Go Back

Chicken, Sweet Potato and Brown Rice Soup

The cold weather has us reaching for warm meals and there's really nothing better than a soup! Batch cook in advance, freeze in individual portions and use up for quick lunches when you're pressed for time.
Print Recipe
Total Time 50 minutes
Servings: 6 servings
Course: Soup
Ingredients Method Notes

Ingredients
  

  • 2 tsp Avocado Oil
  • 1 clove Garlic (large, minced)
  • 1 Sweet Potato (medium, chopped)
  • 1/2 cup Brown Rice (dry, rinsed)
  • 6 cups Vegetable Broth (low sodium)
  • 1 1/2 tsp Coriander
  • 15 oz Chicken Breast (boneless, skinless)
  • 1 Lemon (juiced)
  • 2 cups Kale Leaves (chopped)
  • Sea Salt (to taste)
  • Black Pepper (to taste)

Method
 

  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

Nutrition per serving:
Calories: 190 kcal
Fat: 4 g (6% DV)
Saturated Fat: 1 g (5% DV)
Carbs: 19 g (6% DV)
Fiber: 2 g (7% DV)
Sugar: 3 g (0% DV)
Protein: 18 g (36% DV)
Cholesterol: 52 mg (17% DV)
Sodium: 159 mg (7% DV)
Vitamin A: 3432 IU (69% DV)
Vitamin C: 13 mg (14% DV)
Calcium: 34 mg (3% DV)
Iron: 1 mg (7% DV)
* % Daily Value = 2,000 Calorie Diet