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Sweet Potato Chicken Soup


yield: 4 PEOPLE
prep time: 10 MINS
cook time: 15 MINS total time: 25 MINS

Low-carb, gluten-free, and paleo-friendly.


1 tablespoon olive oil
½ cup celery — chopped
1 cup red onions — diced
1 garlic clove — minced
2 cups sweet potato — diced
5 cups chicken broth
½ cup crushed tomatoes
2 cups cooked chicken — shredded
1 teaspoon Italian herb blend seasoning
1/8 teaspoon dried oregano
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
Pinch of crushed red pepper
Kosher salt and fresh ground black pepper

  1. In a large pot, heat olive oil over high heat. When the oil is hot, turn the heat down to medium.
  2. Add onion and celery. Sauté for 5-7 minutes or until the onions are soft and translucent. Don’t forget to stir occasionally.
  3. Add garlic and cook for 30 seconds.
  4. Add sweet potato, chicken broth, and crushed tomato.
  5. Bring to a boil and simmer partially covered for 10-15 minutes or until the sweet potato is soft.
  6. Add the rest of the ingredients and cook for 2 more minutes.



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