Chicken, kale and sweet potato soup

By Bianca Osbourne
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  • 4 cups chicken stock
  • 2 chicken breast, shredded with a fork
  • 1 cup roasted sweet potato
  • ½ cup roasted onion
  • 4 leaves of dino kale, rib removed and ripped into bite sized pieces
  • 14 oz. can of diced tomatoes, drained
  • 2 tablespoons fresh thyme leaves
  • 1 teaspoon olive oil
  • Salt and pepper to taste


  1. Heat the oil in a large soup pot on medium heat. Add the onion and chicken and cook for 3 minutes, stirring. 
  2. Add the sweet potato and ripped kale and cook for 3 minutes. Add the tomatoes, stock and bring to a simmer. Taste and adjust seasoning.
  3. To serve divide into bowls and garnish with fresh thyme leaves.

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