Immune Boosting Soup

sweet potato, peeled and chopped
kale, coarsely chopped
carrots, peeled and chopped into rounds
celery, chopped
beet, peeled and chopped
shitake mushrooms, coarsely chopped
bread, torn into 1 inch pieces
chicken thighs,1 pound

Can substitute chicken broth for water for more flavor.

On low to medium heat pour the olive oil into a soup pot. Saute the onions until glassy, add garlic potato, carrots, celery and beet, and saute for 5 minutes, stirring regularly. Ad mushrooms, kale, and cayenne, stir and let cook for 5 minutes. Sprinkle in bread. Pour water over, to cover. Stir in bread until completely soaked in water. Put chicken on top, and top with water to cover. Set heat to medium-high. When boiled for 20 minutes, lower the heat to simmer, use a slotted spoon to remove the chicken, and use two forks to pull apart the chicken into strips; set aside. Turn off heat. Spoon soup into blender in batches and mix until coarsely chopped, removing each batch before adding another. Return chicken to pot. Add salt and pepper. Mix well. Simmer to light boil. Serve

Serving Size: 8-10 1 cup servings; 101 calories per cup

Number of Servings: 8

Recipe submitted by SparkPeople user BARBARA20091.