Chicken Soup

So I finally made a meal that didn't involve cabbage or brussel sprouts!  For the past week I have been on a cabbage kick (I think of brussel sprouts as mini-cabbage, so they count too).  I haven't even posted my red cabbage recipe since I had a feeling the blog was becoming to cabbage-centric!
Instead I am going to post about simple chicken soup, which has some unusual veggies in it.  I mean, not really unusual, but unusual in the sense that when you think of chicken soup, you don't think of: kale, sweet potatoes and mushrooms.

But it was good!  And it filled me up and is apparently full of good-for-you stuff.  What's your favorite chicken soup recipe?  Does it have any "unusual" ingredients?

Chicken Soup
Inspired by Chicken Soup Recipe in Clean Eating, Jan. 2012
Ingredients:
9-10 C chicken broth
2 sweet potatoes, peeled and chopped into bite size pieces
1 bunch (about 10 oz) kale, washed, stems removed and torn into pieces
8 oz thickly sliced white mushrooms
1 lb boneless, skinless chicken breast, cut crosswise into bite size pieces
1/4 tsp - 1/2 tsp garlic powder (depending how much you like garlic!)
1/4 tsp paprika
salt and pepper

Instructions:

In stockpot, bring chicken broth to boil and add potatoes and simmer until almost tender, about 7 minutes.  Add kale and mushrooms and simmer for about 5 more minutes.  Add chicken and spices and simmer until chicken is cooked through, about 5 minutes. 
Ladle into bowls and serve.   You can top with a little parmesan cheese if you would like!