I’m so happy to share my Sweet Potato Chicken Soup recipe with you! This is a cozy, comforting soup made with tender chicken, soft sweet potatoes, and a savory broth that tastes warm and soothing. Every spoonful feels filling without being heavy. It’s quick to make, simple to follow, and perfect for busy days when you want something homemade and comforting.
Level: Easy
Total Time: about 25 minutes
Prep Time: about 10 minutes
Cook Time: about 15 minutes
Yield: 4 servings
Course: Dinner
Cuisine: American
I still remember the first time I made this soup at home. I loved how fast it came together and how good it smelled while it cooked. It felt like the kind of meal that instantly makes the day feel calmer.
This soup is simple but full of flavor. Juicy chicken, sweet potatoes, and soft vegetables cook in a gentle broth with easy seasonings. It is warm, satisfying, and great for lunch, dinner, or meal prep during the week.
How to Make Sweet Potato Chicken Soup
This soup brings together simple ingredients with cozy flavors that feel comforting and familiar. Here’s how it all comes together:
• Chicken cooked until tender and easy to shred
• Onion, celery, and carrots cooked until soft
• Garlic added for extra flavor
• Sweet potatoes simmered until perfectly soft
• Seasonings mixed in for a warm, savory taste
• Fresh herbs added at the end for brightness
It’s a one pot soup that cooks quickly and is easy to clean up.
Ingredients
• 2 tablespoons olive oil
• 1 cup onion, diced
• 1 cup celery, chopped
• 2 cups carrots, diced
• 3 garlic cloves, minced
• 5 cups chicken broth
• 3 cups sweet potatoes, peeled and diced
• 1 teaspoon dried oregano
• 1 teaspoon onion powder
• 1 teaspoon ground coriander
• Salt and black pepper, to taste
• 1 pound boneless, skinless chicken breasts
• Fresh parsley, chopped, for garnish
• Pinch of cayenne pepper (optional)
Directions
- Cook the Chicken:
- Place the chicken breasts in a medium pot and cover with water by about 2 inches.
- Add a little salt and bring to a boil over medium high heat.
- Cook for about 15 minutes, until the chicken is fully cooked and tender.
- Remove the chicken and shred it into bite sized pieces.
- Start the Soup Base:
- Heat olive oil in a large pot over medium heat.
- Add the onion, celery, and carrots.
- Cook for about 5 to 7 minutes, stirring often, until the vegetables are soft.
- Add the Garlic:
- Stir in the garlic and cook for about 30 seconds, until it smells fragrant.
- Build the Soup:
- Pour in the chicken broth.
- Add the sweet potatoes, oregano, onion powder, coriander, salt, and pepper.
- Stir everything together well.
- Simmer:
- Bring the soup to a gentle boil.
- Lower the heat and simmer partially covered for about 10 to 15 minutes, until the sweet potatoes are soft.
- Add the Chicken:
- Stir the shredded chicken into the pot halfway through simmering.
- Taste and adjust seasoning if needed. Add cayenne pepper if you like a little heat.
- Finish and Serve:
- Remove from heat and garnish with fresh parsley.
- Serve warm.
Process Details
• Poaching the Chicken: Cooking the chicken gently in water keeps it tender and easy to shred.
• Soft Vegetables: Cooking the onion, celery, and carrots first builds a flavorful base.
• Sweet Potato Texture: Simmering until soft makes the soup comforting and filling.
• Seasoning Balance: Adding spices slowly helps keep the flavor warm and not overpowering.
• Final Taste Check: Tasting at the end lets you adjust salt and spice just the way you like.
Tips for Success
• Cut the vegetables into similar sized pieces so they cook evenly.
• Do not boil the chicken too hard, gentle cooking keeps it juicy.
• Use rotisserie chicken if you want to save time.
• Add extra broth if you prefer a thinner soup.
• Taste near the end before adding more salt or spice.
Serving Ideas
• Cozy Bowl: Serve on its own for a simple and filling meal.
• With Bread: Pair with warm crusty bread for dipping.
• Fresh Finish: Add a squeeze of lime juice on top for brightness.
• Light Meal: Serve with a small green salad on the side.
Storage & Freezing
• Refrigerator: Let the soup cool and store in an airtight container for about 4 to 5 days.
• Freezer: Freeze in freezer safe containers or bags for up to about 3 months.
• Reheating: Warm on the stove or in the microwave, stirring well. Add a splash of broth if it thickens.
• Texture Note: The soup may thicken slightly after chilling, which is normal.
Nutrition Info (Approximate per Serving)
• Calories: ~280
• Protein: ~28g
• Carbohydrates: ~24g
• Fat: ~9g
• Fiber: ~4g
• Sodium: ~800mg
• Sugar: ~6g
My Sweet Potato Chicken Soup is warm, comforting, and easy to make with simple ingredients. The tender chicken, soft sweet potatoes, and savory broth come together in a way that feels filling and soothing.
I hope you enjoy making this soup as much as I do. It’s a great recipe to keep on hand for busy days, cozy nights, and easy leftovers you will actually look forward to eating.
