4 cups cooked chicken, cubed
1 teaspoon Real Salt or Himalayan
1 tablespoon of coconut or avocado oil
1 cup chopped onion
2 cups chopped celery (about 4 large stalks)
6 garlic gloves, finely chopped 3 sweet potatoes, scrubbed and diced in 1″ cubes
1 T fresh oregano, chopped 6 cups kale, roughly chopped
1 T fresh thyme, chopped 2 fresh jalapeno peppers, finely chopped
1 t ground cumin 1/2 cup fresh cilantro, chopped
12 – 14 cups chicken broth
Heat the chicken broth in a large pot. In a separate skillet, sauté onions, celery, garlic, herbs and jalapeno peppers in oil, approximately 5 minutes. Add to the chicken broth, along with sweet potato and kale and slow simmer for approximately 15 to 20 minutes. In the last five minutes of cooking, add the chicken.
Enjoy this healthy, hearty, flavorful soup!
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