Chicken Sweet Potato Soup Recipe
Chicken Sweet Potato Soup is a creamy and hearty soup perfect for fall or winter dinners. It is a twist on the classic chicken soup which warms you from the inside. Make it in under 50 minutes using simple ingredients.
Servings: 8 people
Ingredients
To Poach The Chicken
- 1 pound boneless skinless chicken breasts 500 g, rinsed
- 2 teaspoons salt
To Make The Soup
- 4 tablespoons light olive oil
- ½ cup chopped onions
- 2 cups peeled and cubed carrots ¼-inch cubes
- 1 stalk celery chopped
- 1 pound sweet potatoes 500 g, peeled and cubed, ¼-inch cubes
- 2 teaspoons minced garlic
- 2 teaspoons dried oregano
- ¼ teaspoon cayenne pepper
- 1 teaspoon Turmeric powder
- 1 teaspoon salt or to taste
- 1 teaspoon freshly ground black pepper
- 64 ounces chicken stock 8 cups
- 7 ounces button mushrooms 200 g, sliced
- 2 cups chopped spinach
- ½ cup unsweetened heavy cream
- 1 tablespoon freshly squeezed lime juice
Instructions
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 breasts using a tong onto a chopping board and let them 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, turmeric powder, 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, stir in the spinach and cook for about 1 minute, or until the spinach is wilted.
- Stir in heavy cream and lime juice. Check for salt and add more if needed. Serve hot.
Video
Notes
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.
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.
Chicken stock has added salt so be careful while adding any extra salt to the soup.
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.
Nutrition
Calories: 339kcal | Carbohydrates: 26g | Protein: 21g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 1043mg | Potassium: 927mg | Fiber: 4g | Sugar: 9g | Vitamin A: 14397IU | Vitamin C: 9mg | Calcium: 72mg | Iron: 2mg
