Anti-Inflammatory Sweet Potato, Herb, and Chicken Soup

I always have leftover rotisserie chicken after company leaves. I am on a very strict diet for inflammation, so using the items I can have, I tossed this together and it was rather tasty!

• Preparation Time: 25 mins
• Cooking Time: 30 mins
• Total Time: 55 mins
• Calories: 92 Calories

Ingredients

• ¼ cup chopped green onions
• ¼ teaspoon ground black pepper
• 1 teaspoon dried marjoram
• ½ cup chopped green bell pepper
• ½ teaspoon paprika
• 1 tablespoon dried parsley
• 1 quart chicken broth
• ½ teaspoon curry powder
• 1 sprig fresh rosemary
• 3 leaves fresh basil, chopped
• ½ teaspoon sea salt
• 1 cup sliced baby bella mushrooms
• 1 sweet potato, diced
• 1 rotisserie chicken carcass
• ¼ cup fresh celery leaves
• 2 teaspoons fresh oregano leaves, or more to taste
• 5 leaves fresh sage, chopped

Recipe Instructions

Step 1

Pour chicken broth into a large pot. Add chicken carcass, sweet potato, mushrooms, green pepper, celery leaves, and green onions. Season with rosemary, parsley, oregano, sage, basil, marjoram, salt, curry powder, paprika, and pepper. Simmer until chicken meat starts to fall off the bone and sweet potato is tender, about 30 minutes. Pull off any remaining meat and discard bones.