Sweet Potato and Chicken Kale Soup

myWholeLifeBy myWholeLife Team  ,   , , , ,

September 23, 2014

Creamy in texture and radiant in colour, sweet potatoes are not just satisfying to your palate and eyes, they are a great source of vitamin A, vitamin C, and fibre. In just one sweet potato, you’ll find more than 200 per cent of the recommended daily value of Vitamin A.


6 cups low sodium chicken stock

2 cups chicken, cooked and shredded

1 onion, finely chopped

2 celery ribs, chopped

2 garlic cloves, chopped

1 tsp turmeric

3 – 4 kale leafs, stems removed, chopped into thin slices

2 Tbsp grated ginger

1 sweet potato, chopped into small chucks

¼ cup almond butter

Juice of ½ lime

1 Tbsp coconut oil

How To Make Shredded Chicken (4 - 5 Cups)

3 chicken breast

extra virgin olive oil

sea salt and pepper to taste


1Sauté onion, garlic and ginger over low heat with 2 Tbsp of coconut oil until the onion is tender.

2Add in celery, sweet potato and turmeric. Continue to cook over low heat for another few minutes.

3Add the chicken stock to the pan and heat until it comes to a gentle boil. Reduce the heat and simmer until the sweet potato is cooked through.

4Stir in the almond butter until it is fully incorporated.

5Add in the shredded chicken and kale leaves and cook for another few minutes. Stir in the lime juice.

How To Make Shredded Chicken

1Preheat the oven to 350 degrees

2Brush the chicken with a little olive oil. Place the seasoned chicken on a baking sheet and bake for 30 - 40 minutes, depending on the thickness of the chicken. Juices should run clear when cooked.

3Remove from the oven, let rest covered for 5 minutes, then shred with 2 forks.