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Chicken Soup with Sweet Potatoes, Kale and Mushrooms
ROBIN'S RECIPES ANDN FOOD BLOG7Ingredients
35Minutes
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Ingredients
US|METRIC
6 SERVINGS
- 10 cups low sodium chicken broth
- 1 1/2 lb. sweet potatoes (peeled, trimmed, and halved lengthwise, then cut into chunks., *When choosing sweet potatoes, choose the darker orange variety, frequently labeled as “yams.” These have the best nutritional value and are loaded with beta-carotene which the body converts to Vitamin A.- Good for eyes, immune system, skin, teeth and bones.)
- 10 oz. kale (bunch of)
- 8 oz. portabella mushrooms (container of, washed, stems trimmed and cut into thick slices)
- 1 lb. chicken (cooked and cut up into bite sized pieces.)
- 1/2 tsp. pepper (fresh)
- 1/2 cup grated Parmesan cheese
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