Chicken Sweet Potato Kale Soup Recipe

This hearty, comforting Chicken Sweet Potato Kale Soup is made with tender chicken, diced sweet potatoes, and ready in 45 minutes. The sweet potatoes soften beautifully as the fresh kale wilts into the warm, savory broth. I always make a large batch because the leftovers taste even better the next day.

Why This Classic Works

I used to struggle with mushy vegetables in my homemade soups. I learned that adding the ingredients in stages is the secret to getting the right texture.

The sweet potatoes need time to soften without completely falling apart. Adding the kale right at the end ensures it stays vibrant and slightly crisp.

Chicken Sweet Potato Kale Soup Ingredients

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 lb boneless skinless chicken breasts
• 2 medium sweet potatoes, peeled and cubed
• 6 cups low-sodium chicken broth
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 cups fresh kale, chopped and tough stems removed

How To Make Chicken Sweet Potato Kale Soup

1. Sauté the aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes until soft, then stir in the minced garlic.
2. Simmer the soup: Pour in the chicken broth. Add the whole chicken breasts, sweet potatoes, dried thyme, salt, and pepper.
3. Cook the chicken: Bring the pot to a boil, then reduce the heat to a simmer. Cover and cook for 20 minutes until the chicken is cooked through and sweet potatoes are tender.
4. Shred the meat: Remove the chicken breasts to a cutting board. Shred the meat using two forks, then return it to the pot.
5. Add the greens: Stir in the chopped kale. Let it simmer for 3 to 5 minutes until the leaves are bright green and wilted.

Recipe Tips

• Cut uniform pieces: Chop your sweet potatoes into similar sizes so they cook evenly in the broth.
• Remove kale stems: The thick stems are tough to chew, so strip the leafy greens off before chopping.
• Use rotisserie chicken: If you are short on time, use pre-cooked shredded chicken and skip the boiling step.

What To Serve With Chicken Sweet Potato Kale Soup

Serve this hearty soup with a slice of crusty sourdough bread to soak up the flavorful broth. A light side salad with a sharp vinaigrette also helps balance the earthy sweetness of the potatoes.

How To Store

Keep leftover soup in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 3 months. The sweet potatoes might soften further upon reheating, but the flavor remains excellent.

FAQs

• Can I use spinach instead of kale? Yes, spinach is a great substitute. Just add it during the final minute of cooking since it wilts much faster than kale.
• Should I cook the chicken before adding it? You do not need to. Cooking raw chicken directly in the broth keeps the meat juicy and adds rich flavor to the soup.
• Can I use chicken thighs? Absolutely. Boneless, skinless chicken thighs work perfectly and offer a slightly richer taste than chicken breasts.

Nutrition

• Calories: 285
• Total Fat: 6g
• Saturated Fat: 1g
• Cholesterol: 73mg
• Sodium: 580mg
• Total Carbohydrate: 24g
• Protein: 31g

Try More Recipes:

• Lemon Chicken Kale Soup Recipe
• Chicken Noodle Soup with Kale Recipe
• Chicken Sausage Kale Soup Recipe

Chicken Sweet Potato Kale Soup

Recipe by Emily Mitchell

Servings

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Hearty and comforting Chicken Sweet Potato Kale Soup features tender chicken breasts, diced sweet potatoes, and vibrant greens. Ready in just 45 minutes, this simple one-pot meal provides an easy, warming dinner for busy weeknights.

Ingredients

• 1 tbsp olive oil

• 1 medium yellow onion, diced

• 3 cloves garlic, minced

• 1 lb boneless skinless chicken breasts

• 2 medium sweet potatoes, peeled and cubed

• 6 cups low-sodium chicken broth

• 1 tsp dried thyme

• 1/2 tsp salt

• 1/4 tsp black pepper

• 3 cups fresh kale, chopped and tough stems removed

Directions

• 1. Sauté the aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes until soft, then stir in the minced garlic.
• 2. Simmer the soup: Pour in the chicken broth. Add the whole chicken breasts, sweet potatoes, dried thyme, salt, and pepper.
• 3. Cook the chicken: Bring the pot to a boil, then reduce the heat to a simmer. Cover and cook for 20 minutes until the chicken is cooked through and sweet potatoes are tender.
• 4. Shred the meat: Remove the chicken breasts to a cutting board. Shred the meat using two forks, then return it to the pot.
• 5. Add the greens: Stir in the chopped kale. Let it simmer for 3 to 5 minutes until the leaves are bright green and wilted.