Comforting Soup for Busy Weeknights
When I'm working with patients on rebuilding Blood, supporting fertility, recovering from illness, or simply feeling less depleted, one of the first things we talk about is food.
I always tell my patients that instead of thinking about eating "healthy," I'd rather they think about eating nourishing. Every meal is an opportunity to give your body the raw materials it needs to make hormones, recover from stress and exercise, support your immune system, and rebuild its reserves.
This soup checks all of those boxes.
Chicken provides high-quality protein to support tissue repair and recovery, while bone broth offers collagen, amino acids, and minerals that help support connective tissue, digestion, and overall healing. Sweet potatoes are rich in complex carbohydrates, fiber, beta-carotene, and vitamin C, making them a wonderful source of long-lasting energy. Dark leafy greens like kale or spinach add folate, iron, magnesium, and antioxidants to round out the meal.
From a Traditional Chinese Medicine perspective, this soup is gently nourishing and easy to digest, making it a wonderful option for anyone who is feeling run down, recovering from illness, working on rebuilding Blood, or simply wanting a comforting meal that leaves you feeling satisfied instead of sluggish.
One of my favorite things about this recipe is how simple it is. Everything goes into the Instant Pot, making it perfect for busy weekdays or meal prep. It also freezes beautifully, so don't be afraid to make a double batch for future lunches or dinners.
Ingredients
4 cups chicken broth or bone broth
1 can unsweetened coconut milk
1 to 1½ pounds boneless, skinless chicken thighs or chicken breasts
2 medium sweet potatoes, peeled and cubed
2 cups chopped kale or spinach
1 teaspoon sea salt
1 teaspoon cumin
½ teaspoon paprika
Pinch of cayenne (optional)
Fresh cilantro, chopped, for garnish (optional)
1 avocado, diced, for serving (optional)
Instructions
Add the chicken broth, coconut milk, chicken, sweet potatoes, sea salt, cumin, paprika, and cayenne to your Instant Pot.
Secure the lid and cook on High Pressure for 10 minutes.
Allow the pressure to naturally release for 5 minutes, then carefully quick release any remaining pressure.
Remove the chicken and shred it with two forks before returning it to the pot.
Stir in the chopped kale or spinach and let it wilt for a few minutes in the hot soup.
Ladle into bowls and top with fresh cilantro and diced avocado, if desired.
Jen's Tips
Use bone broth instead of regular broth for an extra boost of protein and collagen.
Chicken thighs tend to stay a little more tender and flavorful than chicken breasts.
Feel free to add extra vegetables like carrots, celery, zucchini, or mushrooms depending on what you have in the refrigerator.
This soup keeps well in the refrigerator for about 4 days and freezes beautifully for quick meals later on.
Whether you're working on supporting your hormones, rebuilding after a busy season, or simply looking for a cozy dinner, this is one of those recipes that feels just as nourishing as it tastes.
