AMAZING Sweet Potato Kale Chicken Soup - EASY & Delicious Soup Recipe!

chicken broth

🥗Healthier: homemade chicken broth

💰Cheaper: vegetable broth

Vegetable broth is less expensive and can be made at home easily.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

sweet potatoes

🥗Healthier: butternut squash

💰Cheaper: regular potatoes

Regular potatoes are often cheaper and still provide a hearty texture.

kale

🥗Healthier: spinach

💰Cheaper: collard greens

Collard greens are often more affordable and have a similar texture.

Start by preparing the mirepoix: dice 2 medium carrots, 2 celery sticks, and 1 medium onion.

Chop 2 chicken breasts into bite-sized pieces.

Peel and chop 2 large sweet potatoes into small bite-sized pieces.

Preheat a large frying pan over medium heat and add a drizzle of Pompeian robust extra-virgin olive oil.

Add the diced onion, carrots, and celery to the pan and sauté for 4-5 minutes until the onion is translucent and tender.

In a separate pot, pour in 8 cups of chicken broth and 6 cups of water to prepare the soup base.

Add the sautéed mirepoix mixture into the soup pot.

In the same frying pan, add another drizzle of olive oil and the chopped chicken breast, seasoning with a little salt.

Sauté the chicken for about 6-7 minutes until browned all over, but not cooked through.

Transfer the browned chicken into the soup pot along with the olive oil from the pan.

Add the chopped sweet potatoes into the soup pot.

Stir in 1 tablespoon of herb de Provence, 1 teaspoon of smoked paprika, a little salt, and ground black pepper (about half a teaspoon).

Bring the soup to a simmer and let it cook for about 14-16 minutes until the sweet potatoes are fork-tender.

Wash and dry a small bundle of kale, then chop it into small bite-sized pieces, removing the hard stems.

With about a minute left of cooking, add the chopped kale to the soup and stir it in, cooking for about 1 minute.

Ladle the soup into bowls and top with cracked black pepper and a drizzle of Pompeian robust extra-virgin olive oil before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens