Better Than Bouillon® Roasted Chicken, Kale & Sweet Potato Stew Ad

• 1/2 tablespoon olive oil
• 1 diced onion
• 1/2 cup diced celery
• 1/2 cup diced carrots
• 3 medium skinless, diced sweet potatoes
• 1/4 cup Better Than Bouillon(R) Roasted Chicken Base
• 2 quarts water
• 3 cups fully cooked, pulled roasted chicken
• 4 cups raw chopped kale
• 1 teaspoon coarse black pepper

1. In a large pot, with oil on medium high heat, saute onion, celery and carrots for 3 minutes.
2. Add sweet potatoes and saute for 3 minutes.
3. Add Roasted Chicken Base and water, stirring until base dissolves. Bring to a boil. Let simmer for 10 minutes or until sweet potatoes are soft.
4. Add chicken, kale and black pepper. Let simmer for 5 minutes.

olive oil, onion, celery, carrots, skinless, better, water, fully cooked, chopped kale, coarse black pepper

Taken from www.myrecipes.com/recipe/roasted-chicken-kale-sweet-potato-stew (may not work)