Description
This comforting Chicken Sweet Potato and Kale Soup is a hearty, nutritious meal perfect for chilly days. Packed with tender chicken, vibrant kale, and sweet potatoes, it combines savory spices and fresh herbs to create a deliciously warming bowl of soup. It’s easy to prepare on the stovetop and makes excellent leftovers for quick, satisfying lunches or dinners.
Ingredients
Scale
Protein
- 2 chicken breasts (on the bone, skin removed, about 26 oz total with bone)
Vegetables & Herbs
- 1 large onion, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, chopped
- 1 large sweet potato, peeled and diced into 1-inch cubes
- 3 cups kale, roughly chopped
- 1 fresh jalapeno, sliced in half lengthwise
- 1/4 cup fresh cilantro
Spices & Oils
- 1 teaspoon seasoning salt (such as adobo)
- 1/2 teaspoon olive oil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground cumin
Liquids
- 6 cups reduced sodium chicken broth
Instructions
- Season the chicken: Sprinkle the chicken breasts evenly with the seasoning salt (such as adobo) and set them aside while you prepare the vegetables.
- Sauté the aromatics: Heat a large nonstick pot or Dutch oven over medium-low heat. Add the olive oil, then the chopped onions and celery. Cook them gently until soft and golden, about 8 to 10 minutes. Add the chopped garlic along with dried oregano, thyme, and ground cumin; cook for an additional 2 to 3 minutes to release the spices’ flavors.
- Add broth and chicken: Pour in the reduced sodium chicken broth, then add the seasoned chicken breasts, jalapeno halves, and fresh cilantro to the pot.
- Simmer covered: Cover the pot with a lid and allow the ingredients to cook together over medium-low heat for 20 minutes, allowing the chicken to cook through and flavors to meld.
- Add sweet potato and kale: After 20 minutes, add the diced sweet potato and roughly chopped kale to the pot. Continue cooking, uncovered, until the sweet potatoes are tender and the chicken is fully cooked, about 25 to 30 minutes more.
- Shred chicken: Remove the chicken breasts from the soup. Using two forks or a knife, shred or cut the chicken meat into bite-sized pieces, discarding the bones.
- Finish and serve: Return the shredded chicken to the pot, discard the jalapeno halves, stir well, and ladle the soup into six bowls to serve hot.
Notes
- This hearty soup – loaded with chicken, kale, sweet potatoes, and veggies – is perfect for warming your bones during cold winter days.
- Leftovers reheat well for lunches or quick dinners the next day.
- The soup freezes excellently, making it convenient to store for future meals.
Nutrition
- Serving Size: 1 1/2 cup
- Calories: 223 kcal
- Sugar: 2 g
- Sodium: 1142 mg
- Fat: 4 g
- Saturated Fat: 0.8 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 63 mg
