I made this chicken soup the other day and it was really good.  Ray had made this recipe the week prior.  I had carrots, sweet potatoes, kale and chicken stock, so I decided to make my version of that soup.  I like cooking when it is easy, when there aren’t a lot of steps, and when you can put something on the table in about 30 minutes.  If you have the time, I recommend Ray’s version.  But if you’re lazy and want it done fast, then my version is just as good (if not better).

I love me some homemade chicken soup during the winter months.  It feels so comforting and healthy at the same time.  Adding the parmesan cheese at the end adds a little extra something if you’re in the mood for a little something extra.

Homemade Chicken Soup
Author: 
Recipe type: Dinner, Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Delicious homemade chicken soup with sweet potatoes, kale and carrots
Ingredients
  • 2 pounds boneless, skinless chicken breasts, cubed
  • 3 tablespoons olive oil
  • 1½ teaspoons salt
  • 1½ teaspoons pepper
  • 2 small onions or 1 large onion, chopped
  • 1 teaspoon paprika
  • ½ teaspoon ground nutmeg
  • 1 bay leaf
  • 1 cup of carrots, peeled and sliced
  • 2 cups of sweet potatoes, peeled and cubed
  • 1 bunch of kale, chopped
  • 2 quarts (64 ounces) of chicken stock
  • Parmesan cheese, grated (optional)
Instructions
  1. Heat a large stock pot over medium-high head and add the olive oil.
  2. Add the chicken and the onions and chicken. Cook until the chicken is browned and the onions are translucent (about 5 minutes)
  3. Add salt, pepper, paprika, nutmeg, bay leaf, carrots, sweet potatoes, kale, chicken stock and bring to a boil.
  4. Reduce to a simmer, cover, and cook for 20-30 minutes.
  5. Serve with parmesean cheese (optional)