Chicken Sweet Potato and Kale Soup
User Reviews
5
Chicken Sweet Potato and Kale Soup
Description
This soup uses seasoned bone-in, skin-removed chicken breasts cooked in chicken broth with sautéed onion, celery, garlic, and spices including cumin, oregano, and thyme. The addition of diced sweet potatoes brings sweetness and body, while chopped kale adds a tender green component. Fresh jalapeño is included during cooking to impart a mild heat without overwhelming the broth, and fresh cilantro contributes a clean finish.
The method involves first softening the aromatics then simmering the chicken with broth and spices. Sweet potatoes and kale are added later to ensure even cooking and maintain their textures. After cooking, the chicken is removed, shredded, and returned to the soup before discarding the jalapeño halves.
This hearty soup is well-suited for serving in six bowls as a nourishing meal combining protein, vegetables, and spice. The bones in the chicken add flavor to the broth while being removed before serving for ease of eating.
Ingredients
- 2 chicken breast on the bone, skin removed (about 26 oz total with bone
- 1 teaspoon seasoning salt (such as adobo)
- 1/2 tsp olive oil
- 1 onion chopped, large
- 2 celery chopped, stalks
- 3 garlic chopped, cloves
- 1/2 tsp oregano dried
- 1/2 tsp thyme dried
- 1/2 tsp cumin ground
- 6 cups chicken broth reduced sodium
- 1 sweet potato peeled and diced 1-inch cubes, large
- 3 cups kale (roughly chopped)
- 1 jalapeño sliced in half lengthwise, fresh
- 1/4 cup cilantro fresh
Instructions
- Season the chicken with the adobo and set aside while you prep all your vegetables.
- Heat a large nonstick pot or Dutch oven over medium-low heat, add the oil and the onions and celery and cook until soft and golden, about 8 to 10 minutes, then add the garlic and dry spices and cook 2 to 3 minutes. Add the chicken broth, chicken, jalapeno and cilantro.
- Cover and cook 20 minutes, then add the sweet potato and kale and cook until the sweet potatoes are tender and the chicken is cooked, about 25 to 30 minutes.
- Remove the chicken, shred or cut up and discard the bones.
- Return to the pot, discard the jalapeno and serve the soup into 6 bowls.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 223 kcal
% Daily Value*
| Serving | 11/2 cup | |
| Calories | 223kcal | 11% |
| Carbohydrates | 19g | 6% |
| Protein | 28g | 56% |
| Fat | 4g | 6% |
| Cholesterol | 63mg | 21% |
| Sodium | 1142mg | 48% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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