Creamy Sweet Potato Chicken Soup

Name: Creamy Sweet Potato Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 cups
Ingredients: 1.25 pounds boneless skinless chicken breasts*; 4 tablespoons olive oil; 1 medium yellow; 3 medium carrots; 1 stalk celery; 3 to 5 cloves garlic; 64 ounces reduced sodium chicken stock; 1.25-1.50 pounds sweet potatoes; 2 teaspoons dried oregano**; 2 teaspoons ground coriander**; 1 tablespoon kosher salt**; 1 teaspoon freshly ground black pepper**; 6 ounces diced portobello mushrooms; 4-5 cups fresh spinach; ½ cup half-and-half; 1/8-1/4 teaspoon cayenne pepper

User Reviews

4.6

381 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
12 cups
Calories
267 kcal
Course
Lunch
Cuisine
International

Creamy Sweet Potato Chicken Soup

Jade Rice

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Creamy Sweet Potato Chicken Soup - An EASY comfort food chicken soup recipe with sweet potatoes and more to keep you full and satisfied for hours!! Ready in 30 minutes with a flexible ingredients list based on what you have on hand!!

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Ingredients

Servings

1.25 pounds boneless skinless chicken breasts*
4 tablespoons olive oil
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
64 ounces reduced sodium chicken stock 8 cups
1.25-1.50 pounds sweet potatoes peeled and diced into 1-inch pieces
2 teaspoons dried oregano** or to taste (See Notes)
2 teaspoons ground coriander** or to taste
1 tablespoon kosher salt** or to taste
1 teaspoon freshly ground black pepper** or to taste
6 ounces diced portobello mushrooms optional
4-5 cups fresh spinach 4-5 heaping handfuls
½ cup half-and-half heavy cream may be substituted; or the dairy can be omitted all-together
1/8-1/4 teaspoon cayenne pepper optional and to taste

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Instructions

Being by poaching chicken. To a medium kettle, add the chicken breasts, cover with about 2 inches of water, salt the water to taste (about 1 or 2 teaspoons kosher salt), bring to boil over medium-high heat, and allow the chicken to boil for about 10 t0 15 minutes, or until poached and cooked through. Tips - Don't overcook your chicken once it's done. Cooking time will vary on how thick the chicken breast(s) are, how rapidly your water is boiling, etc. While chicken in poaching, start sautéing the vegetables in step 3 so that you are multi-tasking and saving time. You can also use store bought shredded rotisserie chicken or leftover chicken if you have it on hand.
When the chicken is done, remove it from the water, and allow it to rest for 5-10 minutes on a cutting board before shredding it with two forks. I save the poaching water and add this into my stockpot in step 5 although it's optional.
To a large Dutch oven or stockpot, add the olive oil, onion, carrots, celery, and saute the vegetables over medium-high heat for about 7 minutes, or until they're beginning to tenderize; stir intermittently.
Add the garlic and cook for 1 minute, or until fragrant; stir nearly continuously.
Add the chicken stock (it will bubble up vigorously and steam when it makes contact with your hot pan so use caution), sweet potatoes, oregano, coriander, salt** (See Notes about staring with half the quantity of the spices and seasonings), pepper, and allow mixture to boil for about 12 to 15 minutes, or until sweet potatoes are fork tender and done. If you poached chicken rather than using rotisserie or leftover, I add the poaching water now to the Dutch oven for extra flavor. If you like a super thick soup/stew, then don't add it; it's probably only about 1.5 cups liquid but add it optionally and to taste.
Halfway through boiling the sweet potatoes, add the optional mushrooms if you're using them, and add in the shedded chicken so that it can rewarm a bit.
Turn off the heat, add the spinach, and stir for about 1 minute, or until wilted.
If you're adding dairy, add it now. As stated in the blog post, the broth is great without the addition of the half-and-half or cream, so add it to taste, if you desire.
Taste the broth and if it tastes at all flat, boring, or dull, and you're not afraid of cayenne pepper, I like to add a generous pinch. I don't think it makes the soup spicy, rather it enhances and marries flavors together, but if you're very heat-sensitive you should probably omit it and add a bit more freshly grond black pepper. Tip - Additionally, I always recommend adding a pinch more, or a teaspoon+ more, of kosher salt if the broth tastes lackluster; always go light with the salt at first and increase after you're sure it needs a bit more.
Soup will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat leftovers very gently in the microwave or on the stove.

Notes

* 3 to 4 cups shredded rotisserie or leftover chicken may be substituted. If you're not poaching your own chicken, begin with step 2.
** I recommend adding half the amount of all the spices, salt, and pepper to begin with since everyone's palette varies. However, at the end, you'll likely end up adding the recommended/full amount and possibly then some but start slowly since you can always add more later but can't un-do.

Nutrition Information

Show Details

Serving 1 Calories 267kcal (13%) Carbohydrates 29g (10%) Protein 22g (44%) Fat 8g (12%) Saturated Fat 2g (10%) Polyunsaturated Fat 5g Cholesterol 44mg (15%) Sodium 796mg (33%) Fiber 6g (24%) Sugar 10g (20%)

Nutrition Facts

Serving: 12cups

Amount Per Serving

Calories 267 kcal

% Daily Value*

Serving	1
Calories	267kcal	13%
Carbohydrates	29g	10%
Protein	22g	44%
Fat	8g	12%
Saturated Fat	2g	10%
Polyunsaturated Fat	5g	29%
Cholesterol	44mg	15%
Sodium	796mg	33%
Fiber	6g	24%
Sugar	10g	20%