Description
A comforting chicken soup filled with sweet potatoes and kale, perfect for chilly days.
Ingredients
Scale
- 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 sweet potatoes (cubed)
- 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
- Prepare the sweet potatoes by peeling and cubing them into bite-sized pieces, then set aside.
- Sauté the mirepoix in a large frying pan over medium heat with 1 tablespoon olive oil for 4 to 5 minutes until tender.
- Combine the mirepoix with 6 cups of water and 8 cups of chicken broth in a soup pot.
- Brown the cubed chicken in the same frying pan for 6 to 7 minutes, then transfer to the soup pot.
- Add the chopped sweet potatoes, smoked paprika, and herbs de Provence to the pot, season with salt and pepper, and let it simmer for 14 to 16 minutes.
- Prepare the kale by washing and chopping it, then add it to the soup for the last minute of cooking.
- Serve the soup hot, optionally topped with cracked black pepper and extra olive oil.
Notes
This soup freezes well; portion it out for easy meals later. For a vegetarian version, swap chicken for beans and use vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg