Chicken With Sweet Potato & Kale Soup
This hearty chicken, sweet potato, and kale soup is an easy one-pot recipe loaded with vegetables, kidney beans, and roasted red peppers. Cozy, healthy, and perfect for meal prep or busy weeknights.
Ingredients
- 1 lb boneless, skinless chicken breast or 2-3 cups rotisserie chicken
- 1 tbsp olive oil
- 1 small onion diced
- 2 cloves of garlic minced
- 2-3 medium sweet potatoes peeled and diced
- 2 small yellow potatoes diced
- 1 tsp salt
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- 1/2 tsp pepper
- 7-8 cups chicken broth or stock
- 1/4 cup roasted red pepper diced
- 1 can kidney beans drained and rinsed
- 4 cups kale stems removed and chopped
Instructions
- In a Dutch oven or soup pot, heat a tablespoon of olive oil. Add the diced onion and cook until soft, about 3–4 minutes. Stir in the garlic and cook for 30 seconds.
- Add diced sweet potatoes, potatoes, and chicken (if using raw chicken breast).
- Pour in broth and season with salt, pepper, paprika, and Italian seasoning.
- Bring to a gentle boil and then reduce heat to low. Cover and simmer for about 20 minutes, until the potatoes are fork tender.
- If using chicken breast, remove the chicken from the pot. Shred the chicken breast using two forks. Return the shredded chicken to the pot. If using shredded rotisserie chicken, add it to the soup.
- Stir in rinsed beans and chopped roasted red peppers. Simmer for 5 minutes to allow the flavors to blend.
- Add the chopped kale and cook for an additional 3-5 minutes, until it is wilted and tender.
- Ladle into bowls and enjoy with warm crusty bread or crackers.