Chicken-Rice Soup with Sweet Potato and Kale

I’m a big fan of the one-pot chicken and rice soup. One of my go-to versions uses dried shiitake and bok choy for a chinese twist. This version has sweet potato chunks simmered in it, inspired by bon appetit’s feel-better chicken rice soup (circa 2018!), but with a few tweaks.

I always need something green in the mix, so kale goes in at the end (spinach and chard works too). I also like to add a few slices of avocado on top for extra healthy fats. Nourishing and balanced — cozy soup season we’re here!!

i used (for ~2-3 servings):

• 3 boneless, skinless chicken thighs
• ½ cup medium-grain white rice
• 2 slices ginger
• 2 cloves garlic, thinly sliced
• 1 medium sweet potato, cubed
• 5 stems of kale, de-ribbed and chopped
• 5 cups water
• 1 tsp soy sauce
• 1/2 large avocado
• salt
• lemon

to make:

• add chicken, rice, garlic, and ginger to a medium-sized pot and cover with water. bring to a boil, then lower heat and simmer for 10 minutes
• add cubed sweet potato and simmer for another 15 minutes until sweet potatoes are tender
• remove chicken thighs and shred using two forks. then add them back to the pot along with chopped kale
• simmer for another 5 minutes, then season with soy sauce and salt to taste
• plate into bowls, finishing with a squeeze of lemon juice and avocado slices

Chicken-rice soup with sweet potato and kale

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Servings 2

Ingredients

  

• 3 chicken thighs boneless, skinless
• ½ cup medium-grain white rice
• 2 slices ginger
• 2 cloves garlic thinly sliced
• 1 medium sweet potato cubed
• 5 stems of kale de-ribbed and chopped
• 5 cups water
• 1 tsp soy sauce
• 1/2 large avocado
• salt
• lemon

Instructions

 

• add chicken, rice, garlic, and ginger to a medium-sized pot and cover with water. bring to a boil, then lower heat and simmer for 10 minutes
• add cubed sweet potato and simmer for another 15 minutes until sweet potatoes are tender
• remove chicken thighs and shred using two forks. then add them back to the pot along with chopped kale
• simmer for another 5 minutes, then season with soy sauce and salt to taste
• plate into bowls, finishing with a squeeze of lemon juice and avocado slices