Chicken Curry Soup with Sweet Potatoes and Kale

Chicken Curry Soup with Sweet Potatoes and Kale

3-4 cups chicken broth or stock                 
2 stalks celery, sliced
1 medium onion, chopped
1 large clove garlic, minced
1 bay leaf
1 teaspoon yellow curry powder
1/8 teaspoon cayenne pepper
couple of shakes of cinnamon
2 small to medium sweet potatoes, peeled and cut into 1” chunks
4-5 ounces chopped kale
1/2 (13.5 oz) can coconut milk (I use full fat)
salt and pepper to taste
1 pound boneless-skinless chicken thighs, cooked and cut into large chunks (see note)

Put 3 cups of broth in a small soup pot or Dutch oven; heat to boiling.  Add the celery, onion, garlic, bay leaf, curry powder, cayenne, and cinnamon.  Simmer vegetables for about 5 minutes. 
Add the sweet potatoes, bring to a simmer and cook about 5 more minutes. 
Add the chopped kale and simmer until the kale and sweet potatoes are tender, 5-10 minutes. 
Add coconut milk; season to taste with salt and pepper. 
Add the chopped chicken and heat to a simmer.
If you want a thinner soup, add the last cup of chicken broth.

Serves 3-4

Note: I cook my chicken in my small enameled cast iron Dutch oven. I don’t bother to trim off the fat. I simply spray the inside of my pot with a little cooking spray, then add the chicken, season with a little salt, and bake, covered 1 ½ to 2 hours in a 325°. I cool the chicken long enough till cool enough to handle, and then pick off any leftover fat and connective tissues. I do the same with whole chicken when I want to use the chicken in casseroles or salads.  The chicken has a richer flavor over stewed chicken.