Chicken & Sweet Potato Soup

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By Raime Spence, Guest Blogger

If you’re looking for a way to save money in the kitchen but still eat healthy, this is it! Check out how easy this delicious and savory recipe is to prepare, plus you’ll have plenty of leftovers:)

  • Raime Spence Bio Photo Jan 2015-for web1 whole chicken, pulled off the bone
  • 2 sweet potatoes, peeled & cubed
  • 1 small head of cabbage, chopped
  • 1 large can of diced tomatoes
  • 1 small onion, chopped in large pieces
  • 1 bag of baby carrots
  • 5 garlic cloves, minced
  • 32 oz low sodium chicken broth
  • 1 tsp. coconut oil
  • Sea salt & pepper to taste
  • 1 small jalapeño, diced (optional if you like it spicy)

*Always use organic produce and meats when possible.


Boil chicken and de-bone. Sautee onions and garlic in coconut oil until translucent then add cabbage and cook until wilted. Next, add broth and the rest of the ingredients including your chicken. Once everything is in the pot add water up to the top of the mixture, bring to a boil then simmer on medium heat until carrots are cooked through. It usually takes a couple of hours. This yields a TON of soup so be prepared to freeze it, give some to the neighbor or take it for lunch the next day!

*The information on this site is designed for educational purposes only and has not been evaluated by the Food and Drug Administration. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose, treat, cure or prevent any health problems or illnesses without consulting your pediatrician or family doctor. Thank you!

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