Last week I was trying to use up the last of the veggies before my new supply arrived. I’ve been on a soup kick lately since The Kid loves soup, it’s easy to make, and makes a lot all at once. Leftovers are also a snap and you can freeze some for later if you get tired of back to back days of soup.
This soup turned out great and also gives you a chance to get really creative with it. You can stick to the recipe as is, or you can add all kinds of different veggies in there. Carrots, celery, onions, spinach, corn. Basically any veggie you have on hand. You can also add spices if you like. The sweet potatoes gave this broth a very sweet taste to it which blended really well with the mushrooms!
The Kid’s favorite part were the chewy, meaty mushrooms. They had a great texture to them. Next time I might add even more, but I was running out of room in my pot. Use a large pot to make sure you can fit it all in. You’ve been warned! 😉
Chicken Tater Soup
- 5 cans of chicken broth
- 1 1/2 lbs sweet potatoes, cut into chunks
- 1 lb chicken breast, sliced into bite sized pieces
- 8 oz sliced white mushrooms
- 1 bunch of kale
Wash the kale and remove stems. Slice the stems almost like you would celery. Tear the leaves into pieces and put both stems and leaves aside. Heat the chicken broth over medium heat until boiling. Add the sweet potato chunks and cook about 7 – 8 minutes.
Add the sliced chicken breast and kale stems, and cook about 5 more minutes until the chicken is done. Add the mushrooms and kale leaves. Cook until the leaves are wilted, about 2 minutes. Serves approximately 6 at 230 calories per serving.
If you’re watching your sodium, you can use the low sodium broth. I just used regular Swanson’s broth. I’m really excited because I got a new seasonal cookbook that is intended to use with farmer’s market finds and co-ops. It’s laid out by season and has some great recipes to use up the ton o’ veggies I get bi-weekly.
What is your favorite veggie?
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