Hearty Chicken, Sweet Potato and Kale Soup Recipe

Chicken Sweet Potato and Kale Soup

This hearty, one-pot soup is rich in flavor yet light enough to enjoy any night of the week. It’s simple to prepare and feeds a crowd. Below are the ingredients, step-by-step instructions, nutrition highlights and practical tips to make the best version of this soup.

Total time: 1 hr 5 mins | Yield: 6 servings | Serving size: 1/2 cup

Ingredients

• 2 chicken breasts, bone-in, skin removed (about 26 oz total with bone)
• 1 teaspoon seasoning salt (for example, adobo or another preferred seasoning)
• 1/2 teaspoon olive oil
• 1 large onion, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, chopped
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground cumin
• 6 cups reduced-sodium chicken broth
• 1 large sweet potato, peeled and diced into 1-inch cubes
• 3 cups kale, roughly chopped
• 1 fresh jalapeño, sliced in half lengthwise (leave whole while cooking; remove before serving for less heat)
• 1/4 cup fresh cilantro, chopped

Instructions

1. Season the chicken breasts with the seasoning salt and set aside while you prepare the vegetables.
2. Heat a large nonstick pot or Dutch oven over medium-low heat. Add the olive oil, then sauté the chopped onion and celery until soft and golden, about 8–10 minutes.
3. Add the chopped garlic, dried oregano, dried thyme and ground cumin. Sauté for 2–3 minutes until fragrant.
4. Pour in the chicken broth, then add the seasoned chicken breasts, the halved jalapeño and the fresh cilantro. Bring to a gentle simmer.
5. Cover the pot and cook for 20 minutes.
6. Add the diced sweet potato and the chopped kale to the pot. Continue to cook, covered, until the sweet potatoes are tender and the chicken is fully cooked through, about 25–30 more minutes.
7. Remove the chicken breasts from the pot. Discard the bones and shred or chop the meat, then return the chicken to the soup. Discard the jalapeño before serving if you want only a touch of heat.
8. Season to taste with additional salt or pepper if needed. Ladle into bowls and garnish with extra cilantro if desired.

Nutrition (per serving)

Serving: 1/2 cup • Calories: 223 kcal • Protein: 28 g • Carbohydrates: 19 g • Fat: 4 g • Fiber: 4 g • Sugar: 2 g • Cholesterol: 63 mg • Sodium: 1142 mg

Tips & Variations

• For a spicier soup, mince the jalapeño and add it with the garlic. To keep it mild, leave the jalapeño halves whole and remove them before serving.
• If you prefer a thicker texture, mash a few sweet potato cubes in the pot with a spoon or reserve some of the cooked potatoes and blend them before returning to the soup.
• Swap in other leafy greens—such as spinach or chard—if kale is unavailable. Add them toward the end of cooking to preserve their color and texture.
• To make this recipe quicker, use boneless, skinless chicken breasts; reduce the initial simmer time and confirm the chicken reaches a safe internal temperature before shredding.
• This soup freezes well. Cool completely, portion into airtight containers or freezer-safe bags and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove.

Storage

Refrigerate leftover soup in an airtight container for up to 3–4 days. Reheat gently on the stove over low-medium heat to preserve texture. If the soup thickens in the fridge, add a splash of broth or water when reheating.

Notes

This recipe contains no grains and pairs well with a side salad or crusty bread if desired. Using reduced-sodium broth allows you to control the final salt level; taste and adjust seasoning at the end. The combination of sweet potato and kale provides a pleasing contrast of flavors and nutrients, making this soup a wholesome option for family dinners or meal prep.

Did You Make This Recipe?

If you try this soup, consider leaving a rating or comment so others can learn from your experience. Sharing notes about variations and timing helps cooks achieve the best results.