Chicken Sweet Potato Soup

Picture this: a steaming bowl of hearty Chicken Sweet Potato Soup with tender chunks of chicken, velvety sweet potatoes, and aromatic herbs blending into a comforting broth that warms you from the inside out. This soul-satisfying Chicken Sweet Potato Soup is the perfect balance of nourishing ingredients and cozy flavors that make it an ideal meal for chilly evenings or when you need a boost of wholesome goodness. The natural sweetness of the sweet potatoes perfectly complements the savory chicken, creating a dish that’s both nutritious and deliciously comforting. You’ll learn how to create this simple yet impressive soup that’s sure to become a family favorite in your regular meal rotation.

Why You’ll Love This Recipe

This Chicken Sweet Potato Soup stands out from ordinary chicken soups for several compelling reasons. First, the combination of lean protein from the chicken and complex carbohydrates from sweet potatoes creates a perfectly balanced meal in a bowl. The texture contrast between the tender chicken pieces, the silky-smooth sweet potatoes, and the light broth creates an exciting eating experience with every spoonful.

The beautiful orange hue from the sweet potatoes makes this soup visually appealing, while the aroma of herbs and simmering chicken will fill your kitchen with an irresistible scent. Unlike many soups that require hours of simmering, this sweet potato chicken soup comes together in about 45 minutes, making it perfect for weeknight dinners.

Health-conscious cooks will appreciate that this soup is naturally gluten-free and packed with vitamins, minerals, and antioxidants from the sweet potatoes. It’s also incredibly versatile—easy to customize with additional vegetables or spices depending on your preference. Whether you’re cooking for a family dinner, meal prepping for the week, or nurturing someone back to health, this soup delivers both comfort and nutrition in equal measure.

Ingredients

For this nourishing Chicken Sweet Potato Soup, you’ll need:

• 1½ pounds (680g) boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
• 2 large sweet potatoes (about 1½ pounds/680g), peeled and diced into ½-inch cubes
• 1 large onion (about 8oz/225g), finely diced
• 3 cloves garlic, minced
• 2 medium carrots (about 6oz/170g), sliced into rounds
• 2 celery stalks (about 4oz/115g), diced
• 6 cups (1.4L) chicken broth (low-sodium preferred)
• 2 tablespoons olive oil
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
• 1 bay leaf
• 1 teaspoon paprika
• ½ teaspoon dried oregano
• Salt and freshly ground black pepper to taste
• 2 tablespoons fresh parsley, chopped (for garnish)
• Optional: 1 cup (240ml) coconut milk for a creamier texture

The sweet potatoes are the star of this soup, providing natural sweetness and a velvety texture. Choose sweet potatoes with a deep orange flesh for maximum flavor and nutritional value. For the chicken, thighs will provide more flavor, while breasts offer a leaner option.

Pro Tips

Choose the right sweet potatoes: Look for firm, unblemished sweet potatoes with a deep orange color. These indicate optimal flavor and nutritional content. The deeper the orange color, the more beta-carotene they contain. Medium-sized sweet potatoes tend to have the best texture for soup—not too starchy and not too watery.

Layer your flavors: For maximum depth of flavor in your Chicken Sweet Potato Soup, build your base properly. Start by sautéing the onions, carrots, and celery until they’re softened but not browned. This creates a flavor foundation called “mirepoix” that professional chefs use as the base for many soups. Then add the garlic just for 30 seconds before adding liquids—this prevents the garlic from burning while still releasing its aromatic oils.

Control the cooking time: Sweet potatoes cook relatively quickly and can become too soft if overcooked. Add them to the soup after the chicken has been cooking for about 10 minutes. This timing ensures that both the sweet potatoes and chicken reach perfect tenderness simultaneously. Test the sweet potatoes occasionally with a fork—they should be tender but still hold their shape for the ideal texture contrast in your soup.

Instructions

Step 1: Prepare the base
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onions, carrots, and celery, and sauté for 5-6 minutes until the vegetables begin to soften. Add the minced garlic and cook for another 30 seconds until fragrant, stirring constantly to prevent burning.

Step 2: Season and add chicken
Add the chicken pieces to the pot and season with salt, pepper, paprika, and oregano. Cook for about 3-4 minutes, stirring occasionally, until the chicken begins to turn opaque on the outside (it doesn’t need to be fully cooked at this stage). This step helps seal in the chicken’s moisture and develops a deeper flavor for your Chicken Sweet Potato Soup.

Step 3: Add liquids and herbs
Pour in the chicken broth, then add the bay leaf and thyme. Bring the mixture to a gentle boil, then reduce the heat to maintain a simmer. Cover partially with a lid and cook for about 10 minutes to begin tenderizing the chicken and melding the flavors.

Step 4: Add sweet potatoes
Add the diced sweet potatoes to the simmering soup. Return to a simmer, then cook for an additional 15-20 minutes, or until both the sweet potatoes and chicken are completely tender. The sweet potatoes should be easily pierced with a fork but still hold their shape.

Step 5: Final adjustments
Remove the bay leaf. If you prefer a creamier soup, stir in the optional coconut milk and allow it to heat through for about 2 minutes. Taste and adjust the seasoning with additional salt and pepper as needed. If the soup is too thick, add a little more chicken broth; if too thin, let it simmer uncovered for a few more minutes.

Step 6: Serve
Ladle the hot Chicken Sweet Potato Soup into bowls and garnish with freshly chopped parsley. For an extra touch of flavor, you can add a small drizzle of olive oil or a sprinkle of paprika on top just before serving.

Variations

Spicy Southwestern Version: Transform your Chicken Sweet Potato Soup into a southwestern delight by adding 1 diced jalapeño (seeds removed) with the other vegetables, and stirring in 1 teaspoon of ground cumin and ½ teaspoon of chili powder with the other spices. Add 1 can (15oz/425g) of black beans (drained and rinsed) and 1 cup of corn kernels during the last 5 minutes of cooking. Serve with a squeeze of lime juice and top with diced avocado and fresh cilantro instead of parsley.

Creamy Curry Sweet Potato Chicken Soup: For an international twist, add 2 tablespoons of curry powder when cooking the vegetables. Use full-fat coconut milk instead of the optional amount listed, and stir in 2 tablespoons of peanut butter for richness. The combination of sweet potatoes and curry creates a deliciously warming soup with complex flavors. Finish with a handful of baby spinach during the last minute of cooking and garnish with chopped fresh cilantro.

Vegetarian/Vegan Option: Skip the chicken and use vegetable broth instead of chicken broth. Add 1 can (15oz/425g) of chickpeas for protein and increase the vegetables by adding 2 cups of chopped kale or spinach during the last few minutes of cooking. The sweet potato soup base remains delicious and hearty even without the chicken component.

Storage and Serving

This Chicken Sweet Potato Soup stores exceptionally well, making it perfect for meal prep. Refrigerate cooled soup in airtight containers for up to 4 days. The flavors actually deepen overnight, making it even more delicious the next day. For longer storage, freeze portions in freezer-safe containers or heavy-duty freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating.

To reheat, warm gently on the stovetop over medium-low heat until hot, stirring occasionally. Add a splash of broth if needed to restore the original consistency, as the sweet potatoes may absorb liquid during storage.

For serving, pair this nourishing soup with crusty whole grain bread or a side salad for a complete meal. For an elegant dinner presentation, serve in hollowed-out roasted small sweet potatoes as natural bowls. A dollop of Greek yogurt on top adds a pleasant tangy contrast to the soup’s natural sweetness. For a heartier meal, serve over a small portion of cooked brown rice or quinoa, transforming the soup into an even more substantial dinner option.

FAQs

Can I use pre-cooked rotisserie chicken in this soup?
Yes! Using rotisserie chicken is a great time-saver. Simply shred or dice about 3 cups of the meat and add it to the soup after the sweet potatoes have cooked for about 10 minutes. This gives the chicken enough time to warm through and absorb the flavors of the soup.

Can I make this Chicken Sweet Potato Soup in a slow cooker?
Absolutely. Sauté the onions, carrots, celery, and garlic first, then transfer to a slow cooker along with the remaining ingredients except the coconut milk and parsley. Cook on low for 6-7 hours or high for 3-4 hours. Add coconut milk during the last 30 minutes if using.

My soup is too thick. How can I adjust it?
Sweet potatoes naturally release starch that thickens soup. Simply add more chicken broth, ¼ cup at a time, until you reach your desired consistency. Adjust seasonings as needed after thinning.

Can I substitute regular potatoes for sweet potatoes?
While you can use regular potatoes, you’ll lose the distinctive sweetness and nutritional benefits of sweet potatoes that make this chicken sweet potato soup special. If substituting, consider adding a touch of honey or maple syrup to replicate some of the missing sweetness.

Is this soup freezer-friendly?
Yes, this soup freezes beautifully for up to 3 months. Cool completely before freezing in portion-sized containers. Thaw overnight in the refrigerator before gently reheating on the stovetop.

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