carrot, thyme, and oregano, and saute until onion is softened and slightly translucent (about 10 minutes), stirring occasionally.
- Meanwhile, mix 1/4 teaspoon sea salt (if desired) and 1/4 teaspoon black pepper in a medium bowl. Cut chicken thighs into 1/2" slices and toss in sea salt and black pepper mixture.
- Add chicken to pot and continue to cook for another 10 minutes, stirring occasionally.
- Reduce heat to medium, add vegetable broth, water, bay leaf, jalapenos, yam, chard, and green onions and simmer for 20 minutes.
- Just before serving, season with remaining sea salt (if desired), black pepper, and fresh lemon juice.