• 1 whole onion, chopped
  • 2 Tbsp butter
  • 6 frozen raw chicken tenders (you can use defrosted chicken breasts if you have it already on hand)
  • 2 sweet potatoes, peeled and cut up
  • 1 large butternut squash, peeled and cut up
  • 4-5 cups chicken broth or water
  • ½ cup cooking sherry or white wine
  • 2 sprigs of fresh rosemary or parsley
  • 2 cloves garlic, minced
  • ½ tsp cumin
  • ½ tsp dill
  • ½ tsp cinnamon
  • ½ tsp chili powder
  • salt and pepper to taste
  • 2 cups fresh kale, chopped
  • 1/4 cup greek yogurt

The cold weather lately has been an inspiration to make yummy, hearty soups. At our house we get fresh, local, organic fruit and veggies delivered to our house every other week from Greenling (they are seriously awesome and you should check them out if you live in central Texas). I try my best to make sure I do a good job not letting any food go to waste and I thought making a soup in my slow cooker would be perfect! And it was (and not to mention super easy)! So here is my personal recipe for this superfoods/veggie delivery inspired soup. Hope you love it as much as we did!

Directions:

  1. In a large slow cooker place the chopped onion and butter on the bottom with the chicken tenders on top. Next add the chopped sweet potatoes and butternut squash.
  2. Add the sherry or white wine. Then pour the chicken broth or water over the veggies and chicken until barely covered. Add the rosemary, garlic, cumin, dill, cinnamon, chili powder, salt, and pepper.
  3. Set the slow cooker on low for 8 hours (if you have less time you can cook it on high for 4-5 hours). Remember to stir the soup every once in a while.
  4. About 2 hours prior to serving add the chopped kale. Then about 30 minutes prior to serving stir in the greek yogurt.
  5. Serve with fresh baked whole wheat bread or crackers.