2 large sweet potatoes
1 medium onion, diced
2 medium carrots, diced
2 celery sticks, diced
2 large chicken breasts, cubed
Salt and black pepper
8 cups chicken broth
6 cups water
1 teaspoon smoked paprika
1 Tablespoon herbs de Provence
1 medium bundle kale
- Peel the sweet potatoes first, then use a sharp knife to cube the potatoes into bite sized pieces. Place into a bowl and set aside.
- Next, prepare the mirepoix. Preheat a large frying pan over medium heat and add a drizzle, about 1 Tablespoon, of Pompeian Robust Extra Virgin Olive Oil. Into the hot pan, add the diced onion, carrots and celery. Sauté the mixture for 4 to 5 minutes, until the onions are tender.
- Meanwhile, pour the water and broth into a large soup pot. Once the mirepoix is done, add it to the pot.
- Into the same pan, add more Pompeian Robust Extra Virgin Olive Oil if needed and add the cubed chicken breasts. Season the meat generously with salt and sauté for 6 to 7 minutes, until the meat is browned all over. It does not need to be cooked all the way through; it will finish cooking in the soup. Add the chicken into the pot once it’s nicely browned.
- To the soup, add the chopped sweet potatoes, smoked paprika, herbs de Provence and stir to combine. Season the soup with salt and black pepper to taste. Cover the pot with a lid and bring up to a simmer. Cook for 14 to 16 minutes, or until the potatoes are fork tender.
- While the soup is simmering, prepare the kale. Wash the kale thoroughly, then use a sharp knife to cut away the hard, fibrous stalks and discard them. Chop the kale into bite sized pieces. When the soup is almost done, add the kale and cook for 1 minute.
- Remove the soup from heat and serve with additional cracked black pepper on top and a drizzle of Pompeian Robust Extra Virgin Olive Oil. Serve with a side of rustic baguette, if desired.