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Bowl of homemade sweet potato chicken soup with tender chicken, sweet potatoes, carrots, white beans, leafy greens, and herbs in golden broth.

High Protein Sweet Potato Chicken Soup

Nesting Lane
High Protein Sweet Potato Chicken Soup is an easy, healthy fall dinner with 35 grams of protein. Perfect for meal prep and family dinners.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 6

Equipment

Large Dutch Oven
Cutting Board
Sharp Knife
Wooden Spoon
Can Opener

Ingredients
 

  • 1 tablespoon olive oil
  • 1½ pound boneless skinless chicken breasts cut into bite-size pieces
  • 1 medium yellow onion diced
  • 2 medium carrots peeled and sliced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 5 cups low-sodium chicken broth
  • 2 medium sweet potatoes peeled and cut into ½-inch cubes
  • 1 can (15-ounce) cannellini beans drained and rinsed
  • 2 cups chopped kale
  • 1 tablespoon fresh lemon juice
  • 2 tablespoon chopped fresh parsley

Instructions
 

  • Heat the olive oil in a large Dutch oven over medium heat.
  • Add the chicken. Cook for 5 to 6 minutes, stirring occasionally, until lightly browned.
  • Add the onion, carrots, and celery. Cook for 5 minutes, stirring occasionally.
  • Add the garlic, thyme, smoked paprika, oregano, salt, and black pepper. Cook for 30 seconds.
  • Add the chicken broth, sweet potatoes, and cannellini beans. Stir well.
  • Bring the soup to a boil. Reduce the heat to low. Cover and simmer for 18 to 20 minutes, until the sweet potatoes are tender and the chicken is cooked through.
  • Add the kale. Simmer for 3 to 4 minutes, until the kale wilts.
  • Add the lemon juice and parsley. Stir well.

Notes

Tips and Tricks

Cut Chicken Evenly - Keep the chicken pieces close in size so they finish cooking at the same time.
Remove Tough Kale Stems - Strip the leaves from thick stems before chopping for a softer texture.
Thicken the Broth - Mash a small spoonful of cannellini beans into the soup for a slightly thicker broth.
Add Broth as Needed - Sweet potatoes and beans can absorb liquid as the soup sits, so keep extra broth available for leftovers.

Storing and Reheating

Refrigerate - Store cooled soup in an airtight container in the refrigerator for up to 4 days.
Freeze - Freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator.
Reheat on Stovetop - Place a serving in a saucepan over medium-low heat until hot. Add a little broth if needed.
Reheat in Microwave - Place a serving in a microwave-safe bowl and heat in 1-minute intervals, stirring between each interval.

Nutrition

Calories: 355kcalCarbohydrates: 39gProtein: 35gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 73mgSodium: 460mgPotassium: 1354mgFiber: 8gSugar: 6gVitamin A: 15164IUVitamin C: 16mgCalcium: 135mgIron: 4mg
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