Chicken Sweet Potato Soup
A comforting blend of tender chicken, sweet potatoes, and vibrant vegetables simmered in savory broth, perfect for any day.
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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Notes
Serve with a sprinkle of freshly ground black pepper or chopped herbs. Pairs well with crusty bread or a simple side salad. Lime wedges can be served on the side for an extra zing.