Chicken, kale & sweet potato soup
Inspiration
Take a bite then inhale, ex-KALE — it’s that good! A mouth-watering meal discovered on Real Food-Whole Life, which two of our Market regulars intended to enjoy over three days, ended gobbling it up in a day in a half. Take a bite and then inhale, ex-KALE. Packed with protein and veggies, you must eat with discipline so as not to consume the whole dish in one sitting. Paleo, gluten-free, dairy-free, whole30, healthy, incredibly easy to make with a shortlist of Farmers Market ingredients — it’s your new go-to crockpot recipe!
Ingredients
4 small sweet potatoes, peeled & chopped into 1-inch pieces
2 bunches of kale, stems removed and thinly sliced
1 pound bone-in, skinless chicken breasts or thighs
4 cups of water
4 tablespoons of butter
2–3 teaspoons salt
2 teaspoons Italian seasoning
3-4 teaspoons minced garlic
4 tablespoons butter
Method
Place all the ingredients in slow-cooker, stirring to combine. We read on Real Food-Whole Life that other customers added additional veggies like onions or broccoli.
In lieu of 4 cups of chicken stock, water and butter was substituted.
Cover and cook on high for 4 hours or low for 6, or until the sweet potatoes are tender and the chicken is cooked through and very tender.
Remove the chicken and shred with two forks.
Return to the slow cooker and stir to combine.
Taste and add additional salt to taste.
Serve hot with a generous drizzle of olive oil.
Enjoy with an appetite and great discipline!
