When the weather turns chilly and I’m craving something hearty yet healthy, my go-to comfort food is a steaming bowl of chicken kale and sweet potato soup.
This vibrant soup is not only a feast for the eyes with its rich colors, but it’s also packed with nourishing ingredients that make me feel good with every spoonful.
The tender chicken, earthy kale, and naturally sweet potatoes create a perfect balance of flavors, while a hint of garlic and herbs ties everything together.
Whether I’m making it for a cozy weeknight dinner or meal-prepping for the week, this soup is a delightful way to enjoy a wholesome, satisfying meal that warms me from the inside out.
When Should Kale Be Added To Soup?
I add kale to my soup near the end of cooking. This way, it stays tender but still vibrant. If you add it too early, it might become too soft and lose its flavor. I usually put it in during the last 5-10 minutes of simmering. This timing keeps the kale perfectly cooked and fresh.
How To Make Chicken Kale And Sweet Potato Soup?
Recipe Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course, Soup
Cuisine: American
Yield: 4 servings
Equipment Needed
- Large pot or Dutch oven
- Sharp knife
- Cutting board
- Wooden spoon or ladle
- Measuring cups and spoons
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 medium sweet potatoeshttps://en.wikipedia.org/wiki/Sweet_potato, peeled and cubed
- 6 cups chicken broth (preferably low-sodium)
- 1 bunch kale, stems removed and leaves chopped
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- Juice of 1 lemon (optional)
- Fresh parsley, chopped for garnish (optional)
Instructions
1. Sauté The Chicken And Onion
I start by heating olive oil in a large pot over medium heat. Once hot, I add the chicken pieces and cook them until browned on all sides, which takes about 5 minutes. I remove the chicken and set it aside. In the same pot, I add the diced onion and sauté until translucent, about 3-4 minutes. Then, I stir in the minced garlic and cook for another minute.
2. Cook The Sweet Potatoes
Next, I add the cubed sweet potatoes to the pot along with the smoked paprika, ground cumin, and dried thyme. I stir everything together to coat the sweet potatoes in the spices. Then, I pour in the chicken broth, bring the mixture to a boil, and reduce the heat to let it simmer. I cook the sweet potatoes until they are tender, about 10 minutes.
3. Add The Kale And Chicken
Once the sweet potatoes are tender, I add the chopped kale and the browned chicken back into the pot. I continue to simmer the soup for another 10 minutes, or until the chicken is cooked through and the kale is wilted. At this point, I season the soup with salt and pepper to taste.
4. Finishing Touches
For an extra burst of freshness, I sometimes squeeze in the juice of one lemon before serving. It brightens up the flavors beautifully. I ladle the soup into bowls and garnish with freshly chopped parsley, if desired.
Nutrition Facts Of Chicken Kale And Sweet Potato Soup
- Calories: 350
- Protein: 28 g
- Carbohydrates: 30 g
- Fat: 12 g
- Fiber: 5 g
- Sugar: 8 g
- Sodium: 800 mg
Tips And Variations Of Chicken Kale And Sweet Potato Soup
1. Swap The Chicken
If you’re in the mood for something different, you can easily swap the chicken thighs for turkey or even tofu for a vegetarian version.
2. Add More Veggies
This soup is versatile, so feel free to add other vegetables like carrots, celery, or bell peppers. They’ll add more color and nutrients to the dish.
3. Spice It Up
If you enjoy a little heat, I recommend adding a pinch of red pepper flakes or a dash of hot sauce. It’ll give the soup a nice kick.
Special Note
One thing I love about this Chicken Kale and Sweet Potato Soup is its versatility. It’s one of those recipes that you can easily adapt based on what you have in your fridge or pantry.
Whether you’re looking to make a quick weeknight dinner or something special for a cozy weekend meal, this soup is sure to satisfy.
What Are The Benefits Of Kale And Sweet Potato?
Kale is packed with vitamins A, C, and K, plus antioxidants. It supports bone health and boosts immunity. Sweet potatoes offer high levels of beta-carotene and fiber. They help with digestion and maintain healthy skin. Together, they provide a nutritious combo for overall well-being.
Conclusion
This Chicken Kale and Sweet Potato Soup has become a staple in my kitchen, and I hope it becomes one in yours too. It’s hearty, healthy, and bursting with flavor—everything you could want in a comforting bowl of soup.
Plus, it’s easy to make and can be on the table in under an hour. I encourage you to give it a try and enjoy the warmth and nourishment it brings.
Chicken Kale And Sweet Potato Soup
Equipment
- Large pot or Dutch oven
- Sharp knife
- Cutting board
- Wooden spoon or ladle
- Measuring cups and spoons
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
- 1 large onion diced
- 3 cloves garlic minced
- 2 medium sweet potatoeshttps://en.wikipedia.org/wiki/Sweet_potato peeled and cubed
- 6 cups chicken broth preferably low-sodium
- 1 bunch kale stems removed and leaves chopped
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- Juice of 1 lemon optional
- Fresh parsley chopped for garnish (optional)
Instructions
Sauté The Chicken And Onion
- I start by heating olive oil in a large pot over medium heat. Once hot, I add the chicken pieces and cook them until browned on all sides, which takes about 5 minutes. I remove the chicken and set it aside. In the same pot, I add the diced onion and sauté until translucent, about 3-4 minutes. Then, I stir in the minced garlic and cook for another minute.
Cook The Sweet Potatoes
- Next, I add the cubed sweet potatoes to the pot along with the smoked paprika, ground cumin, and dried thyme. I stir everything together to coat the sweet potatoes in the spices. Then, I pour in the chicken broth, bring the mixture to a boil, and reduce the heat to let it simmer. I cook the sweet potatoes until they are tender, about 10 minutes.
Add The Kale And Chicken
- Once the sweet potatoes are tender, I add the chopped kale and the browned chicken back into the pot. I continue to simmer the soup for another 10 minutes, or until the chicken is cooked through and the kale is wilted. At this point, I season the soup with salt and pepper to taste.
Finishing Touches
- For an extra burst of freshness, I sometimes squeeze in the juice of one lemon before serving. It brightens up the flavors beautifully. I ladle the soup into bowls and garnish with freshly chopped parsley, if desired.
Notes
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.