This is probably one of my favorite soups. About a year ago, I discovered kale and how amazing it was. This is a hearty soup and I love making this when I have midterms or finals because I don't have to worry about lunch or dinner for a few days. And since it's the last week of the quarter... it calls for some easy, but filling meals.
The thing that I love about this is you don't have to use sweet potato. I've used potatoes in the past and I'm sure that it would taste just as amazing with quinoa, pasta, or wild rice. The farmers market just happened to have sweet potatoes.
Here's the recipe:
3-4 boneless skinless chicken breasts, diced
1 yellow onions, diced
3 cloves garlic, minced
2 ribs celery, diced
2 carrots, 1 diced
1 tsp. dried thyme
6-8 cups chicken stock (homemade or store bought)
2-3 slices bacon, diced
1 bunch kale, ribs removed, sliced thin
2 large sweet potato, peeled & diced (Or potato)
1/4 tsp. freshly grated nutmeg
1/4 tsp. cumin
1/4 tsp. paprika
1. Set the Dutch oven over medium heat and add the bacon to the pan.
2. When the bacon is browned and crisp, add chicken and brown. Add the diced onion, diced garlic, diced celery, diced carrot, kale, sweet potato, and nutmeg, cumin, paprika . Sauté for about 10 minutes, until the onion is softened.
3. Pour in the stock and simmer, uncovered, for 10 minutes or until the carrot and sweet potato are tender. Add salt and pepper to taste. Serve.