Name: Chicken Sweet Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Americaine
Ingredients: 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

Description

Chicken Sweet Potato Soup with hearty sweet potatoes and tender chicken, a comforting and easy recipe perfect for a cozy night in.

Ingredients

Scale

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

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Instructions

‘Step 1: Prepare the baseHeat 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 chickenAdd 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 herbsPour 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 potatoesAdd 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 adjustmentsRemove 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: ServeLadle 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.
‘

Notes

Fresh ingredients will always yield the best flavor results.

Nutrition

Serving Size: 1.5 cups
Calories: 285
Sugar: 7g
Sodium: 650mg
Fat: 9g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 29g
Cholesterol: 73mg