450 g skinless, boneless chicken breasts
2 1/2 Tbsp olive oil
1 medium-sized onion
3-4 cloves garlic, diced
3 celery stalks, chopped
450 g sweet potatoes, peeled and chopped
3 cups kale, roughly chopped
10 grape tomatoes, halved
2 Tbsp apple cider vinegar
3 cups low-sodium chicken broth
3 cups water
Sea salt and pepper
Fresh ginger (optional)
Season chicken breasts with salt and pepper.
In soup pot, heat olive oil over medium-high heat and cook chicken through, about 4 minutes per side, until golden brown. Remove chicken and set aside for later.
Then add celery, garlic and onion to the pot and cook until tender, about 7 to 8 minutes.
Pour in the apple cider vinegar and add the sweet potatoes, kale, tomatoes, chicken broth and water. Bring to a boil and reduce heat to simmer for 20 minutes.
Meanwhile, tear chicken with hands for a pulled effect. Stir chicken into the pot to heat it for a few minutes. Serve into bowls and (optional: grate fresh ginger on top) enjoy.