Who doesn’t love looking at this bowl or soup? We know we do!


 Servings 2 servings
 Author Rachael DeVaux


  • 2-3 cups bone broth
  • 1 cup filtered water
  • 1 medium purple sweet potato, skinned and diced
  • 1-2 tbsp avocado or olive oil
  • 1 organic chicken breast
  • 3 heaping cups swiss chard, chopped
  • 1 tbsp ghee (I use Fourth & Heart Himalayan Pink Salt)
  • pink salt and pepper, to taste


  1. Chop chicken breast into 1-inch pieces and sauté in a skillet with oil, s + p until fully cooked.

  2. Meanwhile, in a medium pot, sauté diced purple sweet potato in oil, salt and pepper for about 8-10 minutes on medium heat, stirring constantly. Once sweet potato is slightly tender, add in remaining ingredients (broth, water, ghee, Swiss chard, s + p) + cooked chicken and let heat for 5-7 minutes, covered.

  3. Top with red chili flakes and diced avocado. Enjoy!

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