Chicken and Vegetable Soup

As the weather gets colder, there are few things more comforting than a warm bowl of chicken soup. The prep for this recipe is super easy. It all comes together in one pot, and you just have to give it time in a low temp oven to do its thing! 

One key here is to use a high-quality bone broth! We like Kettle & Fire, but you can also make your own or buy some from a local butcher. It's so much better than regular store-bought broth and it will make a huge difference in terms of flavor. 

This recipe serves about 4-6 people!


  • 4 bone-in, skin-on chicken thighs 
  • The Chiles 
  • The Savories 
  • 4 cups chicken bone broth 
  • 1 sweet potato, cubed
  • 1 yellow onion, sliced 
  • 5 cloves of garlic, peeled
  • 2 whole chipotles in adobo, with their adobo sauce 
  • 1 bunch of kale, stemmed and chopped 
  • salt
  • olive oil 
  • fresh herbs and limes for garnish 


  1. Preheat your oven to 375. 
  2. Salt your chicken thighs on both sides, and season them heavily with several tbsp each of The Chiles and The Savories. 
  3. In a dutch oven, heat some olive oil over medium-high heat. 
  4. Sear the chicken thighs for a few minutes on both sides, until they develop a slightly golden-brown crust. 
  5. Add your sweet potato, onion, garlic, chipotle chiles, and kale directly to the pot. Season with salt. 
  6. Add enough broth to cover the entire mixture by a couple of inches, add a bit of salt, and stir. 
  7. Put the top on the dutch oven, and place in the oven to cook for 2 hours. 
  8. After 2 hours, pull the chicken from the pot. Shred the chicken in a bowl, discarding the bones. 
  9. Put the shredded chicken back into the pot with the rest of the ingredients. Stir, taste, and add more salt if needed. 
  10. Ladle the soup into bowls, and top with fresh herbs (cilantro, mint, and parsley all work well here). 
  11. Finish with a squeeze of lime juice or a spritz of nice vinegar, and a dash of hot sauce. 
  12. Enjoy! 


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