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Ingredients
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- 2 tbsp Pompeian Robust Extra-Virgin Olive Oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 celery sticks, diced
- 1 lb chicken breasts, cubed (2 large pieces)
- 2 large sweet potatoes, peeled and cubed
- Salt and black pepper, to taste
- 8 cups chicken broth
- 6 cups water
- 1 tsp smoked paprika
- 1 tbsp herbs de Provence
- 1 medium bundle kale, washed and chopped
Instructions
- Peel and cube the sweet potatoes.
- Sauté the diced onion, carrots, and celery in olive oil until tender.
- Combine chicken broth and water in a pot and bring to a gentle simmer.
- Brown the cubed chicken in the same pan, season, then add to the broth.
- Stir in the sweet potatoes, smoked paprika, and herbs. Simmer until sweet potatoes are tender.
- Prepare kale by washing and chopping, then add to the pot just before serving.
- Serve garnished with black pepper and olive oil.
Notes
Uniformly cut sweet potatoes for even cooking.
Adjust seasoning to personal taste during cooking.
Allow the soup to rest for a few minutes after cooking to meld flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 3g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 60mg