Indulge in this Chicken, Sweet Potato & Brown Rice Soup for a nourishing experience that goes beyond just great taste! Packed with lean protein from chicken, complex carbohydrates from brown rice, and a vitamin-rich boost from sweet potatoes, this soup offers a myriad of health benefits.
This soup is not only cozy on a cool autumn day, it can also provide you with sustained energy thanks to its slow-releasing complex carbohydrates, aiding in stable blood sugar levels and promoting a fuller, more satisfying feeling.
The lean protein content supports muscle health, while the fiber from brown rice and sweet potatoes aids digestion and contributes to a healthy gut.Enjoy a balanced nutrient profile that includes essential vitamins, minerals, and antioxidants, all working together to combat oxidative stress and support your overall well-being.
Recipe
Ingredients:
2 tsps Avocado Oil
1 Garlic (clove, large, minced)
1 Sweet Potato (medium, chopped)
1/2 cup Brown Rice (dry, rinsed)
6 cups Vegetable Broth, Low Sodium
1 1/2 tsps Coriander
15 ozs Chicken Breast (boneless, skinless)
1 Lemon (juiced)
2 cups Kale Leaves (chopped)
Sea Salt & Black Pepper (to taste)
2 tsps Avocado Oil
1 Garlic (clove, large, minced)
1 Sweet Potato (medium, chopped)
1/2 cup Brown Rice (dry, rinsed)
6 cups Vegetable Broth, Low Sodium
1 1/2 tsps Coriander
15 ozs Chicken Breast (boneless, skinless)
1 Lemon (juiced)
2 cups Kale Leaves (chopped)
Sea Salt & Black Pepper (to taste)
Directions:
1. Heat a large pot over medium heat. Add the oil, garlic, and sweet potato. Sauté for two to
three minutes or until the garlic is fragrant and the sweet potato starts to brown.
2. Add the rice, broth, and coriander. Bring everything to a boil and then reduce to a
simmer. Cover and cook for 15 minutes.
3. Add the chicken and continue cooking for 20 minutes or until the chicken and rice are
cooked through.
4. Remove the chicken and roughly chop it. Add it back to the pot with the lemon juice and
kale. Cook until the kale has just wilted. Season with salt and pepper, and enjoy!
1. Heat a large pot over medium heat. Add the oil, garlic, and sweet potato. Sauté for two to
three minutes or until the garlic is fragrant and the sweet potato starts to brown.
2. Add the rice, broth, and coriander. Bring everything to a boil and then reduce to a
simmer. Cover and cook for 15 minutes.
3. Add the chicken and continue cooking for 20 minutes or until the chicken and rice are
cooked through.
4. Remove the chicken and roughly chop it. Add it back to the pot with the lemon juice and
kale. Cook until the kale has just wilted. Season with salt and pepper, and enjoy!
Notes:
Leftovers
Refrigerate in an airtight container for up to three days. Freeze for up to three months.
Serving Size
One serving is approximately 1 1/2 cups of soup.
Make it Vegan
Omit the chicken and add chickpeas.
More Flavor
Add minced onion, carrots, celery and fresh parsley
Leftovers
Refrigerate in an airtight container for up to three days. Freeze for up to three months.
Serving Size
One serving is approximately 1 1/2 cups of soup.
Make it Vegan
Omit the chicken and add chickpeas.
More Flavor
Add minced onion, carrots, celery and fresh parsley
© Sunnyside Healing Arts, Inc. 2023