Chicken sweet potato and kale soup

Another Sunday funday of chopping veggies to make this yummy soup. And I was able to put my CSA kale and sweet potato to good use (and an onion and some garlic too)!

Mise en place

The original recipe called for 2 chicken breasts (about 26 ounces), which I did, but then decided to just add one back to the soup. I shredded the other one to use later in the week…and then the little light bulb went off above my head. This could be a great way to cook extra chicken in the future!

Chicken sweet potato and kale soup
Serves: 6
Adapted from Skinnytaste.com

Ingredients
1 bone-in chicken breast
Salt and pepper
1 Tablespoon olive oil
1 large onion, chopped
1 carrot, peeled and chopped
4 cloves garlic, minced

Adding in the kale

1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon ground cumin
6 cups reduced-sodium chicken broth
1 fresh jalapeno, sliced in half lengthwise (discard ribs and seeds)
1 large sweet potato, peeled and diced into 1-inch cubes
1 bunch kale, chopped

Directions
1. Season the chicken with salt and pepper and set aside while you prep the vegetables.

Homemade soup!

2. Heat the oil in a large Dutch oven over medium-high heat. Add the chicken breast to the pot, skin side down and cook for 5-7 minutes until the skin is brown and releases from the bottom. Remove from pot and set aside.

3. Add the onions, celery, and garlic and cook for 3-5 minutes until softened. Stir in the oregano, thyme, and cumin, and cook for another 2-3 minutes. Add the chicken broth, chicken (skin side up), and jalapeno. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes. Add the sweet potato and kale, then cover and cook until the sweet potatoes are tender and the chicken is cooked, about 25-30 minutes.

4. Remove the chicken, then remove the skin and bones and shred. Return the chicken to the pot and stir to combine. Discard the jalapeno, then serve and enjoy!