Soup is my favourite ways to eat a bunch of veggies, and this chicken kale soup is especially veggie-potent. It has 4.5 servings per bowl!
Prep Time:15 minutesmins
Cook Time:4 minutesmins
Total Time:30 minutesmins
8
Ingredients
1tbspcanola or olive oil
1large oniondiced
8stalks of celerydiced
6clovesgarlicminced
2tsporegano
1tspcumin
2lbssweet potato
1can798 ml or 28 oz diced tomatoes
3-4cupscooked chicken or turkey *see note
2cupschopped kale *see note
2tbspchicken bouillon pasteI like the Better Than Bouillon brand
8cupswater
1tspsalt
¾cupfresh cilantro
Instructions
Place the oil, onion, and celery in the pot of the Instant Pot.
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.
Meanwhile, dice the sweet potato.
Once the onions are ready, add the garlic, oregano, and cumin. Saute and stir for one minute.
Add in the diced sweet potato and can of diced tomatoes.
Put the lid on the Instant Pot and choose manual and then 4 minutes. Make sure the vent is set to “seal.”
Meanwhile, dice the cooked chicken. I like to buy a rotisserie chicken from Costco and use this. You can also use leftover Thanksgiving turkey or cook up a few chicken breasts or thighs.
Roughly chop the cilantro and kale.
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?
Measure the water and stir in the bouillon paste and salt.
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.
Open the lid and add in the diced chicken, kale, cilantro, and bouillon/water mix.
Set to “saute” and heat until hot enough to eat!
Notes
Kale, spinach, or swiss chard can be used.
Leftover Thanksgiving turkey or rotisserie chicken works great!