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Chicken Soup with Brussels Sprouts and Sweet Potato

This soup is full of amazing flavor, protein and vegetables.  Gluten-Free, Paleo and simple to make.  Leave out the meat for a great vegan option.

Chicken Soup with Brussels Sprouts and Sweet Potato


  • 1 1/2 - 2 lbs. chicken, cut into cubes
  • 10 cups water (optional, use some portion of it as broth!)
  • 1 small onion, thinly sliced
  • 1 garlic clove, finely chopped
  • 1 small bay leaf
  • 4 oz. fresh brussels sprouts, trimmed and halved
  • 1 sweet potato, peeled and cut into 3/4 inch cubes
  • 3 Tbsp. Glean sweet potato flour
  • 1 tsp. finely chopped fresh rosemary or 1/2 tsp dried rosemary
  • 1/4 tsp. salt
  • freshly ground black pepper


  1. Place chicken, beef, onion, garlic and bay leaf in a large pot.  Pour in 10 cups of water and bring to a boil.
  2. Reduce the heat to maintain a strong simmer.  Cook the mixture, partially covered for one hour, occasionally stirring until meat is cooked.
  3. Remove the bay leaf.  Increase the heat to high and cook the mixture until the liquid is reduced to about 3 cups, about 10-15 minutes.
  4. Add the brussels sprouts, sweet potato, sweet potato flour and rosemary.  Reduce the heat and simmer the soup until the vegetables are tender, about 10 minutes.  
  5. Stir in the salt and some pepper and serve the soup immediately.
  6. Enjoy!

Tips:  You can use fully cooked chicken and add in with the vegetables.  Stew beef is also a great option for a different flavor!

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