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+ servings

Sweet Potato Chicken Soup Recipe

This hearty, healthy, and comforting Sweet Potato Chicken Soup is made in less than 30 minutes. It’s also low-carb, gluten-free, and paleo-friendly.
Course Soup
Cuisine American
Keyword gluten-free, lunch, paleo, side dish, soup, Special Diet, whole30
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
Calories 226kcal


  • 1 tablespoon olive oil
  • ½ cup celery chopped
  • 1 cup red onions diced
  • 1 garlic clove minced
  • 2 cups sweet potato diced
  • 5 cups chicken broth
  • ½ cup crushed tomatoes
  • 2 cups cooked chicken shredded
  • ¼ cup peas (don't add peas if you are on Whole30 and paleo diet)
  • 1/8 teaspoon dried oregano
  • 1/8 teaspoon onion powder
  • Pinch of crushed red pepper
  • Kosher salt and fresh ground black pepper
  • Fresh parsley chopped for garnishing


  • In a large pot, heat olive oil over high heat. When the oil is hot, turn the heat down to medium.
  • Add onion and celery. 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 sweet potato, chicken broth, and crushed tomato.
  • Bring to a boil and simmer partially covered for 10-15 minutes or until the sweet potato is soft.
  • Add the rest of the ingredients (except the fresh parsley) and cook for 2 more minutes.
  • Taste and add any extra seasonings, if necessary.
  • Garnish with fresh chopped parsley before serving.


Serving: 1/4 | Calories: 226kcal | Carbohydrates: 17g | Protein: 28g | Fat: 5g | Monounsaturated Fat: 2g | Cholesterol: 75mg | Sodium: 414mg | Potassium: 352mg | Fiber: 3g | Sugar: 5g