This Chicken Sweet Potato Soup is an enticing blend of wholesome ingredients that not only warms your heart but also nourishes your body. It balances tender chicken, sweet potatoes, and vibrant vegetables, all simmered together in a savory broth that makes it a perfect meal for any day of the year. Whether you’re seeking comfort on a chilly evening or a nutritious dish to serve to your family, this soup offers both flavor and satisfaction in every spoonful.
Why We Love This Chicken Sweet Potato Soup Recipe
There are countless reasons to adore this Chicken Sweet Potato Soup. First, it’s incredibly simple to prepare, making it ideal for busy weekdays or when you want to impress guests without spending hours in the kitchen. The earthy sweetness of the sweet potatoes complements the savory elements, creating a delightful harmony of tastes. Adding to its appeal, you can easily customize the recipe with your preferred vegetables or spices. Not to mention, it’s a one-pot meal, which means less cleanup after cooking. Packed with protein, vitamins, and minerals, this soup is as healthy as it is delicious. You’re bound to fall in love with its rich flavor and comforting consistency.
Ingredients for Chicken Sweet Potato Soup Recipe
- 1 pound boneless skinless chicken breasts (500 g, rinsed)
- 2 teaspoons salt
- 4 tablespoons light olive oil
- ½ cup chopped onions
- 2 cups peeled and cubed carrots (¼-inch cubes)
- 1 stalk celery (chopped)
- 1 pound sweet potatoes (500 g, peeled and cubed, ¼-inch cubes)
- 2 teaspoons minced garlic
- 2 teaspoons dried oregano
- ¼ teaspoon cayenne pepper
- 1 teaspoon turmeric powder
- 1 teaspoon salt (or to taste)
- 1 teaspoon freshly ground black pepper
- 64 ounces chicken stock (8 cups)
- 7 ounces button mushrooms (200 g, sliced)
- 2 cups chopped spinach
- ½ cup unsweetened heavy cream
- 1 tablespoon freshly squeezed lime juice
How to Make Chicken Sweet Potato Soup Recipe Directions
- Poach the Chicken: Begin by poaching your rinsed chicken breasts. In a large pot, add water or chicken broth to cover the chicken. Bring the liquid to a gentle boil, then reduce the heat to a simmer. Cook for about 15 to 20 minutes until the chicken is no longer pink in the center. After cooking, remove the chicken from the pot and allow it to cool slightly before shredding.
- Sauté the Vegetables: In the same pot, heat the light olive oil over medium heat. Add the chopped onions, sautéing until they become translucent, about 5 minutes. Next, toss in the cubed carrots and chopped celery, cooking for another 5 minutes until they begin to soften.
- Add Spices and Sweet Potatoes: Stir in the minced garlic, dried oregano, cayenne pepper, turmeric powder, salt, and black pepper. Follow with the cubed sweet potatoes, ensuring they are coated in the aromatic spices.
- Incorporate the Stock: Pour in the chicken stock and bring everything to a boil. Once boiling, reduce the heat and let it simmer for about 15 to 20 minutes, or until the sweet potatoes are tender.
- Mix in Remaining Ingredients: Add the sliced mushrooms and chopped spinach to the pot. Continue to cook for an additional 5 minutes until the mushrooms are tender and the spinach wilts.
- Finish with Cream and Chicken: Stir in the heavy cream and the shredded chicken. Allow the soup to warm through for about 5 more minutes. Finally, add the freshly squeezed lime juice just before serving to enhance the flavors.
How to Serve Chicken Sweet Potato Soup Recipe
When you’re ready to serve your Chicken Sweet Potato Soup, it’s all about presentation. Ladle the soup into warm bowls, ensuring that each serving has a good mix of chicken, vegetables, and broth. You can sprinkle some more freshly ground black pepper or chopped fresh herbs on top for a pop of color and flavor. This soup pairs beautifully with a slice of crusty bread or a simple side salad, allowing you to enjoy a complete and satisfying meal. If you have some lime wedges, you can place one on the side of each bowl, as a zesty addition for your guests to squeeze over their soup.
Expert Tips: Chicken Sweet Potato Soup Recipe
To elevate your Chicken Sweet Potato Soup to new heights, consider the following expert tips:
- Use High-Quality Chicken Stock: A rich, homemade chicken stock can significantly enhance the flavor of your soup. If you opt for store-bought, choose one low in sodium for better control over the saltiness of your dish.
- Cut Vegetables Evenly: Make sure your sweet potatoes and other vegetables are cut into uniform sizes. This guarantees even cooking and a beautiful presentation.
- Adjust Seasoning: The beauty of making your soup is that you can adjust the spices to suit your taste. Feel free to add more cayenne for heat or include different herbs like thyme or rosemary for a unique flavor profile.
- Consider Fresh Ingredients: Whenever possible, use fresh garlic and herbs instead of dried. They bring an invigorating freshness that can really make your soup shine.
- Blend for Creaminess: If you prefer a creamier texture, you can blend a portion of the soup after cooking and return it to the pot. This will give it a thicker consistency while still leaving chunks of veggies and chicken intact.
How to Store Chicken Sweet Potato Soup Recipe
If you have leftovers or want to prepare the soup in advance, storing it is straightforward. Allow the soup to cool completely before transferring it to airtight containers. It can be refrigerated for up to 4 days or frozen for longer storage. When freezing, make sure to leave some space in the container as liquids expand when frozen. To reheat, simply thaw overnight in the refrigerator, then warm on the stove over low heat until it reaches your desired temperature. If it appears too thick after reheating, feel free to add a little water or extra stock to loosen it up.
Variations of Chicken Sweet Potato Soup Recipe
While this Chicken Sweet Potato Soup recipe is already delicious, variations can add new layers of flavor to your dish.
- Add Other Vegetables: You may include additional vegetables like bell peppers, zucchini, or peas, giving the soup a colorful and nutritious boost.
- Use Different Proteins: Swap out chicken for turkey or even chickpeas for a plant-based option. This makes the soup suitable for various dietary preferences while maintaining richness and body.
- Experiment with Grains: To make the soup heartier, consider adding cooked quinoa, brown rice, or barley. These grains not only enhance texture but also increase the nutritional value.
- Season with Different Spices: Don’t hesitate to experiment with spices. Consider adding cumin for earthiness or curry powder for an Indian-inspired twist.
FAQ About Chicken Sweet Potato Soup Recipe
Can I make Chicken Sweet Potato Soup ahead of time?
Yes, this soup is perfect for meal prep. You can make it in advance and store it in the refrigerator or freezer for later use.
How can I make this soup healthier?
You can reduce the heavy cream or use a low-fat substitute, and increase the amount of vegetables. This will enhance both the flavor and nutritional value.
What can I use instead of chicken stock?
If you need a substitute, vegetable stock works well and will keep the soup light while maintaining delicious flavor.
Is there a vegetarian version of this soup?
Absolutely! You can replace chicken with chickpeas or lentils and use vegetable stock instead of chicken stock for a nutritious vegetarian option.
How long does Chicken Sweet Potato Soup last in the fridge?
When properly stored in an airtight container, it can last for up to 4 days in the refrigerator.
Can I freeze Chicken Sweet Potato Soup?
Yes, this soup freezes well. Just make sure to use suitable containers and allow it to cool before freezing to maintain the best quality.
Chicken Sweet Potato Soup
Ingredients
For the Soup Base
- 1 pound boneless skinless chicken breasts Rinsed
- 4 tablespoons light olive oil
- ½ cup chopped onions
- 2 cups peeled and cubed carrots (¼-inch cubes)
- 1 stalk celery Chopped
- 1 pound sweet potatoes (500 g, peeled and cubed, ¼-inch cubes)
- 2 teaspoons minced garlic
- 2 teaspoons dried oregano
- ¼ teaspoon cayenne pepper
- 1 teaspoon turmeric powder
- 1 teaspoon salt Or to taste
- 1 teaspoon freshly ground black pepper
- 64 ounces chicken stock (8 cups)
- 7 ounces button mushrooms (200 g, sliced)
- 2 cups chopped spinach
- ½ cup unsweetened heavy cream
- 1 tablespoon freshly squeezed lime juice
Instructions
Poaching the Chicken
- In a large pot, add water or chicken broth to cover the rinsed chicken breasts. Bring to a gentle boil, then reduce heat to a simmer. Cook for about 15 to 20 minutes until no longer pink in the center. Remove chicken from pot and cool slightly before shredding.
Sautéing the Vegetables
- In the same pot, heat the light olive oil over medium heat. Add chopped onions, sautéing until translucent, about 5 minutes. Add cubed carrots and chopped celery, cooking for another 5 minutes until they begin to soften.
Adding Spices and Sweet Potatoes
- Stir in minced garlic, dried oregano, cayenne pepper, turmeric powder, salt, and black pepper. Add cubed sweet potatoes, ensuring they are coated in the spices.
Incorporating the Stock
- Pour in chicken stock and bring to boiling. Reduce heat and let simmer for 15 to 20 minutes until sweet potatoes are tender.
Mixing in Remaining Ingredients
- Add sliced mushrooms and chopped spinach. Cook for an additional 5 minutes until mushrooms are tender and spinach wilts.
Finishing the Soup
- Stir in heavy cream and shredded chicken. Warm through for about 5 more minutes. Add freshly squeezed lime juice just before serving.
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