Chicken and Sweet Potato Soup

Chicken and Sweet Potato Soup

Ingredients:
2 tablespoons butter
1 small onion, chopped
2 cloves garlic, minced
1 medium carrot, finely diced
1 teaspoon thyme
1/2 teaspoon oregano
2 pounds boneless, skinless, free-range, organic chicken thighs
4 cups homemade chicken broth
1 bay leaf
1 jalapeño, diced
1 large sweet potato, peeled, diced
1 bunch Swiss chard, leaves shredded and stems sliced
1 bunch green onions, chopped
Freshly ground black pepper, to taste
Juice of 1 lemon

Directions:
Heat large Dutch oven over medium-high heat. When hot, add oil, onion,
garlic, carrot, thyme and oregano, and cook until onion is softened and slightly
translucent, about 8 minutes.
Cut chicken thighs into slices and season with pepper if desired.
Add chicken to pot and continue to cook for another 10 minutes, stirring
occasionally.
Reduce heat to medium, add chicken broth, 6 cups water, bay leaf, jalapenos,
yam, chard and green onions and simmer for 20 minutes. Season with freshly
ground black pepper to taste.
Add the lemon juice and serve immediately.
Paleo Cream of Mushroom Soup
Serves 4
This delicious creamed soup gets it’s texture from avocado. It’s a filling and
flavorful soup that makes a great starter course to a Paleo dinner, but it can also
make a light meal in itself when served with a green salad.