Spicy {Or Not} Chicken and Sweet Potato Soup
User Reviews
4.8
Spicy {Or Not} Chicken and Sweet Potato Soup
Description
Spicy {Or Not} Chicken and Sweet Potato Soup begins by sautéing onions, red bell pepper, celery, and garlic in butter until softened. Then chicken broth, diced tomatoes, sweet potatoes, herbs including marjoram and basil, bay leaves, salt, pepper, and raw chicken pieces are added and simmered until the potatoes are tender and the chicken is cooked through. Alternatively, cooked shredded chicken can be added near the end to heat through.
The soup has a rich base from the chicken broth complemented by the sweetness of the potatoes and tomatoes. The spices and herbs create a layered flavor profile with a mild heat from the optional red pepper flakes, which can be increased or left out depending on preference.
This soup can be served as a filling and warming entrée, suitable for cooler weather or when a nourishing, spicy meal is desired. It pairs well with crusty bread or a light salad.
Adjust the red pepper flakes to taste for desired spiciness. Adding the cooked chicken at the end shortens cooking time and helps maintain tenderness.
Ingredients
- 1 tablespoon butter
- 1 red onion finely diced
- 1 red bell pepper diced
- 3 celery ribs diced
- 6 cloves garlic minced
- 7-8 cups chicken broth low-sodium
- 1 ½ pounds chicken cut into 1/2-inch pieces (or use about 3-4 cups of shredded, cooked chicken)
- 2 sweet potato peeled and diced into 1/2- inch pieces
- 1 (14-ounce) (14-ounce) can diced tomatoes undrained
- ¼ teaspoon red pepper flakes
- 1 teaspoon marjoram dried
- ½ teaspoon basil dried
- 3 bay leaf
- 2 teaspoons salt
- 1 teaspoon black pepper
Instructions
- In a large pot (4 or 5 quarts), melt butter over medium heat and add onions.
- Cook, stirring often, about 5-6 minutes, until softened.
- Add bell pepper, celery, and garlic. Cook 5-6 more minutes, stirring occasionally, until the vegetables are tender.
- Add remaining ingredients (don't add the cooked chicken, if using, you'll add it near the end), stir well, and bring to a low boil, reduce heat, and simmer, uncovered, for about 40-45 minutes, until the potatoes are tender and chicken is cooked through. If using cooked chicken, stir it in at this point and let it heat through.
- Discard bay leaves and serve.
Notes
- Increase red pepper flakes for more heat or omit for a milder flavor suitable for children.
- Use cooked shredded chicken added near the end to reduce cooking time and preserve tenderness.
- The soup can be prepared ahead and reheated gently to maintain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6-8 servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 307kcal | 15% |
| Carbohydrates | 33g | 11% |
| Protein | 19g | 38% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 46mg | 15% |
| Sodium | 1078mg | 45% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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