Chicken, Rice, Kale Soup with Sweet Potatoes

I have shared my love for chicken and rice before, truly, I love it so. I will take the combination of chicken and rice over chicken and any potato form, any day, any way. And this soup is the perfect combination of all things I love about chicken and rice. Flavorful, filling, and hit with some lemon juice to help brighten it up.

You simply start by adding a little olive oil to the pot. Add in some onion and garlic. Once that is all cooked up nice, you’ll add in your chicken thighs, rice, sweet potatoes and broth. Note on the broth, you can use chicken or vegetable, or you can actually also use water and it turns out just as fantastic. Let this come to a boil, and then simmer for about 20 minutes.

It should look a little something like this. Chicken is cooked, sweet potatoes are cooked, rice is tender and broth is tasty. You’ll remove the chicken, shred it, then add it back to the pot along with the chopped kale. Let that cook for another 5, and there you go. Make sure to be seasoning with salt and pepper along the way. And just because why not, go ahead and serve this with a little fresh parmesan, my kids sure like it. Pro move, I like to double this recipe using my largest dutch oven. Pro-pro move, always double soup recipes. 

I was lucky enough this last fall to travel to Arkansas with Think Rice and FeedFeed and learn about the U.S. sustainable practices for growing rice. As well on that trip I got to experience some different varieties of rice that I haven’t tried before, like this purple rice. I really appreciated all of the valuable information that the farmers shared with us, and now make it a priority to purchase U.S.-grown rice for my family.

Chicken, Rice, Kale Soup with Sweet Potatoes
Serves 4

INGREDIENTS
1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, thinly sliced
3/4 cup U.S.-grown long white rice, rinsed
2 small sweet potatoes, sliced about 1/4” thick
8 cups broth (chicken or vegetable, even water works)
1 ½ pounds skinless, boneless chicken thighs
1 bunch of kale, leaves removed and roughly chopped
1 lemon
2 teaspoons kosher salt, divided

STEPS
In a large dutch oven over medium heat, warm olive oil, then add finely chopped onions. Cook, stirring occasionally for about 3 minutes then add the garlic and continue cooking for about 5-6 minutes total. You want the onion and garlic to be translucent but not brown. 

Add in the rinsed rice, sliced sweet potatoes, 1 teaspoon kosher salt, broth and skinless boneless chicken thighs and bring to a boil. Reduce heat to a simmer and allow to cook uncovered for 20 minutes until the chicken and sweet potatoes are cooked through and the rice is tender. 

Remove the chicken from the pot, and once cool to handle, shred. Add the shredded chicken and the chopped kale back to the pot and allow to cook for about 5 minutes until the kale is a little more cooked down. 

Remove from the stove and add the remaining teaspoon of kosher salt, and squeeze in 1 whole lemon. Taste and adjust seasonings. I like to serve this with lots of freshly ground pepper. And possibly a good sprinkling of parmesan cheese.