This warming chicken soup with basil and turmeric is packed with sweet potatoes, carrots, celery and colorful kale.
You might have noticed a few changes here at Mother Rimmy’s. Cory from Zesty Blog Consulting gave this blog a fresh coat of paint. Cory’s creative eye was just what we needed to spruce things up after four years of serving up healthy recipes. Thanks Cory – I love fresh starts!
Now let’s talk about why I need a steaming bowl of comfort . . .
I’ve been attacked by the sore throat and stuffy nose bug!
If you know me at all, then you know I hate anything that gets in the way of making progress on my to-do list. Stretching out on the couch coughing and sleeping for hours is decidedly not my idea of a good time.
As I surfed the web between naps to find a meal that sounded appealing, I happened onto this Sweet Potato Country Soup recipe. Since my pantry was missing several ingredients and a trip to the store wasn’t in the cards, you’ll find this version much simpler to get on the table.
Turmeric, cinnamon, basil and cayenne added warmth to chunks of leftover chicken and sweet potatoes swimming in a savory chicken broth. The spinach in the crisper did a fine job standing in for tomatoes, and with all that tender chicken we didn’t miss the garbanzo beans.
It’s a week later and I’m still wrestling this cold to the ground, but at least I have some leftover soup to keep me going.
Happy, healthy cooking!
10 minPrep Time
35 minCook Time
45 minTotal Time
- 2 tablespoons olive oil
- 2 cups celery, chopped
- 2 cups carrot , chopped
- 1 large onion, chopped
- 2 cups cooked chicken breast, cubed
- 32 ounces low sodium chicken broth
- 4 cups water
- 2 cloves garlic, minced
- 1 large sweet potato , cubed
- 2 teaspoons turmeric
- 2 teaspoons dried basil
- 1 pinch cayenne pepper
- ¼ teaspoon cinnamon
- 4 cups kale, chopped
- Heat a dutch oven over medium heat and add oil. When the oil is hot add celery, carrots and onions. Cook for 5 minutes to soften.
- Add broth, water, chicken, garlic, sweet potatoes, turmeric, basil, cayenne and cinnamon. Reserve kale. Cook for 30 minutes over medium heat until vegetables are tender. Add kale and cook another 5 minutes to wilt kale. Season with salt and pepper.
Calories: 307 Weight Watchers PointsPlus 7 Total Fat: 9.33g Cholesterol: 59mg Sodium: 720mg Total Carbs: 26.78g Dietary Fiber: 6.05g Sugars: 7.47g Protein: 29.15g
If you’re looking for more healthy and low calorie Weight Watchers recipes, check out my Recipe page. You’ll find hundreds of recipes that include nutrition information and Weight Watchers points.
Please see disclaimer for further details. Nutrition information is compiled with MacGourmet. If you find discrepancies, please let me know. It’s important to me that I provide you with accurate information.