This Chicken Sweet Potato Kale Soup is a warm hug in a bowl. Packed with tender chicken, sweet potatoes, and vibrant kale, it’s both comforting and nutritious!
I love how colorful this soup is. Plus, the sweet potatoes add a nice touch of sweetness. A perfect meal for chilly days—or any day you need a little extra warmth! 😊
Key Ingredients & Substitutions
Olive Oil: I usually use olive oil for its flavor and health benefits. If you need a substitute, avocado oil is a great option, as it has a high smoke point and a mild flavor.
Chicken: Boneless, skinless chicken breast is my go-to here, but you can easily swap it for thighs if you prefer a juicier cut. Rotisserie chicken is also a time-saver if you’re in a hurry.
Sweet Potatoes: These add a lovely sweetness and creaminess. If sweet potatoes aren’t available, you can use regular potatoes or even butternut squash for a different flavor!
Kale: Kale is wonderful for some greens and nutrition. If you’re not a fan, spinach or Swiss chard can be used instead—they cook down nicely too.
Chicken Broth: I recommend low-sodium broth to keep control over the saltiness of the soup. You can also use vegetable broth for a vegetarian version!
How Do I Make Sure My Chicken is Perfectly Cooked?
Getting your chicken just right is key for this soup. The chicken pieces should be cooked until they’re no longer pink on the outside, about 3-4 minutes before adding the broth. They’ll cook more in the simmering soup, so there’s no need to worry!
- Make sure to cook the chicken on medium heat to avoid burning.
- Cut the chicken into even-sized pieces for uniform cooking.
- If using leftover chicken, add it toward the end of cooking just to warm it through.
Chicken Sweet Potato Kale Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 2 large sweet potatoes, peeled and cubed
- 6 cups chicken broth (preferably low sodium)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Salt and black pepper, to taste
- 4 cups kale, stems removed and chopped
- Optional: red pepper flakes for a little heat
- Fresh parsley or thyme for garnish
How Much Time Will You Need?
This delightful soup will take about 10 minutes to prep and 30-40 minutes to cook. In total, you’re looking at around 50 minutes from start to finish. Perfect for a cozy dinner!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Begin by heating the olive oil in a large pot over medium heat. Once hot, add the diced onion and sauté until translucent, which should take about 3-4 minutes. The aroma will be delightful!
2. Add Garlic and Chicken:
Stir in the minced garlic and cook for about 30 seconds until it becomes fragrant. Then, add your chicken pieces to the pot. Season them with salt and black pepper. Cook until the chicken is just opaque on the outside, roughly 3-4 minutes. Don’t worry, they’ll continue cooking in the soup!
3. Include Sweet Potatoes and Broth:
Next, toss in the cubed sweet potatoes, followed by the chicken broth. Add the dried thyme and oregano for flavor, and bring this mixture to a boil over high heat.
4. Simmer to Perfection:
Once boiling, reduce the heat to a simmer. Let it cook for about 15-20 minutes, or until the sweet potatoes are tender and the chicken is fully cooked. You’ll see the soup come together beautifully!
5. Finish with Kale:
Add the chopped kale, stirring it in until it wilts down. This should take around 3-5 minutes. Check the taste and adjust any seasonings with more salt, pepper, or optional red pepper flakes if you like a bit of heat!
6. Serve and Enjoy!
Now it’s time to ladle the warm soup into bowls. If desired, garnish with fresh parsley or thyme for a nice touch. Serve hot and enjoy this hearty, nourishing soup on a chilly day!
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs will add more flavor and juiciness to the soup. Just make sure to cook them until they reach an internal temperature of 165°F (75°C).
Can I Substitute Other Vegetables?
Yes! Feel free to get creative. Carrots, zucchini, or even spinach would work well in this soup. Just make sure to adjust the cooking time according to the softness of the vegetables you choose.
How Do I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3-4 days. You can also freeze it for up to 3 months. To reheat, thaw in the refrigerator overnight and warm on the stove or in the microwave.
Can I Make This Soup Vegetarian?
Definitely! Just substitute the chicken with chickpeas or another protein of your choice, use vegetable broth in place of chicken broth, and leave out the chicken altogether. You’ll still have a delicious and hearty soup!