Category
 2 Tbsp olive oil or Ghee
 2 lbs. boneless, skinless chicken breast or thighs
 1 onion, diced
 3 stalks celery, diced
 salt and pepper to taste (generally about 1/2 tsp salt and 1/4 tsp pepper)
 3 cloves garlic, minced
 1 Tbsp freshly grated ginger
 2 medium sweet potatoes, cut into bite-sized cubes
 6 cups chicken broth
 1 bay leaf
 2 tsp turmeric
 1 tsp fresh chopped thyme or 1/2 tsp dried
 1 bunch kale (or collard greens), de-stemmed and roughly chopped
 1 cup full -at unsweetened coconut milk
 1 lemon, juiced ( about 2 Tbsp)
1

Heat oil in a large stockpot over medium-high heat. Add the chicken and cook for 3-5 minutes per side until browned, then remove from the pan and set aside.

2

Add the onion and celery to the pot, season with salt and pepper, and cook for 5-7 minutes, until the onion is translucent, then add the garlic and ginger and saute for about 1 minute, until fragrant ( be careful not to burn).

3

Return the chicken and reserved juices to the pot. Add in the sweet potatoes, chicken broth, thyme, pepper, bay leaf, and turmeric. Cover and simmer over medium-low heat for about 30 minutes.

4

Uncover and remove chicken onto a plate and shred using 2 forks. Return chicken to the pot. Stir in coconut milk and kale and simmer uncovered for 5 to 7 minutes, until kale has wilted. Once the kale has wilted, stir in lemon juice. Taste and season with salt and pepper if needed. Enjoy!

Ingredients

 2 Tbsp olive oil or Ghee
 2 lbs. boneless, skinless chicken breast or thighs
 1 onion, diced
 3 stalks celery, diced
 salt and pepper to taste (generally about 1/2 tsp salt and 1/4 tsp pepper)
 3 cloves garlic, minced
 1 Tbsp freshly grated ginger
 2 medium sweet potatoes, cut into bite-sized cubes
 6 cups chicken broth
 1 bay leaf
 2 tsp turmeric
 1 tsp fresh chopped thyme or 1/2 tsp dried
 1 bunch kale (or collard greens), de-stemmed and roughly chopped
 1 cup full -at unsweetened coconut milk
 1 lemon, juiced ( about 2 Tbsp)

Directions

1

Heat oil in a large stockpot over medium-high heat. Add the chicken and cook for 3-5 minutes per side until browned, then remove from the pan and set aside.

2

Add the onion and celery to the pot, season with salt and pepper, and cook for 5-7 minutes, until the onion is translucent, then add the garlic and ginger and saute for about 1 minute, until fragrant ( be careful not to burn).

3

Return the chicken and reserved juices to the pot. Add in the sweet potatoes, chicken broth, thyme, pepper, bay leaf, and turmeric. Cover and simmer over medium-low heat for about 30 minutes.

4

Uncover and remove chicken onto a plate and shred using 2 forks. Return chicken to the pot. Stir in coconut milk and kale and simmer uncovered for 5 to 7 minutes, until kale has wilted. Once the kale has wilted, stir in lemon juice. Taste and season with salt and pepper if needed. Enjoy!

Notes

Tumeric-Ginger Chicken Soup

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