NUTRITION

SERVINGS

INGREDIENTS

0.5 lbs boneless skinless chicken thighs

0.25 tbsp olive oil

1 medium yellow onion

2 cloves garlic

1 medium sweet potato

1 cup carrots

1 cup celery

4 cups chicken bone broth

2 cups kale

1 tsp sea salt

0.5 tsp black pepper

1 tsp dried thyme

PREPARATION

• 1

  Pat the chicken thighs dry with paper towels and season them with 0.5 tsp of the sea salt and 0.25 tsp of the black pepper.

• 2

  Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.

• 3

  Sear the chicken thighs in the pot until golden brown on both sides, working in batches if necessary, then remove the chicken and set it aside on a plate.

• 4

  Add the diced yellow onion, chopped carrots, and chopped celery to the pot and sauté for 5 to 7 minutes until the vegetables are softened.

• 5

  Stir in the minced garlic and dried thyme, cooking for about 1 minute until the aromatics are fragrant.

• 6

  Add the cubed sweet potato and pour in the chicken bone broth, using a wooden spoon to scrape the bottom of the pot to release any flavorful browned bits.

• 7

  Return the chicken thighs and any accumulated juices to the pot, bring the liquid to a boil, then immediately reduce the heat to low and cover with a lid.

• 8

  Simmer the soup for 20 to 25 minutes or until the chicken is cooked through and the sweet potatoes are fork-tender.

• 9

  Remove the chicken thighs from the pot, shred the meat into bite-sized pieces using two forks, and return the shredded chicken to the soup.

• 10

  Stir in the chopped kale and the remaining sea salt and black pepper, simmering for 3 to 5 minutes until the kale is wilted and tender before serving.