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overhead view of sweet potato chicken soup in a white Dutch oven pot
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3.30 from 304 votes

Sweet Potato Chicken Soup Recipe

This chicken sweet potato soup is the bowl I reach for when I want something warm without a long ingredient list. Tender shredded chicken and soft sweet potatoes simmer together in a broth seasoned with oregano, coriander, and onion powder, so every spoonful tastes rich even though it's made with pantry staples. It comes together on the stovetop in about 25 minutes, no blender, no cream, no canned soup shortcuts.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Side Dish, Soup
Cuisine: American
Keyword: Chicken Breast, Chicken soup, sweet potato, Sweet Potato Chicken Soup, Sweet Potato Soup
Servings: 4 people
Author: Olivia Ribas

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
US Customary - Metric

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. 
    A black pot with two raw chicken breasts in water sits on a white marble surface, ready for boiling the perfect base for Sweet Potato Chicken Soup.
  • 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.
    A white pot on marble holds chopped carrots, celery, and onions being cooked for Sweet Potato Chicken Soup, with a wooden spoon resting on the rim.
  • 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.
    A large white pot on a marble surface filled with small diced orange vegetables, likely sweet potatoes, submerged in water—perfect for starting a hearty Sweet Potato Chicken Soup.
  • 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.
    A white pot filled with Sweet Potato Chicken Soup, containing shredded chicken, diced carrots, tender sweet potatoes, and celery in a clear broth, sits on a marble surface.
  • Garnish with fresh chopped parsley before serving.
    overhead view of sweet potato chicken soup in a dutch oven pot

Video

Notes

To store: You can tightly wrap the soup, once cooled, and store it in the fridge for up to 3 days.
To reheat: Reheat in the oven until warmed through. You can also reheat it in the microwave.
To freeze: Tightly wrap and 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