Chicken sweet potato and kale soup

A big sweet potato soup recipe filled with chicken, kale and vegetables.

Chicken sweet potato and kale soup - a gluten-free, Paleo, ONE-POT meal!

Chicken sweet potato and kale soup

This hearty soup – packed with chicken, kale, sweet potatoes and vegetables, will warm your bones on this cold winter we have! And the leftovers are perfect for warming up for lunch the next day and can also be frozen for another night.

I am not a fan of sweet potatoes unless they are tasty, so I loved them in this soup! There are no cores here, but a large bowl is very satisfying. Jalapeño adds the perfect flavor and just a trace of warmth. Of course, if you like your food spicy, you can add more! This is naturally gluten-free, Paleo, 30-full, and a great meal with a pot. Here are a few soup recipes that you might also enjoy!

Chicken sweet potato and kale soup

This hearty soup – packed with chicken, kale, sweet potatoes and vegetables, will warm your bones on this cold winter we have! And the leftovers are perfect for warming up for lunch the next day and can also be frozen for another night.

  • 2 chicken breasts on bone, skin removed (about 26 oz with bones)
  • 1 teaspoon spice salt, such as adobo
  • 1/2 tsp olive oil
  • 1 large onion, chopped
  • 2 celery stalks, chopped
  • 3 garlic cloves, chopped
  • 1/2 teaspoon dried oregano
  • 1/2 tsp dried thyme
  • 1/2 teaspoon ground cumin
  • 6 cups reduced sodium chicken broth
  • 1 large sweet potato, peeled and diced 1-inch cubes
  • 3 cups kale, coarsely chopped
  • 1 fresh jalapeno, cut in half lengthwise
  • 1/4 cup fresh coriander
  • Season the chicken with the adobo and set it aside as you cook all your vegetables.

  • Heat a large nonstick pan or Dutch oven on medium-low heat, add the oil and onion and celery, and cook until soft and golden, approx. 8 to 10 minutes, then add the garlic and dry seasoning and cook 2 to 3 minutes. Add chicken broth, chicken, jalapeno and coriander.

  • Cover and cook for 20 minutes, then add sweet potatoes and kale and cook until sweet potatoes are tender and the chicken is cooked, approx. 25 to 30 minutes.

  • Remove the chicken, shred or cut it and discard the bones.

  • Return to the pan, discard the jalapeno and serve the soup in 6 bowls.

Serving: 11/2 cup, Calories: 223kcal, Carbohydrates: 19g, Protein: 28g, Fat: 4g, Cholesterol: 63 mg, Sodium: 1142 mg, Fiber: 4g, Sugar: 2g

Blue Smart Points: 2

Green smart points: 4

Purple Smart Points: 0

Points +: 5

Keywords: Chicken sweet potato and kale soup, soup recipes, sweet potato recipes, sweet potato soup, Whole30 soup

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