Chicken Soup with Kale, Garlic, and Sweet Potatoes

You are unauthorized to view this page. Please login.

  • 1 whole chicken about 3 lbs., roasted and patted dry
  • 2 yellow onions 1 coarsely chopped, 1 diced
  • 3 cloves garlic (3 smashed, 3 minced)
  • 2 ribs celery (1 halved, 1 diced)
  • 2 carrots (1 halved, 1 diced)
  • 1 tsp dried thyme
  • 6 cups water
  • 1 tsp Kosher salt + more to finish
  • 2 slices bacon diced
  • ½ bunch kale lacinato (Tuscan), ribs removed, sliced thin
  • 1 sweet potato peeled and diced
  • ¼ tsp fresh nutmeg grated
  • 1 garden-ripe tomato diced
  • freshly ground black pepper


  • 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.

For Serving:

  • Stir about half of the chicken into the hot soup (reserving the rest for another use) and taste. Add more salt if necessary.
  • Divide the diced tomato among soup bowls, ladle soup over the tomatoes, top with black pepper and serve.
Delicious recipe courtesy of Stephanie Meyer of Fresh Tart.