There is something special about a warm bowl of soup, right? It just feels like a hug from the inside. When I think of comfort food, my mind often drifts to classic Chicken Soup Recipes. They are dependable, nourishing, and always hit the spot. But what if we could take that classic comfort and give it a little twist?
Well, that’s exactly what we are doing today. This recipe is packed with creamy coconut milk, tender sweet potatoes, and earthy kale. It has a beautiful golden color thanks to a little turmeric. It is one of those Healthy Soup Recipes that doesn’t sacrifice an ounce of flavor. Let’s get cooking!
Jump To:
Why You’ll Love This Recipe
First off, the flavor is just incredible. The combination of ginger, garlic, and turmeric creates a warm and inviting base. The sweetness of the potatoes pairs so well with the savory chicken broth. It is a really balanced and satisfying meal.
It is also incredibly nourishing. We are talking lean protein from the chicken, vitamins from the kale and sweet potatoes, and healthy fats from the coconut milk. This is one of those Soup Recipes Healthy enough for a light dinner but hearty enough to keep you full.
Visually, this soup is a stunner. The vibrant orange from the sweet potatoes and turmeric against the deep green of the kale is just beautiful. It looks as good as it tastes, which always makes a meal feel a little more special. It’s a perfect example of how colorful Winter Soup Recipes can be.
And honestly, it’s just so comforting. Whether you are feeling a bit under the weather or just need a cozy meal on a chilly day, this soup delivers. It’s a wonderful addition to your collection of go to Chicken Soup Recipes.
Ingredients
- 2 tablespoons butter or olive oil
- 1 small onion, diced
- 3 stalks of celery, diced
- 3 cloves of garlic, minced
- 1 tablespoon fresh grated ginger
- 2 medium sweet potatoes (about 1 pound), cut into 1 inch cubes
- 2 pounds boneless, skinless chicken breast
- 5 cups chicken broth or bone broth
- 1 teaspoon fresh thyme, chopped
- ½ teaspoon coarse sea salt
- ¼ teaspoon black pepper
- 1 bay leaf
- 2 teaspoons ground turmeric
- 1 cup full fat coconut milk
- 1 head lacinato kale, de stemmed and roughly chopped
- 2 tablespoons lemon juice (about 1 lemon)
Step By Step Instructions
Step 1: Brown The Chicken
Start by melting your butter or heating your olive oil in a large, heavy bottomed pot over medium high heat. Once it’s nice and hot, add the chicken breasts. Cook them for about 3 to 5 minutes on each side until they get a lovely golden brown color. Then, take them out of the pot and set them aside for a bit.
Step 2: Sauté The Aromatics
Toss the diced onion and celery into that same pot. Let them cook for 5 to 7 minutes. You want them to soften up and get a little brown around the edges. When the onion looks translucent, add the minced garlic and grated ginger. Stir them around for just a minute until you can really smell them. That amazing aroma is the start of a great soup!
Step 3: Simmer The Soup
Now, return the browned chicken to the pot. Add in your cubed sweet potatoes too. Pour in the chicken broth and stir in the thyme, salt, pepper, bay leaf, and turmeric. Give everything a good mix. This is where all the flavors start to come together for one of the best Chicken Soup Recipes you’ll make.
Bring the soup to a simmer, then reduce the heat to medium low. Pop a lid on the pot and let it gently bubble away for 30 to 40 minutes. You’ll know it’s ready when a fork can easily pull the chicken apart. The whole kitchen will smell amazing.
Step 4: Shred The Chicken
Carefully remove the chicken from the pot. You can shred it easily using two forks. If you have a stand mixer, you can use the paddle attachment for a super quick shred. It’s a neat little trick! Once shredded, add all that tender chicken right back into the pot.
Step 5: Add The Finishing Touches
Stir in the coconut milk to make the soup rich and creamy. Then, add the chopped kale. It only needs to cook for 2 or 3 minutes to wilt down perfectly. You still want it to have a little bit of texture. This step transforms it into one of those truly comforting Winter Soup Recipes.
Finally, squeeze in the fresh lemon juice. This brightens up all the flavors. Give the soup a taste and add any extra salt or pepper if you think it needs it. Now you are ready to serve!
How To Store Leftovers
Storing leftovers is simple. First, let the soup cool down to room temperature. You don’t want to put a hot pot directly into the fridge. Once it’s cool, pour the soup into an airtight container. It will keep well in the refrigerator for up to 4 days. The flavors might even get better the next day!
For longer storage, you can freeze this soup. Ladle it into freezer safe containers or bags. Be sure to leave a little space at the top for expansion. It will last in the freezer for about 3 months. When you’re ready to eat it, just thaw it in the fridge overnight and reheat it gently on the stove.
Tips
Instant Pot Method
To make this in your Instant Pot, you’ll want to reduce the chicken broth by one cup. Use the ‘saute’ mode to brown the chicken and cook the veggies. Then, add the broth and seasonings, seal the lid, and cook on ‘manual’ for 15 minutes. After a quick or natural pressure release, switch back to ‘saute’ mode to stir in the coconut milk and kale.
Crockpot Instructions
For a slow cooker version, complete the first two steps of browning the chicken and sautéing the vegetables on the stove. Then, transfer everything to your Crockpot. Cook on high for 4 hours or on low for 6 to 8 hours. When the cooking time is up, finish the soup by shredding the chicken and stirring in the coconut milk and kale. It makes for one of the easiest Healthy Soup Recipes.
More Helpful Ideas
Don’t have lacinato kale? No problem. Regular curly kale or even spinach will work just fine. If you use spinach, add it at the very end as it wilts much faster. You can also swap the sweet potatoes for butternut squash or carrots if you prefer. Making Soup Recipes Healthy is all about flexibility.
If you like a little heat, feel free to add a pinch of red pepper flakes along with the other spices. It adds a nice, subtle warmth that is perfect for chilly evenings. This makes for one of the most adaptable Chicken Soup Recipes for your family’s tastes.
Conclusion
So there you have it. This recipe is more than just another entry in your list of Chicken Soup Recipes. It’s a vibrant, flavorful, and incredibly satisfying meal that you can feel good about eating. It’s proof that Healthy Soup Recipes can be the most delicious thing on the menu.
I hope you give this recipe a try and that it brings a little warmth and comfort to your table. It’s a wonderful dish to share with family and friends, or to just enjoy by yourself on a quiet evening. Happy cooking!
FAQ
Can I Make This Soup Dairy Free?
Yes, and it already is! This recipe uses either olive oil or butter, so simply choose olive oil to ensure it’s completely dairy free. The creaminess comes from full fat coconut milk, which is a wonderful dairy free alternative.
Can I Use Chicken Thighs Instead Of Breasts?
Absolutely! Boneless, skinless chicken thighs would be delicious in this soup. They have a bit more fat, which adds extra flavor and makes the meat very tender. The cooking time will be about the same.
What Can I Serve With This Soup?
This soup is a hearty meal on its own, but it pairs wonderfully with a side of crusty bread for dipping. A simple green salad with a light vinaigrette would also be a great accompaniment to round out the meal.
Is This Recipe Good For Meal Prep?
This is a fantastic recipe for meal prep. You can make a big batch on the weekend and enjoy it for lunch throughout the week. It reheats very well on the stove or in the microwave. It’s one of the best Winter Soup Recipes to have on hand.
Creamy Coconut Chicken and Sweet Potato Soup
This Creamy Coconut Chicken and Sweet Potato Soup is a vibrant, flavorful, and incredibly satisfying meal that combines tender chicken, sweet potatoes, earthy kale, and creamy coconut milk. It’s a comforting dish that’s both healthy and delicious, perfect for a cozy evening.
Requirements
Ingredients
Instructions
- Start by melting your butter or heating your olive oil in a large, heavy bottomed pot over medium high heat. Once it’s nice and hot, add the chicken breasts. Cook them for about 3 to 5 minutes on each side until they get a lovely golden brown color. Then, take them out of the pot and set them aside for a bit.
- Toss the diced onion and celery into that same pot. Let them cook for 5 to 7 minutes. You want them to soften up and get a little brown around the edges. When the onion looks translucent, add the minced garlic and grated ginger. Stir them around for just a minute until you can really smell them. That amazing aroma is the start of a great soup!
- Now, return the browned chicken to the pot. Add in your cubed sweet potatoes too. Pour in the chicken broth and stir in the thyme, salt, pepper, bay leaf, and turmeric. Give everything a good mix. This is where all the flavors start to come together for one of the best Chicken Soup Recipes you’ll make.
- Bring the soup to a simmer, then reduce the heat to medium low. Pop a lid on the pot and let it gently bubble away for 30 to 40 minutes. You’ll know it’s ready when a fork can easily pull the chicken apart. The whole kitchen will smell amazing.
- Carefully remove the chicken from the pot. You can shred it easily using two forks. If you have a stand mixer, you can use the paddle attachment for a super quick shred. It’s a neat little trick! Once shredded, add all that tender chicken right back into the pot.
- Stir in the coconut milk to make the soup rich and creamy. Then, add the chopped kale. It only needs to cook for 2 or 3 minutes to wilt down perfectly. You still want it to have a little bit of texture. This step transforms it into one of those truly comforting Winter Soup Recipes.
- Finally, squeeze in the fresh lemon juice. This brightens up all the flavors. Give the soup a taste and add any extra salt or pepper if you think it needs it. Now you are ready to serve!
Notes
Don’t have lacinato kale? No problem. Regular curly kale or even spinach will work just fine. If you use spinach, add it at the very end as it wilts much faster. You can also swap the sweet potatoes for butternut squash or carrots if you prefer. Making Soup Recipes Healthy is all about flexibility.
If you like a little heat, feel free to add a pinch of red pepper flakes along with the other spices. It adds a nice, subtle warmth that is perfect for chilly evenings. This makes for one of the most adaptable Chicken Soup Recipes for your family’s tastes.
For storing leftovers, pour the soup into an airtight container once cooled. It keeps well in the refrigerator for up to 4 days.
To make this in your Instant Pot, you’ll want to reduce the chicken broth by one cup. Use the ‘saute’ mode to brown the chicken and cook the veggies. Then, add the broth and seasonings, seal the lid, and cook on ‘manual’ for 15 minutes. After a quick or natural pressure release, switch back to ‘saute’ mode to stir in the coconut milk and kale.
Nutrition
Calories
Sugar
Fat
Carbs
