It was a beautiful 80 degree weekend this week but I knew it was gonna be cold and grey like it is today so I searched and found this interesting soup recipe at http://www.paleoplan.com.  I wasn’t sure sweet potatoes were actually Paleo but turns out white potatoes are the only root veggie that isn’t.  So here it is!

2 tablespoons coconut oil

1 yellow onion, diced

2 cloves garlic, minced

1 medium carrot, chopped

1 teaspoon thyme

1/2 teaspoon oregano

1 teaspoon sea salt, divided

1/2 teaspoon freshly ground black pepper, divided

2 pounds boneless, skinless chicken thighs

4 cups chicken broth

6 cups water

1 bay leaf

2 jalapenos, diced

1 large yam, diced

1 bunch Swiss chard, chopped

1 bunch green onions, sliced (greens and whites)

Juice of 1 lemon

Heat large pot over medium heat.  When hot, add oil, onion, garlic, carrot, thyme and oregano, and saute until onion is softened and slightly translucent (about 10 minutes), stirring occasionally.

Meanwhile, mix 1/4 teaspoon sea salt and 1/4 teaspoon black pepper in a medium bowl.  Cut chicken thighs into 1 inch cubes and toss in sea salt and black pepper mixture.  Add chicken to the pot and continue to cook for another 10 minutes, stirring occasionally.  Reduce heat to medium, add broth, water, bay leaf, jalapeno, yam, chard,and green onions and simmer for 20 minutes.  Just before serving, season with remaining sea salt, pepper, and lemon juice (I forgot this step but it’s still yummy).

This one is very hearty and I love the consistency of it.  It feels so nutritious!  In other news, I figured out why my pictures were coming out so dark so no more dark ugly photos!  Slowly but surely I will learn to use this camera 🙂 Happy cooking!