I am obsessed with this soup for many reasons.

  1. I always seem to be cold and soup helps!
  2. This soup is easy to pack and take in a thermos anywhere I go.
  3. I make big batches to freeze for emergencies. It’s nice to pull out a couple of mason jars of this soup and deliver it to my sick sister, or a friend who is grieving.
  4. This recipe is packed with goodness to help heal my body. I add turmeric to fight inflammation and boost the immune system. The kale has a ton of vitamins. For an extra bonus I make it with my homemade bone broth (recipe to come) which supports strong immune systems.

Can we have an honest moment where I admit blasphemy in the clean eating world? I don’t actually like Kale. I know it’s good for me, but kale has such an aggressive flavor. This recipe has such a depth of flavor the kale is hidden well. If you have the same nightmares about kale that I do, I challenge you to try this soup and see if it does the trick for you.


1 large sweet potato

1 sweet onion

1 cup shredded chicken

1- 2 qt chicken broth (I like to use bone broth) 

1 tbsp avocado oil

2 tsp salt

3/4 tsp paprika

3/4 tsp pepper

1/2 tsp turmeric

2 handfuls kale or substitute spinach

Extra water or bone broth just in case 


In a large pot add the oil and warm it on medium/high heat. Sauté a whole onion chopped and a large sweet potato chopped. Let cook for 2-3 minutes stirring a couple times. Be cautious they don’t get too done. You just want to start the cooking.

Add a cup of chicken shredded. I use my crockpot chicken recipe, but you could always cut up a cooked chicken breast. Using a rotisserie chicken also works but be careful, most in the store have additives that aren’t clean. 

Add 1/2 quarts of chicken broth. You can always add more broth or water if needed, just be sure the veggies and chicken are covered.

Add seasonings.

Cook on medium low for about 20- 35 minutes. The longer you cook it, the bolder the flavor. Be sure the broth doesn’t reduce down too much. It should reduce enough to add flavor, but not so much that the chicken and veggies can’t float. Add some more liquid if needed.

Remove from heat. Take about 2 handfuls of kale and roughly chop it and stir it in the pot. I like to use baby kale but any will do. If you use other kale be sure to remove the stems.

Cool for another 5 minutes and enjoy.

4 Replies to “Chicken – Sweet Potato – Soup”

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