Kale & Sweet Potato Chicken Soup (video)
This recipe is sponsored by Pompeian.
An elevated and aromatic fall version of chicken soup! This sweet potato and kale chicken soup is made with loads of sweet potatoes, hearty kale, cubed chicken breast and Pompeian Robust Extra-Virgin Olive Oil. This incredible hearty and warming fall soup recipe is bound to become a family favorite, made with tons of fresh fall ingredients! It’s super easy to make and takes almost no time, making it perfect for even busy weeknight meals!
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Ingredients for Sweet Potato Chicken Soup
Here are the main ingredients you’ll need to make this delicious chicken soup. Find the full list of ingredients in the printable recipe card below.
- Pompeian Robust Extra-Virgin Olive Oil. I love this oil because it adds so much incredible flavor to this recipe.
- Chicken – chicken thigh or chicken breast both work well for this recipe.
- Onion, Carrots, Celery – for making the soup base, or mire poix.
- Chicken Broth – look for organic, chicken bone-broth for maximum flavor!
- Herbs de Provence – this blend typically includes thyme, rosemary, oregano, and sometimes lavender.
- Kale – this leafy green adds extra texture, color, and flavor!
Sponsored by Pompeian Olive Oil
I love having Pompeian in my kitchen and if you follow my recipes you know that I use their products all the time! This imported, first cold pressed extra virgin olive oil is authentically crafted by Pompeian’s family of olive farmers and olive oil craftsmen whose passion, expertise and dedication bring the best-tasting, highest-quality olive oils to kitchens everywhere.
Pompeian Robust EVOO is not only great for this soup recipe but is also the perfect partner for your pasta, marinades and salad dressings recipes. It’s also great for dipping, too! For more delicious Pompeian recipes, visit their website: www.pompeian.com and check them out on Instagram, too!
Preparing the Chicken Soup Base
Here’s how to put together this delicious chicken fall soup:
- Peel the sweet potatoes first, then use a sharp knife to cube the potatoes into bite sized pieces. Place into a bowl and set aside.
- Next, prepare the mirepoix. Preheat a large frying pan over medium heat and add a drizzle, about 1 Tablespoon, of Pompeian Robust Extra -Virgin Olive Oil. Into the hot pan, add the diced onion, carrots and celery. Sauté the mixture for 4 to 5 minutes, until the onions are tender.
- Meanwhile, pour the water and broth into a large soup pot. Once the mirepoix is done, add it to the pot.
How to Make Sweet Potato Chicken Soup
- Into the same pan, add more Pompeian Robust EVOO if needed and add the cubed chicken breasts. Season the meat generously with salt and sauté for 6 to 7 minutes, until the meat is browned all over. It does not need to be cooked all the way through; it will finish cooking in the soup. Add the chicken into the pot once it’s nicely browned.
- To the soup, add the chopped sweet potatoes, smoked paprika, herbs de Provence and stir to combine. Season the soup with salt and black pepper to taste. Cover the pot with a lid and bring up to a simmer. Cook for 14 to 16 minutes, or until the potatoes are fork tender.
- While the soup is simmering, prepare the kale. Wash the kale thoroughly, then use a sharp knife to cut away the hard, fibrous stalks and discard them. Chop the kale into bite sized pieces. When the soup is almost done, add the kale and cook for 1 minute. Remove the soup from heat and serve with additional cracked black pepper on top and a drizzle of Pompeian Robust EVOO. Serve with a side of rustic baguette, if desired.
- Enjoyed this recipe? Please consider leaving me a comment or rating review below to help my blog!
More Recipes to Try!
Enjoyed this chicken soup recipe? Check out my other recipes you’re sure to enjoy!
- Creamy Chicken Stew – the best recipe for cozy and creamy chicken stew with bacon bits, white wine, and parmesan cheese! A flavor explosion!
- Smoky Bacon Creamy Chicken Gnocchi Soup – the most delicious chicken soup recipe! Extra creamy with bacon bits, parmesan cheese and gnocchi!
- The Best Chicken Noodle Soup – my favorite recipe for this classic dish! You’ll love this hearty and warming soup with homemade chicken broth and noodles!
- Creamy Lemon Orzo Chicken Soup – cozy and creamy chicken soup with orzo pasta and a refreshing burst of lemon flavor!
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Kale & Sweet Potato Chicken Soup (video)
Ingredients
- 2 tbsp Pompeian Robust Extra -Virgin Olive Oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 celery sticks, diced
- 1 lb chicken breasts, cubed; 2 large pieces
- 2 large sweet potatoes
- Salt and black pepper, to taste
- 8 cups chicken broth
- 6 cups water
- 1 tsp smoked paprika
- 1 Tbsp herbs de Provence
- 1 medium bundle kale, chopped
Instructions
- Peel the sweet potatoes first, then use a sharp knife to cube the potatoes into bite sized pieces. Place into a bowl and set aside.
- Next, prepare the mirepoix. Preheat a large frying pan over medium heat and add a drizzle, about 1 Tablespoon, of Pompeian Robust Extra -Virgin Olive Oil. Into the hot pan, add the diced onion, carrots and celery. Sauté the mixture for 4 to 5 minutes, until the onions are tender.
- Meanwhile, pour the water and broth into a large soup pot. Once the mirepoix is done, add it to the pot.
- Into the same pan, add more Pompeian Robust EVOO if needed and add the cubed chicken breasts. Season the meat generously with salt and sauté for 6 to 7 minutes, until the meat is browned all over. It does not need to be cooked all the way through; it will finish cooking in the soup. Add the chicken into the pot once it’s nicely browned.
- To the soup, add the chopped sweet potatoes, smoked paprika, herbs de Provence and stir to combine. Season the soup with salt and black pepper to taste. Cover the pot with a lid and bring up to a simmer. Cook for 14 to 16 minutes, or until the potatoes are fork tender.
- While the soup is simmering, prepare the kale. Wash the kale thoroughly, then use a sharp knife to cut away the hard, fibrous stalks and discard them. Chop the kale into bite sized pieces. When the soup is almost done, add the kale and cook for 1 minute. Remove the soup from heat and serve with additional cracked black pepper on top and a drizzle of Pompeian Robust EVOO. Serve with a side of rustic baguette, if desired.
- Enjoyed this recipe? Please consider leaving me a comment or rating review below to help my blog!
