Description
This hearty Chicken Sweet Potato and Kale Soup is a nutrient-packed, comforting meal perfect for chilly days. Tender chicken breasts simmered with sweet potatoes, kale, aromatic herbs, and spices create a flavorful and wholesome soup that’s easy to prepare and satisfying. Ideal for meal prep and freezing, this soup offers warmth and nutrition in every bowl.
Ingredients
Scale
Protein
- 2 chicken breasts (on the bone, skin removed, about 26 oz total with bone)
Vegetables and 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 and Seasonings
- 1 teaspoon seasoning salt (such as adobo)
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp ground cumin
Oils and Liquids
- 1/2 tsp olive oil
- 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 to allow the flavors to infuse.
- Cook the aromatics: Heat a large nonstick pot or Dutch oven over medium-low heat. Add the olive oil, then sauté the chopped onions and celery until they become soft and golden, about 8 to 10 minutes. Stir occasionally to prevent burning.
- Add garlic and spices: Mix in the chopped garlic, dried oregano, dried thyme, and ground cumin. Cook for an additional 2 to 3 minutes to release the spices’ aromas.
- Combine broth and chicken: Pour in the reduced sodium chicken broth, then add the seasoned chicken breasts, sliced jalapeno, and fresh cilantro to the pot. Stir gently to combine all ingredients.
- Simmer the soup: Cover the pot and let everything cook together for 20 minutes to begin tenderizing the chicken and infusing flavors.
- Add vegetables: After 20 minutes, add the diced sweet potatoes and chopped kale to the pot. Continue cooking uncovered or partially covered until the sweet potatoes are tender and the chicken is fully cooked, about 25 to 30 minutes more.
- Prepare the chicken: Remove the chicken breasts from the soup. Shred or cut the meat into bite-sized pieces, discarding the bones and skin.
- Finish and serve: Return the shredded chicken to the pot. Remove and discard the jalapeno halves. Stir the soup well, then ladle into six bowls to serve warm.
Notes
- This hearty soup loaded with chicken, kale, sweet potatoes, and vegetables is perfect for cold weather, providing comforting warmth and nutrition.
- Leftovers reheat well and make an ideal lunch the next day.
- The soup freezes nicely, making it convenient for meal prepping and future meals.
Nutrition
- Serving Size: 1 1/2 cup
- Calories: 223 kcal
- Sugar: 2 g
- Sodium: 1142 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 63 mg
