This chicken sweet potato soup includes kale and quinoa in a creamy, hearty blend perfect for a cold day!
A few years ago, a friend of mine made me chicken, sweet potato and kale soup on a cold winter day, and I’ve been a fan ever since.
This isn’t my fastest meal or soup, but it is one of my favorites! Every ingredient feels wholesome and hearty.
I also call this my “snow-pocalypse” soup, and it’s become my favorite snow day meal.
Can I Make This Dairy Free?
Yes! We also like this soup with canned coconut milk.
Do I Have To Use Chicken Thighs?
Nope. I love using chicken thighs for soup because they stay tender, flake apart easily, and are harder to overcook.
If you prefer, though, you could use shredded chicken breast or shred a rotisserie chicken.
Can I Shorten the Cook Time?
Absolutely. Easy modifications include chopping the sweet potatoes into smaller bits, using pre-cooked chicken, using pre-cooked rice instead of quinoa, and using spinach instead of kale.
Any of those steps will shave off a little time from the cooking process.
Can I Freeze This Chicken Sweet Potato Soup For Later?
You can! I generally avoid freezing soups with dairy, but this one freezes and thaws well.
If you swap the cream for coconut milk, it would freeze even better.
How to Make Chicken Sweet Potato Soup
Start by heating onions, carrots and salt in oil until the onions begin to soften.
Next, stir in the garlic powder, an herb mixture like Italian seasoning, and maybe some red pepper flakes.
Then add broth, water and chicken.
Simmer the mixture in a covered pot until the chicken is tender.
While your chicken is cooking, you can dice the sweet potatoes.
Remove the chicken from the soup after it's cooked and tender, and pull the meat apart into small pieces before putting it back in the pot.
(A ridged cutting board will catch the broth and help you not make a mess of your countertop!)
Add the quinoa and sweet potatoes to the soup, and simmer for another 20 minutes or so until everything is nearly cooked through.
Then stir in the kale, and let it wilt while the potatoes finish cooking.
Finally, over medium-low heat, stir in the cream and adjust seasonings to taste.
Want a nice crusty bread to go with your soup? This garlic rosemary sourdough bread might be the perfect accompaniment.
Chicken Sweet Potato Soup
Ingredients
- 1 tablespoon oil
- 2 onions, diced
- 2 carrots, peeled and diced
- ¼ teaspoon sea salt plus more to taste
- 3 teaspoons garlic powder
- 2 teaspoons dried herb mixture (such as Italian seasoning or Herbes de Provence)
- ½ teaspoon red pepper flakes (optional)
- 4 cups chicken broth
- 2 cups water
- 2 pounds boneless, skinless chicken thighs
- ½ cup quinoa
- 2 pounds sweet potatoes, diced into 1” thick pieces, then halved or quartered (peeling potatoes optional)
- 4 ounces chopped kale
- 1 cup heavy cream
Instructions
- Add oil, onions, carrots and sea salt to a large soup pot. Heat over medium heat until onions begin to soften.
- Add garlic powder, herb mixture, and red pepper flakes (if desired) and stir. Add broth, 2 cups water and chicken. Cover pot and simmer over medium heat about 25-30 minutes.
- If you’re in a hurry, after 25 minutes check with a thermometer to check that the chicken has reached at least 165°. If you’re not in a hurry, just simmer the chicken for at least 35-40 minutes until tender.
- Use a fork or tongs to pull the chicken out of the pot and onto a cutting board with ridges (to catch the juice). Use two forks to pull the thigh meat apart. Return to the pot.
- Add quinoa and potatoes to the pot, and simmer about 20 minutes until the potatoes are mostly softened and quinoa mostly cooked.
- Add the kale, stir, and simmer until the kale is softened and wilted, the quinoa is cooked through and the potatoes are fully softened.
- Lower heat to medium-low. Add the cream and stir. Taste and add more salt if it tastes bland, and more herbs or garlic if desired.
Notes
- Use pre-cooked shredded chicken. This could be chicken you prepped ahead of time or shredded rotisserie chicken.
- Cut the potatoes into smaller pieces.
- Swap the quinoa for a pre-cooked grain (such as leftover rice).
- Use spinach instead of kale. (Spinach wilts more quickly.) Add spinach just before adding cream.
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