Creamy Sweet Potato Chicken Soup Recipe
This Creamy Sweet Potato Chicken Soup combines tender poached chicken, nutrient-rich sweet potatoes, and fresh vegetables in a savory broth, accented with aromatic herbs and a touch of cream for a comforting and flavorful meal. Perfect for cooler days or when craving a hearty yet healthy soup, it can be easily customized with optional mushrooms and dairy or made dairy-free.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Chicken
- 1.25 pounds boneless skinless chicken breasts
Vegetables and Aromatics
- 1 medium yellow, white, or sweet Vidalia onion, diced small
- 3 medium carrots, peeled and diced small
- 1 stalk celery, diced small
- 3 to 5 cloves garlic, finely pressed or minced
- 1.25-1.50 pounds sweet potatoes, peeled and diced into 1-inch pieces
- 6 ounces diced portobello mushrooms (optional)
- 4-5 cups fresh spinach (4-5 heaping handfuls)
Liquids and Fats
- 4 tablespoons olive oil
- 64 ounces reduced sodium chicken stock (8 cups)
- ½ cup half-and-half (heavy cream may be substituted; or omit for dairy-free)
Spices and Seasonings
- 2 teaspoons dried oregano (or to taste)
- 2 teaspoons ground coriander (or to taste)
- 1 tablespoon kosher salt (or to taste)
- 1 teaspoon freshly ground black pepper (or to taste)
- 1/8-1/4 teaspoon cayenne pepper (optional and to taste)
Instructions
- Poach the Chicken: Place chicken breasts into a medium kettle and cover with about 2 inches of water, salting the water with 1-2 teaspoons kosher salt. Bring to a boil over medium-high heat and cook for 10 to 15 minutes until chicken is fully cooked and no longer pink inside. Avoid overcooking to keep chicken tender. While chicken poaches, you can begin preparing vegetables to save time.
- Shred the Chicken: Remove chicken from water and let rest on a cutting board for 5-10 minutes. Then shred the chicken using two forks. Optionally, reserve the poaching water to add flavor to the soup later.
- Sauté Vegetables: In a large Dutch oven or stockpot, heat olive oil over medium-high heat. Add diced onion, carrots, and celery, sautéing for about 7 minutes until they begin to soften, stirring occasionally.
- Add Garlic: Stir in minced garlic and cook for about 1 minute until fragrant, stirring nearly continuously to avoid burning.
- Add Broth and Simmer: Carefully pour in chicken stock (and poaching water if reserved), then add diced sweet potatoes, dried oregano, ground coriander, kosher salt, and freshly ground black pepper. Bring the mixture to a boil and simmer for 12 to 15 minutes until sweet potatoes are fork-tender.
- Add Mushrooms and Chicken: About halfway through the sweet potato cooking time, add the optional diced mushrooms and shredded chicken to the pot to rewarm and allow flavors to meld.
- Wilt Spinach: Turn off the heat. Stir in fresh spinach and cook for about 1 minute until wilted.
- Add Dairy and Season to Taste: Stir in half-and-half or cream if using. Taste the soup and adjust seasoning as desired, adding a pinch of cayenne pepper to enhance flavors or more salt and pepper if the soup tastes flat. Adjust gingerly since spices can’t be undone.
- Store and Reheat: Store leftovers airtight in the fridge for up to 5 days or freeze for up to 4 months. Reheat gently on the stove or microwave to prevent curdling or overcooking.
Notes
- You can substitute 3 to 4 cups of shredded rotisserie or leftover chicken for the poached chicken; if so, start from step 2.
- Begin seasoning with half the listed amounts of dried oregano, coriander, salt, and pepper to adjust to your taste preference.
- Adding poaching water to the soup is optional but adds extra flavor and liquid; if you want a thicker soup, omit it.
- For dairy-free option, omit the half-and-half or cream altogether.
- Cayenne pepper is optional and mostly used to enhance the flavor depth without adding significant heat; omit if sensitive to spice.
