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Chicken Kale Soup with Quinoa in soup pot.
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Chicken Sweet Potato Soup

This chicken sweet potato soup includes kale and quinoa in a creamy, hearty blend perfect for a cold day!
Prep Time10 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 30 minutes
Course: Main Course
Cuisine: American
Diet: Gluten Free
Servings: 8 people
Calories: 423kcal
Author: Sarah Trenalone

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.
    Onions and carrots in soup pot.
  • 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.
    Chicken broth and onions in soup pot.
  • 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.
    Chicken, onions and broth in soup pot.
  • 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.
    Chicken pulled into strips on cutting board.
  • Add quinoa and potatoes to the pot, and simmer about 20 minutes until the potatoes are mostly softened and quinoa mostly cooked.
    Chicken and sweet potato chunks in seasoned broth in soup pot.
  • Add the kale, stir, and simmer until the kale is softened and wilted, the quinoa is cooked through and the potatoes are fully softened.
    Kale, sweet potatoes and chicken in broth in soup pot.
  • 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.
    Kale, sweet potatoes, chicken, quinoa, onions and heavy cream in soup pot.

Notes

Options to shorten the cook time:
  • 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.

Nutrition

Calories: 423kcal | Carbohydrates: 37g | Protein: 28g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 144mg | Sodium: 705mg | Potassium: 930mg | Fiber: 6g | Sugar: 8g | Vitamin A: 20566IU | Vitamin C: 19mg | Calcium: 132mg | Iron: 3mg