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A bowl of chicken and vegetable soup with shredded chicken, kale, carrots, celery, onions, and sweet potatoes sits on a light gray surface next to a striped cloth and a slice of sweet potato.
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5 from 6 votes

Chicken Soup with Kale and Sweet Potatoes

Prep Time15 minutes
Cook Time1 hour
Course: dinner, lunch, Soup
Cuisine: American
Servings: 6
Calories: 251kcal
Author: Agnieszka

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

Most grocery stores don't carry bone-in skinless chicken  so just get chicken with skin on, remove it and discard. I also usually trim most of the visible white fat, but if you prefer, you can leave it on. 
1 ½ lb bone in chicken is about 3 thighs or 2 smaller breasts.
Using bone-in chicken will give you the most delicious, silky broth (plus added protein!) but you can also make this soup with boneless thighs or breasts. 
If you like heat, a sliced jalapeño pepper with sweet potato and carrots. 
If sweet potatoes are not your thing, this soup is also delicious with diced yukon gold potatoes.

Nutrition

Calories: 251kcal | Carbohydrates: 16g | Protein: 31g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 548mg | Potassium: 934mg | Fiber: 3g | Sugar: 4g | Vitamin A: 9841IU | Vitamin C: 15mg | Calcium: 78mg | Iron: 2mg