Chicken Soup with Sweet 
Potatoes, Kale & Mushrooms

Our healthy take on chicken soup will have you feeling better in no time.

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Prep Time
15 min
Cook Time
15 min
30 min


  • 10 cups low-sodium 
chicken broth
  • 1 1/2 lb sweet potatoes, peeled, trimmed, halved lengthwise and 
cut into half-moons (TIP: Look for dark-fleshed varieties.)
  • 1 10-oz bunch Lacinato or Tuscan kale, tough stems removed and leaves coarsely torn
  • 8 oz cremini mushrooms, stems 
trimmed and caps thickly sliced
  • 1 lb boneless, skinless chicken breasts, thinly sliced crosswise
  • 1/2 tsp fresh ground black pepper, plus additional to taste
  • 1/2 cup grated Parmesan cheese


  1. In a medium stockpot, bring broth to a boil on medium-high. Add potatoes and simmer until almost tender, about 7 minutes. Add kale and mushrooms and simmer for 5 more minutes. Add chicken and pepper and simmer until chicken is cooked through, about 5 minutes. Top with cheese and ladle soup into serving bowls, dividing evenly. Sprinkle with additional pepper (if using).

Nutrition Information

  • Serving Size 2 cups
  • Calories 297
  • Carbohydrate Content 34 g
  • Cholesterol Content 50 mg
  • Fat Content 5 g
  • Fiber Content 5 g
  • Protein Content 31 g
  • Saturated Fat Content 2 g
  • Sodium Content 356 mg
  • Sugar Content 6 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g