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| Chicken Soup with Mustard Greens January, 2006 (Serves 5) 2 tablespoons olive oil 1 large onion, chopped 2 cups peeled, cubed sweet potato (1 medium potato) 5 cups low-sodium chicken broth 1/2 teaspoon dried thyme 1 15-ounce can white kidney beans, rinsed and drained 2 cups cooked, shredded chicken breast 4 cups mustard greens (stems removed), cut into thin strips Sea salt and black pepper, to taste 1. Heat oil in large pot or Dutch oven over medium heat. Add onion and cook 5 minutes. Add sweet potato, broth, and thyme and allow to come to a boil. Reduce heat, cover, and simmer 10 minutes or until potato is almost tender. 2. Stir in beans, chicken, and mustard greens. Allow to cook another 10 minutes or so. Add sea salt and pepper to taste. FUNctional Kitchen is provided by James Rouse, ND, the creator of Optimum Wellness and The Fit Kitchen, seen weekly on NBC's KUSA television news. PER SERVING: 289 cal, 24% fat cal, 8g fat, 1g sat fat, 48mg chol, 26g protein, 30g carb, 8g fiber, 688mg sodium |