Creamy Sweet Potato Chicken Soup
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.
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