This Sweet Potato Chicken Soup is one of those cozy bowls that feels like a warm hug on a busy day. Tender chunks of chicken and sweet, comforting sweet potatoes mingle with savory broth and gentle seasonings, making every spoonful rich, soothing, and deeply satisfying. It’s easy to make, full of good-for-you ingredients, and perfect for lunch, dinner, or when you just need something nourishing and delicious in the bowl.
I love quick and easy meals for a busy weeknight. Like my Spinach Sweet Potato Soup, this sweet potato chicken soup comes together quickly on the stovetop effortlessly. Thanks to the sweet potatoes and chicken, this soup is light but super satisfying, so you’ll feel full for hours.
- Olive oil — I use olive oil, but you can also use another, such as avocado oil.
- Mirepoix — The onions, celery, and carrots make up the base flavors of the soup. It may not seem like a lot, but it adds a delicious layer of flavor.
- Cloves Garlic — Use fresh garlic when possible.
- Chicken broth — Use a good-quality low-sodium chicken broth if possible. This ensures your broth isn’t too salty.
- Sweet potatoes — Make sure to peel the sweet potatoes before dicing them.
- Seasoning — I use dried oregano, onion powder, ground coriander, salt, and pepper for this sweet potato chicken soup. You can also use a bit of turmeric and paprika if you have them on hand to add more flavor.
- Chicken breasts — For this recipe I used chicken breasts but you can also use skinless chicken thighs.
- Garnish — I garnish my soup with freshly chopped parsley and fresh thyme, and a pinch of cayenne pepper. It’s optiona,l but I think it adds a nice brightness to the soup.
- In a medium pan, add the chicken breasts, cover with about 2 inches of water, salt the water to taste, and bring to a boil over medium-high heat.
- Boil for about 15 minutes or until chicken breasts are cooked through. They should be very tender.
- In a large pot, heat olive oil over high heat.
- When the oil is hot, turn the heat down to medium.
- Add onion, celery, and carrot. Sauté for 5-7 minutes or until the onions are soft and translucent.
- Add garlic and cook the veggie mixture for 30 seconds.
- Add chicken broth, sweet potato, oregano, onion powder, coriander, salt, and pepper. Mix all together.
- Bring to a boil and simmer partially covered for 10-15 minutes or until the sweet potato is soft.
- Halfway through simmering the soup, add the shredded chicken to the pot. Taste and add any extra seasonings, if necessary. If you prefer, add a pinch of cayenne pepper.
- Garnish with fresh chopped parsley before serving. This is optional, but if you prefer, you can squeeze a little bit of lime juice on top of the soup before serving.
Recipe Tips
- Make sure the vegetables are all diced finely enough so you get a spoonful of everything.
- When you poach the chicken, make sure you are not blasting it on high heat as it’ll make the chicken tough. Careful not to overcook the chicken as well as it’ll become rubbery.
- To save yourself time, you can use a pre-cooked rotisserie chicken and simply shred the chicken to add to the soup.
- It may be tempting to add more seasoning at the beginning. Hold off closer to the end to season to taste if needed. This way you don’t end up with an overpowering soup. It is much easier to add more salt than to remove it.
- You can make this soup even more filling by adding some noodles or rice to the soup.
- Want to make this thick and creamy? You can add the simmered sweet potatoes and some liquid to a blender and blend it until smooth. Add it back into the pot and it’ll make the soup creamier and thicker.
- This soup stores wonderfully and makes for a great meal prep! Simply allow the soup to cool and store it in an airtight container in the fridge for 4 to 5 days.
- Reheat the soup on the stovetop or in the microwave (covered with a damp paper towel or lid) until warmed through.
- You can freeze it in a freezer-safe container or in a freezer-safe bag. I like to put it in a freezer Ziploc, so I can press out the air, and lay it flat so it doesn’t take up a bunch of space. When ready to enjoy, thaw overnight in the fridge and reheat on the stove or microwave! This soup should last for at least 3 months in the freezer.
More Sweet Potato Recipes To Try
Sweet Potato Chicken Soup Recipe
This Sweet Potato Chicken Soup is one of those cozy bowls that feels like a warm hug on a busy day. Tender chunks of chicken and sweet, comforting sweet potatoes mingle with savory broth and gentle seasonings, making every spoonful rich, soothing, and deeply satisfying. It’s easy to make, full of good-for-you ingredients, and perfect for lunch, dinner, or when you just need something nourishing and delicious in the bowl.
Video
Ingredients
- 2 tablespoon olive oil
- 1 cup white or yellow onions diced
- 1 cup celery chopped
- 2 cups carrot diced
- 3 garlic clove minced
- 5 cups chicken broth
- 3 cups sweet potato diced
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- 1 teaspoon ground coriander
- Kosher salt and fresh ground black pepper
- 1 lb free range organic boneless chicken breasts
- Fresh parsley chopped for garnishing
- pinch of cayenne pepper optional
Instructions
- In a medium pan, add the chicken breasts, cover with about 2 inches of water, salt the water to taste and bring to boil over medium-high heat. Boil for about 15 mins or until chicken is cooked through.
- While chicken in poaching, start sautéing the veggies. In a large pot, heat olive oil over high heat. When the oil is hot, turn the heat down to medium.
- Add onion, celery and carrot. Sauté for 5-7 minutes or until the onions are soft and translucent. Don’t forget to stir occasionally.
- Add garlic and cook for 30 seconds.
- Add chicken broth, sweet potato, oregano, onion powder, coriander, salt and pepper. Mix all together.
- Bring to a boil and simmer partially covered for 10-15 minutes or until the sweet potato is soft.
- Halfway through boiling the sweet potatoes, add in the shedded chicken to rewarm a bit. Taste and add any extra seasonings, if necessary. If you prefer, add a pinch of cayenne pepper.
- Garnish with fresh chopped parsley before serving.
Notes
- For a short cut, you can use pre-cooked shredded rotisserie chicken in place of the chicken breasts.
- Dice everything uniformly to ensure even cooking and that you’ll get a bite of everything with each spoonful.
Nutrition
Serving: 1/4, Calories: 278kcal, Carbohydrates: 26g, Protein: 27g, Fat: 8g, Cholesterol: 62mg, Sodium: 1497mg, Potassium: 476mg, Fiber: 5g, Sugar: 11g
Nutrition information is automatically calculated, so should only be used as an approximation.
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Could this recipe be done in a slo cooker using fresh chicken breasts?
Yes, it will work fine 😉
Thanks so much.
Very good!
Amazing!
I’m so happy I did not have regular potatoes so I could look up a sweet potato chicken soup recipe and find this one! It was so hearty and delicious. Perfect for a January cold evening. The coriander is not to be skipped or substituted! It brought it to life!! Thank you for the recipe! I’ve already shared it with a few friends!
So happy you found it and loved it! 😊 It really is perfect for a cold January night and you’re so right about the coriander, it makes all the difference. Thank you so much for sharing it with your friends too! 💛