Okinawan Potato, Chicken & Kale Soup

Need something to warm you up during this flu season?  This soup is a quick fix with a few ingredients – all great for you.  Making this soup takes little preparation and can be simmering while you treat yourself to a quick snooze.

Okinawan Potato, Chicken & Kale Soup

For copy of PDF recipe, Okinawan Potato Chicken Kale Soup

Serves 4 to 6

Ingredients:

• 3 cups water
• 2 chicken breasts
• 2 cups Okinawan sweet potatoes, cubed (about 2 small potatoes)
• 1 cup carrots, diced
• 5 cups unsalted chicken stock (32 oz tetra pack)
• 3 cups kale, chopped
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried basil
• 1/2 teaspoon red curry paste
• 1/2 teaspoon salt

Directions:

1. In a large stock pot, add 3 cups of water with chicken breasts and boil on medium-high for 20 minutes or until chicken no longer pink.
2. Remove chicken breasts from pot and shred with fork.
3. Add shredded chicken back into pot along with all other ingredients.
4. Simmer soup until potatoes and carrots are soft.
5. Serve with your favorite whole grain bread.