- 2 lbs. cooked and shredded pastured, organic chicken
- 2-3 peeled and cubed sweet potatoes
- 1 large bunch kale, cleaned and ripped into pieces
- 3-4 cloves garlic, diced
- 1 large onion, diced
- 2-3 stalks celery, diced
- 1 can full-fat, organic coconut milk
- 6 cups organic chicken or vegetable broth (homemade is best)
- 1 Tbsp. sea salt
- Solid fat for sautéing (coconut oil, grass-fed tallow, etc.)
- In a large stainless steel pot, sauté onions and celery until soft.
- Add garlic and salt, and sauté until fragrant.
- Add broth, chicken and sweet potato, and cook until potatoes are tender – about 30-45 minute.
- Add kale and coconut milk (and water if desired to ‘thin out’ the soup).
- Cook until kale is soft.
- Serve and enjoy!
- Serves 8-10.
