This Chicken Sweet Potato Kale Soup is warm and hearty, perfect for chilly days! With tender chicken, colorful sweet potatoes, and nutritious kale, it’s a bowl of comfort.
I love how quick it is to make, and it’s like a hug in a bowl! Plus, you get to sneak in some veggies without even knowing it. Who says soup can’t be fun? 😄
Key Ingredients & Substitutions
Chicken: I usually prefer boneless thighs for their juiciness, but breast meat works well too. If you’re looking for a shortcut, pre-cooked rotisserie chicken can be a great time-saver.
Sweet Potatoes: Sweet potatoes are so versatile! You can substitute them with regular potatoes, but the sweetness and creamy texture of sweet potatoes make this soup special. If you’re avoiding nightshades, try butternut squash instead.
Kale: Kale is full of nutrients and thickens your soup nicely. If it’s not your favorite, you can switch to spinach or Swiss chard. Just add these greens at the end since they wilt quickly.
Broth: Chicken broth gives great flavor, but you can use vegetable broth for a lighter version or if you want a vegetarian soup. Homemade broth is fantastic if you have it!
How Can You Ensure the Chicken is Perfectly Cooked?
Cooking chicken just right is key for this soup. Here’s how to do it:
- Start by browning the chicken in the pot. This adds flavor!
- Once you add the broth, bring everything to a boil. This helps cook the chicken quickly and evenly.
- Simmer gently until the chicken is cooked through for about 20 minutes. Check the internal temperature with a meat thermometer—165°F (75°C) is ideal.
- Shred the chicken after it’s cooked, then mix it back into the soup for even distribution.
By keeping an eye on the cooking times and temperatures, your chicken will turn out flavorful and tender, making the soup a hit! Enjoy!
Chicken Sweet Potato Kale Soup
Ingredients You’ll Need:
- 1 lb (450g) boneless, skinless chicken breasts or thighs
- 2 medium sweet potatoes, peeled and diced
- 1 large onion, diced
- 3 cloves garlic, minced
- 6 cups (1.4 L) chicken broth
- 4 cups kale, stems removed and chopped
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- Salt to taste
- Optional: red pepper flakes for a bit of heat
- Fresh parsley or basil for garnish (optional)
How Much Time Will You Need?
This comforting soup takes about 10 minutes to prep and roughly 30 minutes to cook, for a total of about 40 minutes from start to finish! Perfect for a cozy dinner on a busy weekday.
Step-by-Step Instructions:
1. Sauté the Onions:
Start by heating the olive oil in a large pot over medium heat. Add the diced onion and cook until it turns translucent, which should take about 4-5 minutes. This is where the flavor kicks off!
2. Add the Garlic:
Next, toss in the minced garlic and cook for another minute until it’s fragrant. Your kitchen will smell amazing by now!
3. Brown the Chicken:
Add your chicken breasts or thighs to the pot. Let them cook for about 2-3 minutes on each side until they get a nice light brown color—this enhances the soup’s flavor!
4. Pour in the Broth:
Now, add the chicken broth, diced sweet potatoes, dried thyme, dried oregano, black pepper, and salt. Bring this delicious mixture to a boil! The sweet potatoes add a lovely natural sweetness that complements the savory broth.
5. Simmer Away:
Once boiling, reduce the heat to a simmer and cover the pot. Let it cook for about 20 minutes, or until the sweet potatoes are tender and the chicken is cooked through. Your soup will start to thicken and smell heavenly!
6. Shred the Chicken:
After cooking, take the chicken out of the pot. Use two forks to shred it into bite-sized pieces. It’s easier and helps it blend back into the soup nicely!
7. Add the Kale:
Put the shredded chicken back in the pot along with the chopped kale. Simmer for another 5-7 minutes until the kale is tender yet vibrant green. It adds a wonderful color and nutritional boost!
8. Taste and Adjust:
Give your soup a taste and adjust the seasoning as needed with more salt, pepper, or red pepper flakes if you like a little kick.
9. Serve and Enjoy:
Serve the soup hot, garnished with fresh parsley or basil if you’re using it. Pair it with some crusty bread for a hearty meal. Enjoy every warm, nourishing bite!
This Chicken Sweet Potato Kale Soup is not only wholesome but also packed with delicious flavors that perfect for a cozy night in. Happy cooking!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but be sure to thaw it first! You can safely thaw chicken overnight in the refrigerator or place it in a sealed plastic bag and submerge it in cold water for quicker results. Make sure it’s fully thawed to ensure even cooking.
How Can I Make This Soup Vegetarian?
To make this soup vegetarian, simply omit the chicken and use vegetable broth instead of chicken broth. You can add more beans, lentils, or other vegetables to provide protein and keep it hearty and satisfying!
What’s the Best Way to Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove over medium heat, stirring occasionally. You can also microwave it in individual portions for about 2-3 minutes, or until heated through.
Can I Add Other Vegetables?
Absolutely! Feel free to add your favorite veggies like carrots, zucchini, or bell peppers. Just be mindful of their cooking times; you may want to add them at the same time as the sweet potatoes to ensure everything cooks nicely together!
