Rich and silky yet surprisingly light, this Chicken Kale and Sweet Potato Soup stands out with its slow-simmered bone-in broth, hearty vegetables, and a protein boost that keeps you full longer than typical chicken soups. Naturally gluten free and dairy free, it’s a comforting, nourishing and meal-prep-friendly.
Why You’ll Love This Chicken Kale Soup
- Nourishing and hearty - loaded with vegetables and protein
- Naturally gluten-free and dairy-free
- Bone-in chicken makes the broth incredibly flavorful
- Perfect for meal prep - tastes even better the next day
- Comforting but still light and healthy
- High protein: comes in at a whopping 31g of protein per serving
This Chicken Kale and Sweet Potato Soup is made with bone-in chicken which makes it incredibly rich and silky without feeling heavy. Wholesome, cozy, and super satisfying, this healthy chicken kale soup recipe brings together tender chicken, leafy green kale, and naturally sweet, hearty vegetables in a dish that feels like it was made for chilly nights.
Like my Polish Chicken Soup (Rosół) and Chicken Sausage Kale Soup, this Chicken Sweet Potato Kale Soup is nourishing and hearty, comforting and healthy, and absolutely derlicious. It’s also both naturally gluten free and dairy free, making it an easy option for many lifestyles. And it reheats beautifully for meal prep throughout the week. Honestly, you’re just going to love this recipe!
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Ingredient notes
- Skinless bone-in chicken - bone-in breast or chicken thighs, trimmed of visible fat
- Olive oil - extra virgin
- White or yellow onion - diced
- Garlic cloves - minced
- Celery, Carrots, Sweet Potato - diced
- Low-sodium chicken broth - I like Imagine or Pacific Foods
- Kale - hard stems removed
- Spices: ground cumin, dried oregano, salt & pepper
See recipe card for quantities.
Top Tip
If your grocery store doesn't carry bone-in skinless chicken (most don't), just get skin on chicken, remove it and discard. I trim most of the visible white fat, but if you prefer, you can leave it on.
How to make chicken soup with kale
- STEP 1: Heat oil in a large dutch oven or heavy bottomed pot over medium low heat. Add diced onion, carrots and celery and cook, stirring often, until softened and lightly golden. (About 7-8 minutes).
- STEP 2: Add garlic, cumin and dried oregano and cook with the sauteed veg for 1 more minute, stirring.
- STEP 3: Add chicken broth, bone in chicken breasts, and salt. Bring to a gentle boil and simmer on low, partially covered for 20-25 minutes
- STEP 4: Add sweet potatoes, stir, and cook until veggies are tender, 20-25 minutes more.
- STEP 5: Remove the chicken and place in a bowl to cool. Once the chicken is cool enough to handle, shred the meat and add the shredded chicken back to the soup. Add kale to the soup and cook for just a few minutes to soften.
- STEP 6: Taste and season with freshly ground black pepper and more salt, if needed.
Why Bone-In Chicken Makes Better Soup
Bone-in chicken makes a more flavorful and all-around better broth. The bones release collagen when boiled which creates a richer broth with a smooth and silky texture (and extra protein!) that you just don’t get from boneless chicken soup recipes.
Storage and Reheating Tips
Transfer leftover soup to an airtight container and allow the soup to cool to room temp before covering for storage. Store in the fridge for up to 4 days. Reheat on medium heat on the stovetop until warmed to your liking or in the microwave on high for 2-3 minutes.
You can also freeze the soup for up to 3 months. Allow the soup to cool completely then carefully transfer to a freezer safe container or storage bag. If using a freezer bag, I like to seal it mostly and release all the air before sealing it completely, then place it on its side to freeze. Thaw completely in the refrigerator before reheating.
Variations and Substitutions
- Make it spicy by adding sliced jalapeño or some red pepper flakes.
- Use Yukon Gold potatoes or squash as a great alternative if you prefer classic soup flavor. You can also swap sweet potatoes or cubed butternut squash or pumpkin.
- Add canned white beans for extra protein and fiber.
- Use rotisserie chicken for a great shortcut version.
- Make it creamy by adding ½ cup (or more) of half and half, light cream, coconut milk, or blend some white cannellini beans or cooked potatoes with some broth and add to the soup.
FAQ
You can, but bone-in chicken creates a much richer and more flavorful broth than boneless.
Yes! Baby or regular spinach will work. Add it at the very end though, because spinach cooks faster and really just needs to wilt.
Yes. Add everything except the kale to your slow cooker. Cook 6-7 hours on low. Add the kale about 30 mins before the end of cooking time.
More nourishing chicken soups
Looking for other recipes like this? Try these:
Recipe
Equipment
Ingredients
- 1 tablespoon olive oil extra virgin
- 1 onion medium, diced
- 3 garlic cloves minced
- 2 celery stalks diced
- 1 ½ lb skinless bone-in chicken breast or bone-in chicken thighs, trimmed of visible fat
- 1 large sweet potato diced large
- 2-3 carrots sliced or diced
- 7 cups low-sodium chicken broth
- 3 cups kale hard stems removed
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ¾ teaspoon salt
- ½ teaspoon black pepper freshly ground
Instructions
- Heat 1 tablespoon olive oil in a large dutch oven. Add diced onion, carrots and celery and sauté over medium-low heat, stirring often, until softened and lightly golden, about 8 minutes.
- Add minced garlic, ground cumin and dried oregano and cook 1 more minute, stirring.
- Add chicken broth, bone in chicken breasts and salt. Bring to a gentle boil and cook on low, partially covered for 20 minutes (25 minutes for thighs).
- Add sweet potatoes and and cook until veggies are tender, 20-25 minutes more.
- Remove the chicken and place in a bowl to cool.
- Add kale to the soup and cook for just a few minutes to soften.
- Once the chicken is cool enough to handle, shred the meat and add back to the soup.
- Season with freshly ground black pepper and more salt, if needed.
Notes
Nutrition
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Meet the Author
Hi, I'm Agnieszka. I'm a mom of three and recipe developer, writer and photographer behind Wholly Tasteful. I love creating comforting, delicious, family-friendly recipes that you can feel good about.
Caroline says
This Chicken Soup with Kale and Sweet Potatoes recipe is delicious! I made it during the weekend, and my kiddos loved it. Thank you!
Aida says
This soup sounds so wholesome and comforting. I love the combination of sweet potatoes and kale with tender chicken. It feels like the perfect cozy bowl for chilly days, and I can imagine the flavors getting even better the next day. Definitely adding this one to my must-try list!
Karla says
Kale and sweet potato is such a good combo. This was perfect on this chilly evening.
Andrew says
Love the extra falvor and nutrients the kale adds. That pepperiness is very nice in this.
Andrea says
This is such a delicious version of chicken soup. I love the addition of the kale and sweet potato for a sweet and peppery combo.