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Creamy Sweet Potato Chicken Soup
4.6 from 381 votes

Creamy Sweet Potato Chicken Soup

Creamy Sweet Potato Chicken Soup blends poached chicken breast with sautéed aromatics, sweet potato chunks, spinach, and a spiced chicken stock base finished with half-and-half for a smooth texture. Seasoned with oregano, coriander, and optional cayenne, this hearty soup offers comforting warmth and balanced flavor.

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

Ingredients

  • 1.25 pounds chicken breast boneless, skinless
  • 4 tablespoons olive oil
  • 1 yellow onion white, or sweet Vidalia onion, diced small, medium
  • 3 carrot peeled and diced small, medium
  • 1 celery diced small, stalk
  • 3 to 5 cloves garlic finely pressed or minced
  • 64 ounces chicken stock 8 cups, reduced sodium
  • 1.25-1.50 pounds sweet potato peeled and diced into 1-inch pieces
  • 2 teaspoons oregano or to taste (See Notes, dried
  • 2 teaspoons ground coriander or to taste
  • 1 tablespoon kosher salt or to taste
  • 1 teaspoon black pepper or to taste, freshly ground
  • 6 ounces portobello mushroom optional, diced
  • 4-5 cups spinach 4-5 heaping handfuls, fresh
  • 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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Add the garlic and cook for 1 minute, or until fragrant; stir nearly continuously.
  5. 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.
  6. 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.
  7. Turn off the heat, add the spinach, and stir for about 1 minute, or until wilted.
  8. 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.
  9. 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.
  10. 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

  • Use 3 to 4 cups of shredded rotisserie or leftover chicken as a convenient substitution for poached chicken.
  • Start with half the suggested amounts of all spices, salt, and pepper, then adjust to taste at the end of cooking.

Nutrition Information

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%)

Nutrition Facts

Serving: 12 cups

Amount Per Serving

Calories 267

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.