A healthy, hearty soup to warm your body in the winter months.


  • 1 rotisserie chicken, remove meat and cube or shred
  • 1-32 oz. container low sodium chicken stock
  • 1-32 oz. container low sodium vegetable stock
  • 2 medium sweet potatoes, peeled and cubed
  • 6 cups of chopped or baby kale
  • 1 small onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, peeled and diced
  • 2 TBS of minced garlic
  • 1 TBS herbs de provence
  • 1 tsp thyme
  • 2 TBS coconut oil
  • Salt and pepper to taste


  1. Heat coconut oil in soup pot over medium heat, add onion, carrots and celery and sauté until onions become translucent.
  2. Add garlic and herbs, stir to coat the vegetables.
  3. Add the two containers of stock and sweet potatoes and cook over medium to low heat until sweet potatoes are tender but not mushy (approximately 10 minutes).
  4. Scoop 2-3 cups of soup out of pot and pour into blender or food processor, blend and pour back into the soup pot.
  5. Add chicken and heat for another 3-5 minutes until chicken is heated.
  6. Turn off heat, stir in kale and let sit 5-10 minutes before serving.

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