0 from 0 votes
Chicken Sweet Potato Soup
This chicken sweet potato soup includes kale and quinoa in a creamy, hearty blend perfect for a cold day!
Prep Time
10 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 30 mins
Servings:
8
people
Calories:
423 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 tablespoon neutral cooking oil generic cooking oil
- 2 onion diced
- 2 carrot peeled, diced
- ¼ teaspoon salt plus more to taste, sea salt
- 3 teaspoons garlic powder
- 2 teaspoons herbs such as Italian seasoning or Herbes de Provence, dried mixture
- ½ teaspoon red pepper flakes optional
- 4 cups chicken broth
- 2 cups water
- 2 pounds chicken thighs boneless, skinless
- ½ cup quinoa
- 2 pounds sweet potatoes diced into 1” thick pieces, then halved or quartered; peeling optional
- 4 ounces kale chopped
- 1 cup heavy cream
Instructions
- Add oil, onions, carrots and sea salt to a large soup pot. Heat over medium heat until onions begin to soften.
- Add garlic powder, herb mixture, and red pepper flakes (if desired) and stir. Add broth, 2 cups water and chicken. Cover pot and simmer over medium heat about 25-30 minutes.
- If you’re in a hurry, after 25 minutes check with a thermometer to check that the chicken has reached at least 165°. If you’re not in a hurry, just simmer the chicken for at least 35-40 minutes until tender.
- Use a fork or tongs to pull the chicken out of the pot and onto a cutting board with ridges (to catch the juice). Use two forks to pull the thigh meat apart. Return to the pot.
- Add quinoa and potatoes to the pot, and simmer about 20 minutes until the potatoes are mostly softened and quinoa mostly cooked.
- Add the kale, stir, and simmer until the kale is softened and wilted, the quinoa is cooked through and the potatoes are fully softened.
- Lower heat to medium-low. Add the cream and stir. Taste and add more salt if it tastes bland, and more herbs or garlic if desired.
Cup of Yum
Notes
- Options to shorten the cook time:
- Use pre-cooked shredded chicken. This could be chicken you prepped ahead of time or shredded rotisserie chicken.
- Cut the potatoes into smaller pieces.
- Swap the quinoa for a pre-cooked grain (such as leftover rice).
- Use spinach instead of kale. (Spinach wilts more quickly.) Add spinach just before adding cream.
Nutrition Information
Calories
423kcal
(21%)
Carbohydrates
37g
(12%)
Protein
28g
(56%)
Fat
18g
(28%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
6g
(30%)
Trans Fat
0.03g
(2%)
Cholesterol
144mg
(48%)
Sodium
705mg
(29%)
Potassium
930mg
(20%)
Fiber
6g
(24%)
Sugar
8g
(16%)
Vitamin A
20566IU
(411%)
Vitamin C
19mg
(21%)
Calcium
132mg
(13%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8 people
Amount Per Serving
Calories 423
% Daily Value*
| Calories | 423kcal | 21% |
| Carbohydrates | 37g | 12% |
| Protein | 28g | 56% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 144mg | 48% |
| Sodium | 705mg | 29% |
| Potassium | 930mg | 20% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 20566IU | 411% |
| Vitamin C | 19mg | 21% |
| Calcium | 132mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.