Healthy Chicken Kale Sweet Potato Soup 

Winter soups are a favorite for a reason — they’re warm, hearty, and nourishing — and this Chicken Kale Sweet Potato Soup is the ultimate comfort meal. Packed with simple ingredients, a creamy texture, a unique combo of spices, and nutrient-dense veggies, it’s a simple yet satisfying dish perfect for any time of year. 

Whether you’re following a paleo or gluten-free diet, this recipe checks all the boxes while delivering big on flavor. This soup is packed with anti-inflammatory nutrients and spices like turmeric, ginger, and cinnamon. (Trust me – they work perfectly to create that creamy golden color.)

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Why You’ll Love This Recipe

• Simple & Easy: A one-pot wonder that’s easy to make and clean up.
• Nourishing: Packed with protein, fiber, and essential nutrients. This soup has antioxidants and anti-inflammatory properties.
• Creamy: The optional yogurt and sweet potatoes create a velvety texture.
• Diet-Friendly: Naturally gluten-free and customizable for paleo or vegetarian diets.
• Slow Cooker Option: Set it and forget it—perfect for busy days! You can throw everything into the slow cooker or your InstantPot. Once it’s cooked, shred the chicken, and add the final ingredients at the last few minutes.

Why These Ingredients Work

• Chicken thighs: I prefer chicken thighs over breast but both work well here.
• Olive oil: To brown the chicken and aromatics
• Onion, garlic, and ginger: A trio of flavor to start the base of this soup
• Spices: Turmeric, cumin, paprika, and cinnamon make this soup uniquely warming and complement the ginger.
• Sweet potatoes: A perfect carb to add some starchy sweetness to this soup.
• Chickpeas: I  love the added fiber and texture of garbanzo beans here.
• Broth: Chicken or veggie broth works great.
• Flour: A thickening agent for a slightly more textured soup. If you like it with just broth, you can skip this ingredient. Or swap for cornstarch for a gluten-free option.
• Yogurt: A perfectly tangy, creamy addition at the end. I also like to top mine with a little yogurt.
• Kale: Add even more veggies with a leafy green. Be sure to remove the stems when prepping your kale.
• Lemon juice: Finishing with lemon juice brings the flavors alive.
• Parsley and parmesan cheese: My garnishes of choice.

Step-by-Step Directions

1. Sear the Chicken Thighs. Heat 1 tbsp olive oil in a large pot or Dutch oven over medium heat. Season the chicken thighs with salt and pepper, then sear for 3–4 minutes per side until browned. Remove and set aside.

2. Sauté the Aromatics. Add the remaining olive oil and sauté onion for 3–4 minutes until translucent. Stir in garlic, ginger, turmeric, cumin, paprika, and cinnamon. Cook for 1 minute until fragrant.

3. Simmer the Base. Return chicken to the pot. Add sweet potatoes, chickpeas, and chicken broth. Bring to a boil, reduce heat, and simmer for 25 minutes until chicken is tender.

4. Shred the Chicken. Remove chicken from the pot, shred with two forks, and return it to the soup.

5. Thicken the Soup. Mix 1 tbsp flour with ½ cup broth to make a paste. Stir into the soup to thicken.

6. Add Kale and Yogurt. Stir in kale and optional yogurt. Simmer for another 5 minutes until kale is wilted.

7. Finish with Lemon. Stir in lemon juice, taste, and adjust seasoning. Serve warm, garnished with parsley if desired.

How can I thicken my sweet potato soup? 

There are several ways to thicken sweet potato soup:

1. Blend the Soup: Puree a portion of the soup using a blender or immersion blender to create a creamier texture.
2. Add a Thickener: Stir in a slurry made of 1 tablespoon of flour, cornstarch, or arrowroot mixed with a little broth or water.
3. Incorporate Dairy: Use yogurt, sour cream, or coconut milk to add creaminess and body.
4. Include Potatoes: Mash or blend additional sweet potatoes or regular potatoes for a naturally thicker base.

Storage

• Refrigerate: Store in an airtight container for up to 4 days.
• Freeze: Portion into individual containers and freeze for up to 3 months. I love freezing in my Souper Cubes for easy, reheatable portions later. 

Tips for Delicious Chicken Kale Sweet Potato Soup

• Slow Cooker Option: Add all ingredients to your crockpot or InstantPot except flour, yogurt, kale, and lemon juice. Cook on low for 6–8 hours or high for 4–5 hours. Shred the chicken, and stir in kale, yogurt, and lemon juice at the end. Take a cup of the hot broth and mix with a tablespoon of flour to thicken.
• Batch Cooking: Double the recipe for meal prep and freeze leftovers.
• Texture Tip: If the soup is too thick, add a splash of broth or water to adjust. If it’s not thick enough for you, add another scoop of yogurt or tablespoon of flour.
• Vegetarian: Substitute more chickpeas, quinoa, or lentils for the chicken and use vegetable broth.
• Make it gluten-free: Sub the flour for a gluten free flour or cornstarch to keep this soup gluten free.

Substitutions & Variations

• Use coconut milk instead of yogurt for a dairy-free creaminess.
• Add a pinch of chili flakes for a kick.
• Stir in a few tablespoons of peanut butter for an African-flare of nutty richness.

FAQs

Shop the Post

• Dutch Oven
• Tongs
• Spatula
• Measuring cups and spoons

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Healthy Chicken Kale Sweet Potato Soup

This Chicken Kale Sweet Potato Soup is the ultimate comfort meal — it has anti-inflammatory ginger, turmeric, and cinnamon.

Print Pin Rate

Course: Dinner, leftovers, Lunch, Main Course, meal prep

Cuisine: african, American

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 8 minutes minutes

Servings: 6

Calories: 342kcal

Equipment

• Dutch Oven
• Tongs
• Spatula
• Measuring cups and spoons

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs
• 2 tbsp olive oil
• 1 medium onion diced
• 3 gloves garlic minced
• 1 tbsp fresh ginger grated
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp paprika
• 1/4 tsp cinnamon optional
• salt to taste
• pepper to taste
• 1 1/2 lbs sweet potatoes peeled and cut
• 1 can chickpeas
• 6 cups chicken broth
• 1 tbsp flour
• 1 cup yogurt optional
• 3 cups chopped kale stems removed
• 2 tbsp lemon juice
• Parsley optional

Instructions

• Sear the chicken thighs. Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper, then sear them for 3-4 minutes per side until browned. (They don’t need to be fully cooked.) Remove the chicken from the pot and set aside.
• Sauté aromatics. Add the remaining 1 tbsp olive oil to the pot. Sauté the onion for 3-4 minutes until translucent. Add the garlic, ginger, turmeric, cumin, smoked paprika, and cinnamon. Stir for 1 minute until fragrant.
• Simmer the base. Return the chicken thighs to the pot. Add the sweet potatoes, chickpeas, and chicken broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 25 minutes until the chicken is tender and the sweet potatoes are soft.
• Shred the chicken. Remove the chicken thighs from the pot and shred them with two forks. Return the shredded chicken to the pot.
• Thicken soup. Add 1 tbsp flour into ½ cup of the hot broth to make a paste and then pour into the soup to thicken. Stir until incorporated.
• Add Kale and yogurt. Stir in the kale and yogurt (if using). Simmer for another 5 minutes until the kale is wilted and tender.
• Finish with Lemon Juice. Stir in the lemon juice to brighten the flavors. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.
• Serve. Ladle the stew into bowls and garnish with fresh cilantro or parsley, if desired. Serve warm with crusty bread or a side of rice for a complete meal.

Notes

Review my tips for the best texture and any swaps that work with this dish above. If you try it, leave a comment and share how you liked it!

Nutrition

Calories: 342kcal