Chicken Soup with Mustard Greens
  • 2tablespoons olive oil
  • 1 large onionchopped
  • 2 cups sweet potato1 medium potato; peeled & cubed
  • 5 cups low-sodium chicken broth
  • 1/2teaspoon dried thyme
  • 1 15-ounce can white kidney beansrinsed and drained
  • 2cups chicken breastcooked and shredded
  • 4 cups mustard greensstems removed and cut into thin strips
  • Sea salt and black pepperto taste
  1. 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.
  2. Stir in beans, chicken, and mustard greens. Allow to cook another 10 minutes or so. Add sea salt and pepper to taste.