Chicken Sweet Potato Soup is a hearty soup perfect for fall or winter dinners. It is a twist on the classic chicken soup which warms you from inside. Make it in under 45 minutes using simple ingredients.
Here are some more soup recipes that you may like – Butternut Squash Sweet Potato Soup, Pumpkin Apple Soup, Homemade Cream of Mushroom Soup, Thai Pumpkin Noodle Soup, Chicken Clear Soup, and Tomato Basil Soup.
About This Recipe
Chicken Sweet Potato Soup is a twist on classic chicken soup with the addition of sweet potatoes, mushrooms, and fresh spinach.
This thick and creamy soup has a subtle sweetness from sweet potatoes and carrots that make it absolutely delicious. It tastes like “fall in a bowl”!
It is a perfect comfort meal that can be either served for weekday lunch or dinner on its own or with refreshing salad or homemade bread on the side. It is easy to make, hearty, naturally gluten-free, and will keep you warm from inside out on a cold fall or winter night.
The best part is that this soup recipe is super customizable! If you do not prefer to add any particular ingredient, just skip it or add your favorite veggies or protein to it. You can also add couscous, noodles, pasta, drained chickpeas, orzo, farro, etc to the soup to make it more filling and hearty.
Health Benefits Of Sweet Potatoes
Sweet potatoes surely taste delicious, but along with taste they also have many health benefits,
- Sweet potatoes are said to be rich in carotenoids, which might reduce the risk of certain types of cancer.
- They also helps in controlling blood sugar. Try to include them in your diet if you are diabetic.
- Sweet potato lowers down bad cholesterol, which can help avoid any heart problems as well.
- Regular intake can also give you good skin and healthy vision.
- They also strengthens the immune system.
- They are rich in fibre, and thus keep your full for longer. A great ingredient to include in your weight loss diet.
- Sweet potatoes are excellent for fighting colds as well.
Chicken – I prefer using boneless and skinless chicken breasts to make this soup. You can use thighs for a richer soup.
If you have some leftover cooked chicken or rotisserie chicken, then shred and use it in place of raw chicken to save time.
Oil – Light olive oil is my preferred choice for this soup!
Veggies – I used onions, carrots, celery, sweet potatoes, mushrooms, and spinach. You can choose to skip the veggies you don’t like and add the ones that you do.
You can replace spinach with kale.
Heavy Cream – It makes the soup creamy and richer. You can choose to skip it to make the soup healthy.
Stock – Use low sodium chicken stock to make the soup. It adds a lot of flavors.
Others – You will also need garlic, dried oregano, salt, turmeric powder, freshly ground black pepper, cayenne pepper, and lime juice.
How To Make Chicken Sweet Potato Soup
Poach The Chicken
To a medium saucepan, add 1 pound (500 g) chicken breasts and cover with about 2 inches of water. Add 2 teaspoon salt and bring the water to boil over medium-high heat.
Boil for 10 to 15 minutes, or until the chicken is poached and cooked through.
Tip – Don’t overcook your chicken otherwise it will become chewy. Cooking time will vary on how thick the chicken breasts are and how rapidly the water is boiling.
Remove the cooked chicken breast using a tong onto a chopping board and let it rest for 5-10 minutes. Shred the chicken using two forks and set it aside.
Tip – You can use the poaching water by replacing some of the stock with it.
Make The Soup
While the chicken is poaching, heat 4 tablespoon light olive oil in a large dutch oven or a stockpot over medium-high heat.
Once the oil is hot, add ½ cup chopped onions, 2 cups cubed carrots, 1 stalk of celery (chopped), 1 pound (500 g) sweet potatoes (peeled and cubed), and 2 teaspoon minced garlic and saute the vegetables for 5-7 minutes, stirring intermittently.
Now add 2 teaspoon dried oregano, ¼ teaspoon cayenne pepper, salt to taste, and 1 teaspoon freshly ground black pepper, and mix well.
Add 8 cups (64 fl oz) of chicken stock and stir well.
Reduce the heat to low. Cover the pot with a lid and cook for 10 to 12 minutes.
Add 7 oz mushrooms (sliced) and the shredded chicken. Cover and cook for another 8-10 minutes until the sweet potatoes are fork-tender.
Turn off the heat, add 2-3 cups of chopped spinach and stir for about 1 minute, or until wilted.
Stir in ½ cup of heavy cream and 1 tablespoon lime juice and serve hot.
Frequently Asked Questions
Making this soup in a crockpot is even easier. You just have to add in all the ingredients in the crockpot except heavy cream. Cover and cook on high for 3 to 4 hours, or low for 6-8 hours. Shred the chicken, add in the heavy cream and cook on low for an hour. Serve hot.
Pro Tips By Neha
Chicken stock has added salt so be careful while adding any extra salt to the soup.
The same goes with the seasonings as well. Firstly add in half of the oregano, black pepper, cayenne pepper, and then increase the quantity according to your taste preference.
Make the soup spicier by adding 1-2 tablespoons of canned chipotle peppers in adobo or some red pepper flakes.
If using kale in place of spinach, then add it along with sweet potatoes and not later as they take longer to cook.
Add some pasta, couscous, noodles, chickpeas, orzo, brown rice, quinoa, or farro to the soup to make it more filling.
This chicken and sweet potato soup will last for 4 to 5 days in the refrigerator. Store it in a clean and dry air-tight container.
It is also freezer-friendly! You can store it in the freezer for about 4 months. Reheat it in a pan over the stovetop or microwave until nice and warm and serve it again.
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Chicken Sweet Potato Soup Recipe
To Poach The Chicken
- 1 pound boneless skinless chicken breast (500 g)
- 2 teaspoons salt
To Make The Soup
- 4 tablespoons light olive oil
- ½ cup chopped onions
- 2 cups peeled and cubed carrots
- 1 stalk celery (chopped)
- 1 pound sweet potatoes (peeled and cubed)
- 2 teaspoons minced garlic
- 2 teaspoons dried oregano
- ¼ teaspoon cayenne pepper
- salt to taste
- 1 teaspoon Turmeric powder
- 1 teaspoon freshly ground black pepper
- 64 ounces chicken stock (8 cups)
- 7 ounces mushrooms (200 g, sliced)
- 2-3 cups chopped spinach
- ½ cup heavy cream
- 1 tablespoon lime juice
Poach The Chicken
- To a medium saucepan, add chicken breasts and cover with about 2 inches of water. Add salt and bring the water to boil over medium-high heat.
- Boil for 10 to 15 minutes, or until the chicken is poached and cooked through.
- Don’t overcook your chicken, otherwise, it will become chewy. Cooking time will vary on how thick the chicken breasts are and how rapidly the water is boiling.
- Remove the cooked chicken breast using a tong onto a chopping board and let it rest for 5-10 minutes. Shred the chicken using two forks and set it aside.
- You can use the poaching water by replacing some of the stock with it.
Make The Soup
- While the chicken is poaching, heat light olive oil in a large dutch oven or a stockpot over medium-high heat.
- Once the oil is hot, add onions, carrots, celery, sweet potatoes, and garlic and saute the vegetables for 5-7 minutes, stirring intermittently.
- Now add dried oregano, cayenne pepper, salt, and black pepper, and mix well.
- Add chicken stock and stir well.
- Reduce the heat to low. Cover the pot with a lid and cook for 10 to 12 minutes.
- Add mushrooms and shredded chicken. Cover and cook for another 8-10 minutes until the sweet potatoes are fork-tender.
- Turn off the heat, add spinach and stir for about 1 minute, or until wilted.
- Stir in heavy cream and lime juice and serve hot.