Set a Dutch oven over medium heat and add the bacon to the pan.
When the bacon is browned and crisp, add the diced onion, diced garlic, diced celery, diced carrot, kale, sweet potato, and nutmeg.
Saute for about 10 minutes, stirring a few times, until the onion is softened.
Pour in the stock and simmer, uncovered, for 10 minutes or until the carrot and sweet potato are tender.
While the soup simmers, tear the chicken into bite-sized pieces, discarding the skin and bones.