Chicken, Sweet Potato, and Kale Soup Recipe

I absolutely love this Chicken, Sweet Potato, and Kale Soup recipe because it hits all the cozy notes I crave, especially during chilly days. There’s just something so comforting about tender chicken, hearty sweet potatoes, and vibrant kale simmered in a fragrant broth — it’s like a warm hug in a bowl. Plus, it’s packed with nutrients and flavor, making it a perfect go-to for busy weeknights or whenever you want something wholesome and satisfying without tons of fuss.

When I first tried this recipe, I was amazed at how the simple combination of spices and fresh ingredients transformed into such a rich, flavorful soup. You’ll find that it’s not only easy to pull together but also forgiving, so even if you’re new to cooking soups, you’ll get great results. Whether you’re feeding your family or meal-prepping for the week, this Chicken, Sweet Potato, and Kale Soup recipe is a winner that you’ll want to keep coming back to.

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Ingredients You’ll Need

The ingredients in this Chicken, Sweet Potato, and Kale Soup recipe come together to create layers of flavor and texture. Choosing fresh produce and quality broth really uplifts this simple, wholesome soup.

• Chicken breasts: Bone-in adds flavor, and removing the skin keeps it lean.
• Seasoning salt (like adobo): Gives a subtle savory boost, but feel free to tailor spice levels.
• Olive oil: For sautéing veggies and adding richness without heaviness.
• Onion: Adds sweetness and depth when cooked slowly.
• Celery stalks: Brings a mild aromatic flavor and crunch to the base.
• Garlic cloves: Essential for warmth and that signature savory punch.
• Dried oregano, thyme, cumin: Earthy herbs and warm spices give this soup its unique taste.
• Reduced sodium chicken broth: Keeps salt in check while providing hearty liquid base.
• Sweet potato: Natural sweetness balances the savory flavors perfectly.
• Kale: Adds a vibrant green touch and lots of nutrients.
• Fresh jalapeno: For mild heat and brightness, with flexibility to adjust.
• Fresh cilantro: Stirred in last for that fresh, herbal finish.

Variations

I always encourage personalizing this Chicken, Sweet Potato, and Kale Soup recipe — it’s so versatile that you can easily swap in ingredients or adjust for your family’s favorites and dietary needs.

• Spice Level: I sometimes replace the fresh jalapeno with crushed red pepper flakes if I want a more even heat throughout the soup.
• Greens: If you don’t have kale on hand, spinach or Swiss chard also work wonderfully; just add them towards the end to keep them vibrant.
• Protein Swap: I’ve tried shredded rotisserie chicken instead of cooking the breasts in broth for a quicker fix that still packs flavor.
• Make it Vegan: Simply omit the chicken and use vegetable broth, then add chickpeas for protein and heartiness.

How to Make Chicken, Sweet Potato, and Kale Soup Recipe

Step 1: Season and Prep

First, give your chicken breasts a good rub with about a teaspoon of seasoning salt like adobo. This simple seasoning is my secret to infusing flavor right into the chicken before it even touches the pot. While the chicken rests, chop your onions, celery, garlic, sweet potato, and rinse your kale — prepping everything upfront makes the cooking flow so much smoother.

Step 2: Build the Soup Base

Heat a large Dutch oven or heavy pot over medium-low heat and add the olive oil. Toss in the onions and celery, cooking low and slow until they’re soft and golden—about 8 to 10 minutes. This slow sautéing really unlocks their sweetness and aroma. Then, add the garlic along with the dried oregano, thyme, and cumin; stir and cook everything for another 2 to 3 minutes until fragrant. This layering is what makes the broth taste like it’s been simmering for hours.

Step 3: Simmer Chicken and Veggies

Pour in your chicken broth, add the seasoned chicken breasts, halved jalapeno, and fresh cilantro stems for an herbal kick. Cover and let it all simmer gently for 20 minutes. After that, add the diced sweet potatoes and chopped kale, cooking another 25 to 30 minutes until the potatoes are tender and the chicken is fully cooked through. Keeping the heat low here ensures everything melds beautifully without turning mushy.

Step 4: Shred and Serve

Carefully remove the chicken breasts from the pot and set them aside to cool slightly. Shred the meat off the bones—discard the bones and put the shredded chicken back into the soup. Don’t forget to fish out and discard the jalapeno halves to keep the heat balanced. Ladle the soup into bowls and get ready to enjoy a bowl of warmth, nourishment, and comfort.

How to Serve Chicken, Sweet Potato, and Kale Soup Recipe

Garnishes

I usually sprinkle freshly chopped cilantro on top — it brightens the whole bowl and adds that fresh herbal note I adore. Sometimes, I’ll add a squeeze of lime juice or a dollop of plain Greek yogurt for creaminess and zing. Crumbled tortilla chips also add a satisfying crunch if you want a bit of texture to contrast the silky broth.

Side Dishes

This soup stands beautifully on its own, but I love pairing it with warm crusty bread or a side salad with a lemon vinaigrette. Garlic bread or cheesy quesadillas can also turn this into a more indulgent meal that my family goes crazy for.

Creative Ways to Present

For a dinner party, I’ve served this soup inside hollowed-out mini pumpkins—it looks festive and keeps the soup warm. Another fun idea is offering toppings bar-style, letting guests add avocado slices, shredded cheese, and hot sauce, so everyone customizes their bowl exactly how they like.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 3 days, and I find the flavors only deepen overnight. When ready to eat, just give it a good stir and reheat gently on the stove or microwave. I like to add a splash of water or broth while reheating to revive the perfect soup consistency.

Freezing

I’ve frozen this Chicken, Sweet Potato, and Kale Soup recipe multiple times with great results. Just cool the soup completely before transferring it to freezer-safe containers, portioned for meals. It freezes well for up to 3 months and thaws overnight in the fridge for easy, stress-free dinners.

Reheating

When reheating, I prefer gently warming it on the stovetop over medium-low heat, stirring frequently. This keeps the chicken tender and prevents the kale from overcooking. Adding a little leftover broth or water helps restore that fresh-from-the-pot texture you want.

FAQs

Final Thoughts

This Chicken, Sweet Potato, and Kale Soup recipe is one of those dishes I keep coming back to because it’s such reliable comfort food that’s good for you too. I hope you find it as soothing and satisfying as I do, whether you’re warming up after a cold day or just craving something hearty and homemade. Give it a try and I promise, you’ll soon have your own favorite way to make it—and maybe even share it with friends like I do!

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