This. Soup. Is. So. Soooooo. Good.
Well, December was a bit of a sh*tshow, (literally and figuratively). Several of the fam came down with colds, sinus infections, and/or stomach viruses. (Post-apocalypse is always the perfect time for a microbiome reboot.) In my quest to find tasty, nutrient-dense recipes, and also ones that are blood glucose level friendly, I found this gem.
I won't belabor this with a bunch of yada yada and a long scroll before getting to the actual recipe, but it's compiled it from a few different versions found online. Packed with immune-bolstering turmeric, ginger, and lemon, healthy veg, and apparently a whopping 40g of protein in each serving...you're mind will be blown that it is also one of the tastiest things that have ever passed over your tastebuds. It is relatively quick and easy, makes a lot, and will definitely be on repeat this Winter.
2 Tbsp butter, ghee, or olive oil
1 1/2 -2lbs chicken breasts, pat dry and lightly salt
1 small onion diced
2 stalks celery diced
3 cloves garlic minced
2-3 Tbsp fresh grated ginger
1 large or 2 small sweet potatoes cubed
5-6 c chicken stock or bone broth
1 tsp fresh thyme chopped
1/2 coarse sea salt
1/4 black pepper
1 bay leaf
2 tsp ground tumeric
1 cup full fat coconut milk
1 head of kale destemmed and roughly chopped
Fresh chopped cilantro (optional)
Juice of one lemon
Melt butter in large soup pot med high heat. Lightly salt chicken breasts and brown 4-5 min on each side. Remove and set aside.
Add celery and onion and saute until translucent about 5 min
Add garlic and ginger and saute until fragrant about 1 minute
Add chicken back into the pot along with sweet potato, chicken stock, tumeric, thyme, salt and pepper. Cover and simmer x 30-40min med low heat.
Pull chicken breasts from the pot and shred with 2 forks. Return shredded chicken back to the pot along with kale and coconut milk and cook aobut 3 minute until kale wilted.
Add lemon juice, top with optional cilantro, and serve this delicious party in your mouth.
P.S. You can add in any veg you have on hand....I had a couple carrots and leeks on hand that I tossed in. And of course I recommend serving with some home made Irish brown bread and a little Kerrygold on top.