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Chicken, Kale, and Sweet Potato Soup

Published in Recipes


  • 3 bacon slices, chopped
  • 1 cup finely chopped yellow onion
  • 1 garlic clove, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon sea salt
  • 1/4 teaspoon ground nutmeg
  • 5 cups chicken broth
  • 1 pound boneless, skinless chicken thighs
  • 4 cups thinly sliced lacinato kale leaves, center ribs removed
  • 2 cups diced, peeled sweet potato
  • 1 tablespoon freshly squeezed lemon juice
  • Freshly ground black pepper
  • Chimichurri for garnish


  1. Cook the chicken. In a Dutch oven or casserole with a tight-fitting lid, fry the bacon over medium-high heat until the fat is rendered and it's lightly browned, about 5 minutes. Add the onion, garlic, thyme, salt, and nutmeg and sauté, stirring occasionally, for 5 minutes. Pour in the broth and bring to a boil, then lower the heat to a simmer. Add the chicken tights, cover, and simmer for 15 minutes.
  2. Finish the soup. Stir in the kale and sweet potato and simmer, partially covered, for 10 minutes, or until the sweet potato is tender. Remove the chicken thighs and pull or cut them into bite-size pieces. Return the chicken to the pot. Stir in the lemon juice, then season with salt and pepper. Ladle the soup into four bowls. Add a spoonful of chimichurri (if using) and serve hot.

Source: The 30-minute Paleo Cookbook