This creamy and hearty sweet potato chicken soup combines tender poached chicken, sweet potatoes, and earthy vegetables for a comforting meal. With added spinach and a touch of cream, this soup is both nourishing and flavorful. It’s perfect for a cozy night and can be easily adjusted for personal taste preferences. The soup also freezes well, making it ideal for meal prep.
The idea for Creamy Sweet Potato Chicken Soup was born on a chilly autumn evening. As the leaves turned golden and the air became crisp, I craved something warm and hearty, yet light enough not to feel too heavy. I remembered my grandmother’s chicken soup, a classic comfort food from childhood, and wanted to recreate that familiar sense of warmth but with a modern twist.
One of my favorite fall ingredients is the sweet potato—its natural sweetness and vibrant orange hue make it perfect for comforting meals. I knew it would pair beautifully with tender, poached chicken, earthy vegetables, and fresh spinach. The creamy element came almost as an afterthought, but it added just the right amount of richness to the broth without being overwhelming.
While experimenting, I found that sautéing the vegetables until just tender gave the soup a depth of flavor, and adding the spinach right at the end allowed it to retain its vibrant color. The option to add mushrooms or cayenne pepper came from my love for adaptability in recipes; you can customize this dish based on what’s in your pantry or your mood that day.
The result was a nourishing, creamy, yet light soup that not only warms the body but also the soul—a perfect dish for cozy evenings at home, served with a slice of crusty bread. This recipe has now become a staple in my home, and each time I make it, I’m reminded of the simple joys that come from blending old family traditions with new, creative flavors.
Ingredients in Chicken and Sweet Potato Soup
This soup is made with simple, wholesome ingredients that combine to create a comforting and nutritious meal:
- Chicken: Boneless, skinless chicken breasts provide lean protein, but rotisserie chicken or leftover chicken works just as well for convenience.
- Sweet Potatoes: Their natural sweetness and creaminess balance out the savory flavors and add a rich texture.
- Carrots, Onion, Celery: These vegetables form the flavor base of the soup, adding both depth and nutrients.
- Garlic: Enhances the aroma and flavor, giving the soup a delicious warmth.
- Spinach: Adds a burst of freshness and color, as well as additional nutrients.
- Chicken Stock: Low-sodium chicken stock is the liquid base that brings all the ingredients together.
- Spices: Dried oregano, coriander, salt, and pepper add a flavorful touch, with optional cayenne pepper for a bit of heat.
- Cream (Optional): Half-and-half or heavy cream can be added for extra creaminess, but it’s optional depending on your preference.
How To Make Chicken Soup with Sweet Potatoes
- Poach the Chicken: Start by poaching the chicken breasts in salted water until cooked through. Let them rest, then shred them with forks. You can save the poaching water to enhance the flavor of the soup later.
- Sauté the Vegetables: In a large Dutch oven, heat olive oil and sauté the diced onion, carrots, and celery until softened. Add garlic and cook for another minute until fragrant.
- Add Stock and Sweet Potatoes: Pour in the chicken stock, followed by the sweet potatoes, oregano, coriander, salt, and pepper. Bring the mixture to a boil, cooking until the sweet potatoes are tender.
- Combine Chicken and Vegetables: Stir in the shredded chicken and, if using, mushrooms. Let everything simmer together until the flavors meld.
- Finish with Spinach and Cream: Once the soup is done, turn off the heat, stir in the fresh spinach, and let it wilt. If desired, add cream or half-and-half for a silky, rich texture.
- Taste and Adjust Seasoning: Taste the soup and adjust the seasoning. If you want more depth, add cayenne pepper for a bit of spice, or more salt and pepper.
Chicken Prep Shortcut
If you’re short on time or want to simplify the recipe, you can use pre-cooked shredded chicken. Rotisserie chicken or leftover chicken are perfect for this. Just skip the poaching step and add the shredded chicken when the sweet potatoes are halfway done cooking. It’s an excellent method to save time while still keeping the flavor intact.
Is It Necessary to Add Cream?
No, the cream is optional in this soup. The broth on its own is flavorful and hearty thanks to the chicken stock, sweet potatoes, and vegetables. If you prefer a lighter soup, you can leave the cream out entirely. However, if you want a richer, creamier texture, feel free to add half-and-half or heavy cream. The choice is yours based on your preference!
Storing or Freezing Creamy Chicken Soup
This soup stores well and can be made ahead of time:
- Refrigeration: Store the soup in an airtight container in the fridge for up to 5 days. Reheat it slowly in the microwave or on the stovetop.
- Freezing: The soup can be frozen for up to 4 months. If you plan to freeze it, it’s best to avoid adding the cream until after reheating, as dairy can sometimes separate during freezing. Once reheated, stir in the cream if desired.
Tips for the Best Sweet Potato Chicken Soup
- Don’t Overcook the Chicken: Whether poaching or using pre-cooked chicken, be careful not to overcook it. Once it’s shredded and reheated in the soup, it can easily become dry if overcooked.
- Adjust Seasonings Gradually: Start with less salt and spices and add more as needed. You can always add seasoning later, but you can’t take it out!
- Use Fresh Ingredients: Fresh spinach and sweet potatoes really enhance the flavor and texture of the soup. While canned or frozen ingredients can be substituted, fresh is always better when possible.
- Customize the Ingredients: Feel free to add or substitute vegetables based on your preference. Mushrooms are optional but add a lovely earthy flavor. You can also swap the spinach for kale or another leafy green.
- Thicken to Your Liking: If you prefer a thicker soup, mash some of the sweet potatoes into the broth as it cooks. Alternatively, leave it as is for a lighter consistency.
Creamy Sweet Potato Chicken Soup
Ingredients
- 1.25 pounds boneless skinless chicken breasts*
- 4 tablespoons olive oil
- 1 medium yellow white, or sweet Vidalia onion, finely diced.
- 3 medium carrots peeled and diced small
- 1 stalk celery diced small
- 3 to 5 cloves garlic finely pressed or minced
- 64 ounces 8 cups reduced sodium chicken stock
- 1.25-1.50 pounds sweet potatoes peeled and diced into 1-inch pieces
- 2 teaspoons dried oregano** adjust to taste
- 2 teaspoons ground coriander** adjust to taste
- 1 tablespoon kosher salt** adjust to taste
- 1 teaspoon freshly ground black pepper** adjust 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 omitted
- 1/8-1/4 teaspoon cayenne pepper optional and to taste
Instructions
Poach the Chicken:
- In a medium pot, add the chicken breasts and cover with water (about 2 inches above the chicken). Salt the water (1-2 teaspoons kosher salt), bring to a boil over medium-high heat, and allow the chicken to cook for about 10-15 minutes, or until done. Once cooked, remove the chicken and let it rest for 5-10 minutes before shredding with two forks. Save the poaching water if desired to add more flavor to the soup later.
Sauté Vegetables:
- While the chicken is poaching, heat olive oil in a large Dutch oven or stockpot over medium-high heat. Add the diced onion, carrots, and celery, sautéing for about 7 minutes until the vegetables begin to soften. Stir occasionally.
Add Garlic:
- Add the garlic and sauté for 1 minute, or until it becomes aromatic.
Add Broth and Sweet Potatoes:
- Pour in the chicken stock carefully, as it will sizzle when it contacts the hot pan. Add the sweet potatoes, oregano, coriander, salt, and pepper. Bring the mixture to a boil, cooking for 12-15 minutes or until the sweet potatoes are tender.
Add Mushrooms and Chicken:
- If using mushrooms, add them halfway through cooking the sweet potatoes. Also, stir in the shredded chicken so it warms up in the soup.
Add Spinach and Dairy (optional):
- Remove from heat and mix in the spinach until it wilts. If using cream or half-and-half, add it at this point, adjusting to your preference.
Season and Adjust:
- Taste the soup. If it tastes flat, add cayenne pepper for depth, or more salt and pepper as needed. Adjust seasoning according to personal preference.
Serve:
- Serve immediately, or store in an airtight container. The soup can be refrigerated for up to 5 days or frozen for up to 4 months.
Notes
- You can substitute 3-4 cups of shredded rotisserie chicken or leftover chicken if you don’t want to poach the chicken yourself.
- Start with half the recommended amount of spices, salt, and pepper. Adjust to taste as everyone’s preference varies. You can always add additional seasoning later, but you can’t take it out once it’s in.
Nutrition Information (per serving):
- Calories: 267 kcal
- Carbohydrates: 29g
- Protein: 22g
- Fat: 8g
- Saturated Fat: 2g
- Cholesterol: 44mg
- Sodium: 796mg
- Fiber: 6g
- Sugar: 10g
Creamy Sweet Potato Chicken Soup is a comforting, nourishing dish that combines the sweetness of sweet potatoes with tender chicken and fresh vegetables. Its versatility allows you to adjust the ingredients and seasonings to your liking, whether you want a lighter broth or a rich, creamy texture. Perfect for meal prep, this soup can be stored or frozen, making it a convenient option for busy days. Whether you enjoy it with cream or without, it’s a satisfying meal that will warm both your body and soul, especially on a chilly evening.
