Description
This Slow Cooker Chicken Sweet Potato Soup with Kale is a hearty and nutritious meal perfect for any day. Featuring tender chicken, sweet potatoes, and vibrant kale simmered together in a flavorful chicken broth seasoned with Italian herbs, this soup is both comforting and easy to prepare using a slow cooker. Finished with a drizzle of extra virgin olive oil, it offers a delicious balance of flavors and nutrients in every spoonful.
Ingredients
Units
Scale
Main Ingredients
- 2 large or 4 small sweet potatoes, peeled and chopped into 1-inch pieces
- 1 bunch Lacinato kale, stems removed and thinly sliced (about 2 packed cups)
- 1 pound boneless skinless chicken breasts or thighs
- 64 oz chicken stock
- 2-3 teaspoons kosher salt
- 2 teaspoons Italian seasoning
- 2 garlic cloves, minced
For Serving
- Extra virgin olive oil (to serve)
Instructions
- Combine Ingredients: Place the peeled and chopped sweet potatoes, Lacinato kale (with stems removed and thinly sliced), boneless skinless chicken breasts or thighs, chicken stock, kosher salt, Italian seasoning, and minced garlic in a 6-quart slow cooker. Stir gently to combine all ingredients evenly.
- Cook the Soup: Cover the slow cooker with its lid. Cook the mixture on high heat setting for 3 to 5 hours, or on low heat setting for 6 to 7 hours. The soup is done when the sweet potatoes are tender and the chicken is fully cooked and very tender.
- Shred the Chicken: Carefully remove the chicken from the slow cooker and place on a plate. Using two forks, shred the chicken into bite-sized pieces.
- Combine and Adjust Seasoning: Return the shredded chicken to the slow cooker and stir well to combine with the soup. Taste the soup and add additional salt if needed to suit your preference.
- Serve: Ladle the hot soup into bowls and finish each serving with a generous drizzle of extra virgin olive oil for added richness and flavor. Serve immediately.
Notes
- This recipe is incredibly simple and uses only five main ingredients, making it easy to prepare with minimal effort.
- Using either chicken breasts or thighs will yield tender and flavorful results; thighs tend to be juicier while breasts are leaner.
- You can adjust the amount of kosher salt to better fit your dietary needs or taste preferences.
- For added richness, consider serving with crusty bread or a side salad for a complete meal.
- If you prefer a thicker soup, you can remove a portion of the sweet potatoes and mash them before stirring back into the soup.
Nutrition
- Serving Size: 1 bowl (approx. 1/6 of recipe)
- Calories: 302 kcal
- Sugar: 10 g
- Sodium: 769 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 26 g
- Cholesterol: 57 mg
