Description
This creamy sweet potato chicken soup is a hearty, filling, and easy-to-make meal perfect for a chilly day. It features tender chicken, sweet potatoes, and flavorful vegetables in a rich broth.
Ingredients
Scale
- 1.25 pounds boneless, skinless chicken breasts
- 4 tablespoons olive oil
- 1 medium yellow onion, diced small
- 3 medium carrots, peeled and diced small
- 1 stalk celery, diced small
- 3 to 5 cloves garlic, minced
- 64 ounces reduced-sodium chicken stock
- 1.25–1.50 pounds sweet potatoes, peeled and diced
- 2 teaspoons dried oregano
- 2 teaspoons ground coriander
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 6 ounces diced portobello mushrooms, optional
- 4–5 cups fresh spinach
- ½ cup half-and-half
- ⅛–¼ teaspoon cayenne pepper, optional
Instructions
- Cook the Chicken: Put chicken breasts in a medium pot, cover them with water, and add some salt. Let it boil for 10-15 minutes until the chicken is cooked.
- Shred the Chicken: Take the chicken out of the pot and let it cool for a few minutes. Then, use two forks to shred it into bite-sized pieces.
- Cook the Veggies: Heat 4 tablespoons of olive oil in a big Dutch oven. Add the onion, carrots, and celery, and cook for 7 minutes. Then, stir in the garlic for one more minute.
- Simmer Everything: Pour in 64 ounces of chicken stock, the diced sweet potatoes, 2 tsp oregano, 2 tsp coriander, 1 tbsp salt, and 1 tsp pepper. Let it all bubble for 12-15 minutes.
- Add the Chicken: About halfway through simmering, add the 6 ounces of mushrooms (if you’re using them) and all your shredded chicken to the pot.
- Finish and Serve: Turn the heat off. Stir in 4-5 cups of spinach until it wilts. Then, stir in ½ cup of half-and-half and a little cayenne pepper if you like. Taste it and serve it up hot!
Notes
- Using a rotisserie chicken from the store is a great time-saver!
- Start with a little less salt and spice, and then add more at the end if you think it needs it.
- If your soup tastes a bit flat, it probably just needs a little more salt.
- You can leave out the half-and-half if you want a lighter soup. It’s still delicious!
- Keep your leftovers in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal