Chicken Sweet Potato Soup

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This chicken sweet potato soup includes kale and quinoa in a creamy, hearty blend perfect for a cold day!

Prep Time10

Cook Time1 20

Total Time1 30

Course: Main Course

Cuisine: American

Diet: Gluten Free

Servings: people

Calories: 423kcal

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

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.

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.