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Chicken Soup with Mustard Greens

Servings 5 people

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 2 cups sweet potato 1 medium potato; peeled & cubed
  • 5 cups low-sodium chicken broth
  • 1/2 teaspoon dried thyme
  • 1 15-ounce can white kidney beans rinsed and drained
  • 2 cups chicken breast cooked and shredded
  • 4 cups mustard greens stems removed and cut into thin strips
  • Sea salt and black pepper to taste

Instructions

  • Heat oil in large pot or Dutch oven over medium heat. Add onion and cook 5 minutes. Add sweet potato, broth, and thyme and allow to come to a boil. Reduce heat, cover, and simmer 10 minutes or until potato is almost tender.
  • Stir in beans, chicken, and mustard greens. Allow to cook another 10 minutes or so. Add sea salt and pepper to taste.