Anti-Inflammatory Sweet Potato, Herb, and Chicken Soup

Anti-Inflammatory Sweet Potato, Herb, and Chicken Soup

by Edouard Guillot 1 year ago
0 (0)
30 minutes
91.9 kcal
18.3 g carbs
Description

I always have leftover rotisserie chicken after company leaves. I am on a very strict diet for inflammation, so using the items I can have, I tossed this together and it was rather tasty!

Ingredients
  • 1 quart chicken broth
  • 1 rotisserie chicken carcass
  • 1 sweet potato, diced
  • 1 cup sliced baby bella mushrooms
  • ½ cup chopped green bell pepper
  • ¼ cup fresh celery leaves
  • ¼ cup chopped green onions
  • 1 sprig fresh rosemary
  • 1 tablespoon dried parsley
  • 2 teaspoons fresh oregano leaves, or more to taste
  • 5 leaves fresh sage, chopped
  • 3 leaves fresh basil, chopped
  • 1 teaspoon dried marjoram
  • ½ teaspoon sea salt
  • ½ teaspoon curry powder
  • ½ teaspoon paprika
  • ¼ teaspoon ground black pepper
Directions
  1. 1. Pour chicken broth into a large pot. Add chicken carcass, sweet potato, mushrooms, green pepper, celery leaves, and green onions. Season with rosemary, parsley, oregano, sage, basil, marjoram, salt, curry powder, paprika, and pepper. Simmer until chicken meat starts to fall off the bone and sweet potato is tender, about 30 minutes. Pull off any remaining meat and discard bones.
Nutrition Facts
serving: 4 servings
calories: 91.9 kcal
carbohydrates: 18.3 g
protein: 3.2 g
saturated fat: 0.1 g
cholesterol: 5 mg
sodium: 1229.8 mg
fiber: 3.3 g
sugar: 5 g