Sweet Potato Chicken Soup

This Sweet Potato Chicken Soup is the perfect fall and winter meal, combining the sweetness of sweet potatoes with the protein of ground chicken, butter beans, and the earthy taste of kale. With just the right amount of warmth from the chili flakes and depth from the Parmigiano Reggiano, it’s cozy, chunky, and incredibly filling. Ideal for a quick weeknight dinner or as a meal-prep-friendly soup to enjoy all week!

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Servings:

Author: Teri-Ann Carty

Prep Time: 20

Cook Time: 30

Total Time: 50

Equipment

large pot, stovetop, chefs knife

Ingredients

2 tbsp olive oil
pinch chilli flakes
½ large onion diced
3 garlic cloves minced
1 stalk celery diced
2 small carrots diced
1 medium-large sweet potato cubed
1 pound ground chicken
1 tsp curry powder
1 tsp dried thyme
796 ml diced tomatoes 1 can
1 litre bone broth
398 ml butter beans 1 can, rinsed and drained
4 cups kale roughly torn
Parmigiano Reggiano
salt and cracked pepper to taste

US Customary - Metric

Instructions

Heat a large Dutch oven or heavy-bottomed pot over medium-high heat.
Add oil & chilli flakes.
Stir in onion, celery, carrot and garlic. Cover with a lid and cook for 5 minutes stirring often.
Add ground chicken and cook until no pink remains. Season with salt and pepper.
Add curry powder and dried thyme.
Stir in sweet potato and cover with a lid for 3 minutes.
Pour in tomatoes and bone broth. Bring to a boil for several minutes, reduce to a simmer and partially cover the pot with the lid. Cook until the sweet potato is tender. Approximately 20-25 minutes.
Add butter beans and kale stirring to combine.
Grate in parmigiano cheese, check for seasoning and serve.

Notes

If you have a parmigiano rind throw it into the soup! It adds the best flavour.

My favourite tomatoes!
My favourite Dutch oven!

Nutrition

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.