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Chicken and Sweet Potato Harvest Soup

Tender chicken, sweet potatoes, carrots, and kale simmered in a cozy herbed broth with a squeeze of lemon. A nourishing, one-pot, gluten-free harvest soup — a blanket in a bowl.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Course Soup
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 Tbsp olive oil
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 2 medium carrots diced
  • 2 medium sweet potatoes peeled and cubed (about 1 lb)
  • 1 stalk celery diced
  • 1 1/2 lbs boneless skinless chicken breasts or thighs
  • 6 cups chicken broth
  • 1 tsp fine sea salt
  • 1/2 tsp black pepper
  • 1 tsp dried thyme or 2 tsp fresh
  • 1 bay leaf
  • 2 cups chopped kale swap: spinach or chard
  • Juice of 1/2 lemon
  • 1 Tbsp olive oil
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 2 medium carrots diced
  • 2 medium sweet potatoes peeled and cubed (about 1 lb)
  • 1 stalk celery diced
  • 1 1/2 lbs boneless skinless chicken breasts or thighs
  • 6 cups chicken broth
  • 1 tsp fine sea salt
  • 1/2 tsp black pepper
  • 1 tsp dried thyme or 2 tsp fresh
  • 1 bay leaf
  • 2 cups chopped kale swap: spinach or chard
  • Juice of 1/2 lemon

Instructions
 

  • Heat the olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery and sauté 5 minutes until softened. Stir in the garlic and cook 1 minute until fragrant.
  • Add the sweet potatoes, chicken, broth, salt, pepper, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer 20-25 minutes, until the chicken is cooked through and the vegetables are tender.
  • Remove the chicken, shred with two forks, and return it to the pot.
  • Stir in the kale and cook 3-4 minutes until wilted. Add the lemon juice and adjust seasoning to taste.
  • Ladle into bowls and garnish with parsley, cracked pepper, or Parmesan.