Dishing Up the Dirt

Sweet Potato, Kale & Chicken Soup

It’s another soup recipe. I promise to get something else posted on here soon but for now, soup really is what we’re craving and this little number did not disappoint. It snowed again the other night and I was thankful that I had already gathered some kale from out in the field before the snow arrived. Our sweet potato harvest last year was less than abundant (a late frost killed over half the crop) but we’re rationing the rest and this soup was a great way to highlight my favorite orange fleshed vegetable.

This is the kind of soup that will warm your bones on a cold winter night. Between the hearty vegetables, tender chicken, and flavorful broth this is my favorite kind of dinner. Pair with some crusty bread for dunking, a glass of your favorite house wine and a good dinner date and you’re all set.

Cheers from Tumbleweed Farm

Sweet Potato, Kale & Chicken Soup

Prep Time: 15 minutes    Cook Time: 45 minutes    Serves: 6

  • 2 medium-sized chicken breasts, on the bone, skin removed
  • salt and pepper
  • 1 tablespoon ghee or butter (or olive oil)
  • 1 medium sized red onion, finely chopped
  • 3 cloves of garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes
  • salt and pepper
  • 6 cups chicken bone broth (or stock)
  • 1 large sweet potato, cut into 1 inch chunks (no need to peel)
  • 3 cups kale, roughly chopped

Preparation

  1. Season the chicken with salt and pepper and set aside.
  2. Heat the ghee in a large dutch oven or soup pot over medium heat. Add the onion and cook, stirring occasionally for about 5 minutes. Stir in the garlic, thyme, oregano, crushed red pepper flakes and a hefty pinch of salt and pepper. Continue to cook for about 1 minute longer. Add the broth and the chicken breasts to the pot. Bring to a low boil. Reduce the heat to medium-low, cover the pot and simmer for 20 minutes.
  3. Add the sweet potato to the pot and connote to cook for about 15-20 minutes longer or until the sweet potato is tender and the chicken is cooked through. Remove the chicken from the pot and set aside. Once it's cool enough to handle use two forks to shred the chicken and discard the bones. Return the shredded meat to the pot along with the kale and cook until the kale wilts and turns bright green. Taste for seasonings and adjust as needed.

Notes

*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Taste test as you go


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One thought on “Sweet Potato, Kale & Chicken Soup

  1. Sally says:

    Greetings from steamy Australia where the thought of a snowy night makes me green with envy! Just wanted to thank you for a great year of posts and recipes.. I always relish your photography; it’s first class. Hope you and everyone associated with the farm have a restful winter season (not too much snow on the glass houses!) ready for the new growing season. Sally.

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