Chicken Kale Soup with Sweet Potato

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 large or 150g

• Celery

  Raw

  8 stalks, large (11 inches long) or 512g

• Garlic

  Raw

  6 cloves, minced or 18g

• Oregano

  Spices, dried

  2 tsp, leaves or 2g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Sweet potato

  Raw, unprepared

  3 sweetpotato, 5" long or 390g

• Tomatoes

  Crushed, canned

  1 ⅞ can (15 oz) or 793g

• Kale

  Scotch, raw

  2 cup, chopped or 134g

• Water

  Plain, clean water

  8 cup or 1.89kg

• Salt

  Table

  1 tsp or 6g

• Fresh cilantro

  Coriander leaves, raw

  1 cup or 16g

• Chicken

  Meijer

  16 oz or 454g

• Organic Chicken Bouillon Paste

  Imagine

  6 tsp or 30g

Directions

1. 1. Place the oil, onion, and celery in the pot of the Instant Pot. 2. Press “saute” and cook and stir until the onions are soft and start to turn brown. The saute setting is pretty hot so you need to stir frequently to prevent burning. 3. Meanwhile, dice the sweet potato. 4. Once the onions are ready, add the garlic, oregano, and cumin. Saute and stir for one minute. 5. Add in the diced sweet potato and can of diced tomatoes. 6. Put the lid on the Instant Pot and choose manual and then 4 minutes. Make sure the vent is set to “seal.” 7. Meanwhile, dice the cooked chicken. 8. Roughly chop the cilantro and kale. 9. Boil the water in a kettle. This isn’t actually necessary but it speeds up the soup making and aren’t we using an Instant Pot to make meal prep go faster? 10. Measure the water and stir in the bouillon paste and salt. 11. Once the Instant Pot is done cooking, cover the vent with a tea towel and turn the vent to “venting.” Releasing the pressure will take about 1-2 minutes. 12. Open the lid and add in the diced chicken, kale, cilantro, and bouillon/water mix. 13. Set to “saute” and heat until hot enough to eat!

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