This hearty, healthy, and comforting Sweet Potato Chicken Soup is made in less than 30 minutes. It’s perfect for any meal of the day! It’s also Whole30, gluten-free, and paleo-friendly.
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.
Want another delicious soup recipe? Try my Carrot Leek Soup, Ground Beef Butternut Squash Kale Soup, Chicken Noodle Soup and 20-Minute Butternut Squash Soup.
While this can be served as a main dish, I like to serve it as a side dish as well alongside this Italian Sausage Stuffed Butternut Squash or any of these 15 Super Easy Low-carb Dinner Recipes.
It is such a versatile soup! Even better, since it’s Whole30, gluten and dairy free and paleo-friendly, it’s perfect for not just your family, but guests as well.
Ingredients
Ingredients
- Olive oil — I use olive oil but you can also use another oil such as avocado oil.
- Mirepoix — The onions, celery, and carrots make up the base flavours of the soup. It make not seem like a lot, but it adds a delicious layer of flavour.
- 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 flavors.
- Chicken breasts — I recommend using free-range organic boneless chicken breasts. 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 optional but I think it adds a nice brightness to the soup.
How to Make Sweet Potato Chicken Soup
Poach the Chicken
- 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 minutes or until chicken breasts are cooked through. they should be very tender.
Sauté the Vegetables
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- 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 Everything Else and Simmer
- 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.
Add the Chicken
- 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.
How to Store And Reheat
- 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.
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Want more soup recipes? Try these 30 Healthy Soup Recipes!
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Sweet Potato Chicken Soup Recipe
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.
Tips
- 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.
- Do not overcook the chicken or it’ll become rubbery.
- To store: Put leftover soup into an airtight glass container and keep them in the refrigerator for up to 5 days.
- To reheat: Rewarm soup in the microwave or on the stovetop.
- To freeze: Freeze cooked soup in a freezer-safe bag or container once cooled. Freeze for up to 3 months.
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Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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Nancy Hoge says
Could this recipe be done in a slo cooker using fresh chicken breasts?
Olivia says
Yes, it will work fine 😉
Nancy says
Thanks so much.