Chicken Bacon Sweet Potato Soup
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Chicken Bacon and Sweet Potato Soup

Servings: 6
Prep Time: 15 mins


  • 8 slices bacon
  • 1 1/2 - 2 pounds chicken breasts, sliced thinly
  • Salt & pepper
  • 2 Tbsp. olive oil
  • 2 cups thinly sliced leek, from 2 large leeks
  • 2 large shallots, sliced thinly
  • 2 cups sliced carrot, from 2 large carrots
  • 1 cup sliced celery, from 2 large stalks
  • 6 cups unsalted chicken stock
  • 5 thyme sprigs
  • 12 ounces sweet potatoes, cut in chunks (about 2 cups)
  • 2 cups coarsely chopped kale


  • Cook bacon in a large Dutch oven on stovetop over medium-high heat, until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Set bacon aside.
  • Heavily salt and pepper the chicken. Add chicken to bacon drippings in pan; cook 6 minutes, browning on all sides.
  • Transfer chicken to the bacon, reserving any drippings in pan.
  • Add leek, carrot, and celery to drippings in pan; sauté 5 minutes. Stir in 1 cup stock, scraping pan to loosen browned bits. Add to leek mixture, the bacon and chicken mixture, remaining 5 cups stock, salt, pepper, and thyme sprigs to slow cooker. Cover and cook on LOW for 2 hours on stovetop.
  • The last hour, add sweet potatoes; cover and cook on LOW for 1 more hour or until potatoes are tender.
  • Discard thyme sprigs. Cut chicken into bite-size pieces (optional); add kale, stirring until spinach wilts.
  • Serve with fresh Parmesan cheese!
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