This Chicken Sweet Potato Kale Soup is warm and cozy, packed with tender chicken, sweet potatoes, and vibrant kale. Perfect for a chilly day, it’s super nutritious and filling!
Making this soup can feel like a big hug in a bowl. I love how easy it is to whip up and how the flavors blend perfectly. Plus, it’s a great way to sneak in those greens! 😊
Key Ingredients & Substitutions
Sweet Potato: This ingredient gives the soup its natural sweetness and creaminess. If sweet potatoes aren’t handy, regular potatoes or butternut squash can work well too. Personally, I love how sweet potatoes hold their shape while cooking!
Kale: Kale adds a nice earthy flavor and loads of nutrients. You can also use spinach or Swiss chard if kale isn’t your style. Just add them towards the end of cooking since they wilt down quicker.
Chicken: I recommend using rotisserie chicken for ease, but any cooked chicken works great. If you’re vegetarian, try chickpeas or lentils for protein instead. They’ll make the soup hearty and delicious without the meat!
Broth: Low-sodium chicken broth keeps it healthy while allowing you to control the saltiness. Vegetable broth is a fantastic substitute if you want to make this soup vegetarian-friendly. I love the depth of flavor vegetable broth gives!
How Do You Make Perfectly Flavorful Soup?
Getting the flavors just right in a soup can be tricky, but these steps will help you out:
- Start by sautéing the onions and garlic in olive oil. This builds a strong flavor base!
- Adding dried herbs early allows their aromas to infuse the oil. Don’t rush—let them cook for a minute.
- When you add the sweet potatoes and broth, make sure they come to a full boil before lowering the heat to simmer. This helps the sweet potatoes become tender without losing their shape.
- Lastly, adding kale towards the end keeps its vibrant color and crunch. It’ll become tender without turning mushy!
These tricks will help you make a delicious soup every time! Enjoy your cooking! 🍲
Chicken Sweet Potato Kale Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried basil or oregano
- 1 medium sweet potato (about 1 cup), peeled and diced into 1/2-inch cubes
- 4 cups low-sodium chicken broth
- 2 cups cooked chicken breast, diced or shredded
- 2 cups kale leaves, stems removed and chopped
- Salt and black pepper, to taste
- Optional: pinch of red pepper flakes for a little heat
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 30 minutes to cook, giving you a total time of approximately 40 minutes. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil in a large pot over medium heat. Once hot, add the finely chopped onion. Cook, stirring occasionally, until the onion is soft and translucent—this should take about 4-5 minutes. Next, add the minced garlic along with the dried thyme, rosemary, and basil (or oregano), cooking for another minute until everything becomes fragrant.
2. Add the Sweet Potatoes:
Now it’s time to stir in the diced sweet potatoes. Make sure they are well coated with the herbs and aromatics, which will help develop that wonderful flavor!
3. Pour in the Broth:
Next up, pour in the chicken broth. Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to medium-low and let it simmer. You want to cook it until the sweet potato pieces are tender, which should take about 10-15 minutes.
4. Incorporate Chicken and Kale:
After the sweet potatoes are tender, add the cooked chicken and chopped kale to your pot. Stir everything together and let it cook for another 5 minutes. This will allow the kale to wilt and the chicken to heat through.
5. Season and Serve:
Finally, season your soup with salt and freshly ground black pepper to taste. If you enjoy a little spice, sprinkle in some red pepper flakes. Serve the soup hot, and if you like, pair it with some warm crusty bread for dipping!
Enjoy your nourishing and delicious Chicken Sweet Potato Kale Soup! 🍲
Can I Use Fresh Kale Instead of Frozen?
Absolutely! Fresh kale works beautifully in this recipe. Just be sure to wash it thoroughly and remove the tough stems before chopping. It will wilt nicely in the soup during the cooking process!
Can I Make This Soup in a Slow Cooker?
Yes, you can! Simply sauté the onions and garlic in a pan first, then add them to the slow cooker with the remaining ingredients except for the kale. Cook on low for 6-8 hours, and add the kale in the last 30 minutes of cooking.
How to Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. If the soup thickens too much after being stored, you can add a splash of broth or water when reheating to get your desired consistency.
Is There a Good Vegetarian Substitute for Chicken?
Definitely! Chickpeas or white beans make excellent protein-rich substitutes. You can add them along with the broth. Tofu is another great option—just cube it and add it in the last few minutes of cooking for warmth.
