Sweet Potato Chicken Soup Recipe
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.
Servings 4 people
Calories 278kcal
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.
Video
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.
- 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.
Nutrition
Serving: 1/4 | Calories: 278kcal | Carbohydrates: 26g | Protein: 27g | Fat: 8g | Cholesterol: 62mg | Sodium: 1497mg | Potassium: 476mg | Fiber: 5g | Sugar: 11g