Time: 35 minutes
- 1 pound skinless, boneless chicken breasts
- 2.5 tablespoons olive oil
- 1 medium-sized onion
- 3-4 cloves garlic, diced
- 3 celery stalks, chopped
- 1 pound sweet potatoes, peeled and chopped
- 3 cups kale, roughly chopped
- 10 grape tomatoes, halved
- 2 tablespoons apple cider vinegar
- 3 cups low-sodium chicken broth
- 3 cups water
- Sea salt and pepper
- Optional fresh ginger
1. Season chicken breasts with salt and pepper. In soup pot, heat olive oil over medium-high and cook chicken through about 4 minutes per side until golden brown. Remove chicken and set aside for later.
2. Add celery, garlic, and onion to soup pot and cook until tender, about 7-8 minutes.
3. Pour in apple cider vinegar and then add sweet potatoes, kale, tomatoes, chicken broth, and water. Bring to a boil and then reduce heat to simmer for 20 minutes.
4. Tear chicken with hands for pulled effect. Stir chicken into soup pot to heat for a few minutes.
5. Serve into bowls and (optional: grate fresh ginger on top) then enjoy.
WHY WE LOVE THIS RECIPE
This simple recipe is all about the add-ins mixed together. Garlic is one of our top winners; even if garlic gives us that not-so-pleasant breath, it has been linked with lower cases of stomach cancer, and especially lower cases of colorectal cancer. The antioxidants in garlic are the ones that help fight and slow down the growth of certain tumors. How can we forget kale? This dark leafy green is an excellent source of fiber, folate and carotenoids, which has shown to protect our bodies from some cancers. This yummy recipe also has some sweetness to it. Sweet potatoes have more of the eye-healthy beta-carotene than any other fruit or vegetable. Who said that eating a variety of nutritious foods was hard? Not me!