Easy Sweet Potato Chicken Soup Comfort

You know those days? The ones where the sky feels like it’s about to weep, your to-do list is longer than a CVS receipt, and all you crave is something warm, hearty, and utterly comforting? Yeah, that’s exactly when I find myself reaching for this Sweet Potato chicken soup. It’s not just soup, really. It’s like a cozy blanket in a bowl, a hug from the inside out. I remember the first time I really perfected it, and my little ones, who can sometimes be the pickiest eaters on the planet, actually *asked* for seconds. That’s when I knew I was onto something special. It’s got that amazing balance of savory chicken, sweet potatoes, and just the right amount of comforting spices, and honestly, it’s become my secret weapon for those chaotic weeknights when I want something delicious without spending hours in the kitchen. Think of it as a more comforting, soul-warming cousin to a classic chicken noodle, but with a delightful twist that will surprise and delight your taste buds.

What is sweet potato chicken soup?

So, what exactly is this magic in a bowl? At its heart, my Sweet Potato chicken soup is a deeply flavorful and nourishing broth-based soup packed with tender pieces of shredded chicken, sweet, earthy chunks of sweet potato, and a medley of aromatic vegetables and spices. The “sweet potato” in the name isn’t just for show; those vibrant orange cubes are the star, bringing a natural sweetness and a wonderfully creamy texture as they soften in the broth. It’s not a thick, creamy chowder, mind you. Instead, it’s a lighter, more broth-focused soup that still feels incredibly substantial and satisfying. The name is pretty straightforward, but the flavor profile is anything but! It’s essentially a hug in soup form, a beautiful marriage of familiar comfort and a touch of autumnal sweetness that makes it truly unique. It’s the kind of dish that warms you from your toes to the tip of your nose, making it a true crowd-pleaser.

How do I make sweet potato chicken soup?

Quick Overview

This sweet potato chicken soup is all about building layers of flavor with minimal fuss. We’ll start by sautéing our aromatics, then add the chicken and broth, let it simmer until the chicken is cooked through and easily shreddable, stir in those gorgeous sweet potatoes, and let them cook until tender. A final flourish of herbs and seasonings, and voilà! A bowl of pure comfort. It’s truly a one-pot wonder that delivers maximum flavor with minimum effort, making it perfect for weeknight dinners or a comforting weekend lunch.

Ingredients

For the Broth and Chicken:
2 tablespoons olive oil
1 large yellow onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
3 cloves garlic, minced
1.5 pounds boneless, skinless chicken thighs (these stay so tender!)
8 cups low-sodium chicken broth (good quality broth makes a difference!)
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
Salt and freshly ground Black Pepper to taste

For the Sweet Potatoes:
2 medium sweet potatoes (about 1.5 pounds total), peeled and diced into 1/2-inch cubes
1 cup frozen peas (optional, but I love the pop of color and freshness)

For Finishing:
Fresh parsley, chopped, for garnish
A squeeze of fresh lemon juice (optional, but brightens everything up!)

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Grab your favorite large pot or Dutch oven. We’re going to build all the flavor in here! Heat the olive oil over medium heat. It doesn’t need to be smoking, just shimmering nicely. This is where the magic begins!

Step 2: Mix Dry Ingredients

Wait, there are no dry ingredients to mix here in this step! This is where we get our base of flavor going. So, add your chopped onion, carrots, and celery to the hot oil. Sauté them for about 7-10 minutes, stirring occasionally, until they start to soften and the onion becomes translucent. This process, called a mirepoix, is foundational to so many delicious soups and stews. Don’t rush it; it builds a beautiful depth of flavor.

Step 3: Mix Wet Ingredients

Once the veggies have softened, add the minced garlic to the pot. Stir it around for about 30 seconds until fragrant – be careful not to burn it! Now, nestle the chicken thighs right into the pot with the sautéed vegetables. Pour in the chicken broth, making sure the chicken is mostly submerged. Add the dried thyme and rosemary. Season generously with salt and freshly ground black pepper. Remember, you can always add more salt later, but you can’t take it away!

Step 4: Combine

Bring the broth to a gentle simmer. Once it’s simmering, reduce the heat to low, cover the pot, and let it cook for about 20-25 minutes, or until the chicken is cooked through and easily shreds with a fork. This is the perfect time to get a head start on washing any dishes or just taking a little breather. Once the chicken is cooked, carefully remove the chicken thighs from the pot and place them on a clean plate or cutting board. Don’t discard the broth! Shred the chicken using two forks – it should come apart so easily. Put the shredded chicken back into the pot.

Step 5: Prepare Filling

Now for the star! Add the diced sweet potatoes to the pot with the shredded chicken and broth. Stir them in, making sure they’re submerged. Bring the soup back to a simmer, then cover and cook for another 15-20 minutes, or until the sweet potatoes are fork-tender. They should be soft enough to easily pierce with a fork but not so soft that they’re falling apart completely. If you’re using frozen peas, stir them in during the last 5 minutes of cooking just to heat them through.

Step 6: Layer & Swirl

This step is more about enjoying the visual appeal of the soup as it comes together. The vibrant orange of the sweet potatoes will swirl beautifully with the shredded chicken and the golden broth. There’s no real “layering” or “swirling” needed in the traditional sense, but watching the colors meld together as the sweet potatoes soften is quite lovely!

Step 7: Bake

No baking required for this soup! It’s all done right on the stovetop. So, no need to preheat your oven or worry about baking times. We’re just letting everything simmer and meld together to perfection on the stove.

Step 8: Cool & Glaze

We don’t use a glaze on this soup, but we do want it to cool slightly before serving. Let it sit off the heat for about 5-10 minutes. This allows the flavors to meld even further and prevents you from burning your tongue on that first delicious spoonful! Stir in a squeeze of fresh lemon juice if you like – it really brightens up all the flavors. Taste and adjust seasoning with more salt and pepper if needed.

Step 9: Slice & Serve

Ladle generous portions of this comforting sweet potato chicken soup into bowls. Garnish with a sprinkle of fresh chopped parsley for a pop of color and freshness. Serve immediately while piping hot. Enjoy every spoonful of this simple yet incredibly satisfying soup!

What to Serve It With

This sweet potato chicken soup is so comforting and complete on its own, but it also plays wonderfully with a few simple pairings. For a cozy breakfast, I love serving a smaller bowl with a slice of toasted crusty bread for dipping. It’s surprisingly satisfying and sets a warm tone for the day. When I’m feeling a bit more indulgent, perhaps for a weekend brunch, I’ll pair it with a simple green salad tossed with a light vinaigrette and maybe some mini cornbread muffins. The sweetness of the soup is a delightful contrast to a crisp salad. As a light dessert, though it might seem unconventional, a tiny cup of this soup can be a lovely palate cleanser before a richer sweet treat, or it can stand in as a comforting end to a lighter meal. For those ultimate cozy snack moments, when you just need something to warm your hands and soul, a big mug of this soup with some crunchy crackers or even some simple pita bread for scooping is absolute perfection. My family often requests this with some garlic breadsticks for dipping – the kids absolutely devour them! It’s also fantastic alongside a grilled cheese sandwich for the ultimate comfort food combo.

Top Tips for Perfecting Your Sweet Potato Chicken Soup

Over the years of making this sweet potato chicken soup, I’ve picked up a few tricks that I think really elevate it from good to truly amazing. For the sweet potato prep, I always peel mine because I find the skin can sometimes be a bit tough in soup, and I like a uniformly smooth texture. Cubing them into roughly 1/2-inch pieces is key – this ensures they cook through evenly without turning into mush. If you’re short on time, pre-cut sweet potatoes from the grocery store can be a lifesaver, just make sure they’re fresh! When it comes to mixing advice, the most important thing is to not boil the soup vigorously once the chicken is added. A gentle simmer is all you need to keep the chicken tender. Shredding the chicken while it’s still warm is much easier than waiting for it to cool completely. For swirl customization, there isn’t really a “swirl” component in this soup, but if you wanted to add something extra, you could swirl in a dollop of plain Greek yogurt or a little cream right before serving for added richness. Ingredient swaps are definitely possible here! If you don’t have chicken thighs, boneless, skinless chicken breasts will work, but you’ll need to be extra careful not to overcook them. I’d add them later in the cooking process. For a vegetarian version, you could omit the chicken and add more hearty vegetables like butternut squash or chickpeas, and use vegetable broth. As for baking tips, well, there’s no baking involved! This is a stovetop wonder. However, for stovetop cooking, ensure your heat is just right – a low simmer is your friend. If you find the soup getting too thick, you can always add a little more broth or water. When it comes to glaze variations, since we don’t have a glaze here, think about garnishes instead! A sprinkle of chili flakes can add a nice little kick, or a drizzle of toasted sesame oil can add a lovely nutty aroma. Fresh herbs are always my go-to, though – parsley, chives, or even a little cilantro can make a big difference!

Storing and Reheating Tips

One of the best things about this sweet potato chicken soup is how well it keeps. If you have any leftovers (which is rare in my house!), storing it properly is easy. At room temperature, it’s best to let the soup cool down completely before covering it, and I’d recommend enjoying it within two hours for food safety. For refrigerator storage, I like to transfer cooled soup into airtight containers. It will stay fresh and delicious in the fridge for about 3-4 days. The flavors actually tend to meld and deepen overnight, so it’s often even better the next day! If you plan on freezer instructions, make sure to cool the soup completely first. I usually portion it into freezer-safe containers or heavy-duty freezer bags, leaving a little headspace for expansion. It’ll keep wonderfully in the freezer for up to 3 months. When you’re ready to enjoy it, thaw it in the refrigerator overnight. For reheating, you can gently warm it up on the stovetop over low heat, stirring occasionally, or pop individual portions into the microwave. Add a splash more broth or water if it seems a little thick after reheating. Regarding glaze timing advice, since we don’t have a glaze, this is straightforward! Enjoy it straight from the fridge or after reheating, and add any fresh garnishes like parsley just before serving to keep them vibrant.

Frequently Asked Questions

Final Thoughts

There you have it – my absolute favorite sweet potato chicken soup! It’s a recipe that truly embodies comfort and ease, proving that you don’t need complicated steps to create something incredibly delicious and satisfying. I hope you love it as much as my family and I do. It’s the perfect antidote to a chilly day, a busy schedule, or just when you need a little something special. If you’re looking for other comforting soup recipes, you might also enjoy my hearty lentil soup or my creamy tomato basil soup – both are reader favorites! I can’t wait for you to try this sweet potato chicken soup and experience that cozy warmth for yourself. Let me know in the comments below how yours turned out, or if you have any special twists you like to add! Happy cooking, and more importantly, happy eating!

Sweet Potato Chicken Soup

An easy and comforting chicken soup recipe featuring the sweetness of sweet potatoes, ready in just 30 minutes!

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 1.25 pounds boneless skinless chicken breasts
• 4 tablespoons olive oil
• 1 medium yellow onion, diced small
• 3 medium carrots, peeled and diced small
• 1 stalk celery, diced small
• 4 cloves garlic, finely pressed or minced
• 64 ounces reduced sodium chicken stock
• 1.5 pounds sweet potatoes, peeled and diced into 1-inch pieces
• 2 teaspoons dried oregano
• 2 teaspoons ground coriander
• 1 tablespoon kosher salt or to taste
• 1 teaspoon freshly ground black pepper or to taste
• 6 ounces diced portobello mushrooms optional
• 5 cups fresh spinach about 5 heaping handfuls
• 0.5 cup half-and-half heavy cream may be substituted; or omit dairy
• 0.25 teaspoon cayenne pepper optional, to taste

Instructions

 

Preparation Steps

• Poach chicken breasts: In a medium kettle, cover chicken with about 2 inches of water. Salt the water to taste (about 1-2 teaspoons kosher salt). Bring to a boil over medium-high heat and boil for 10-15 minutes, or until cooked through. Don't overcook. While chicken is poaching, start sautéing vegetables in step 3 to save time. Alternatively, use store-bought shredded rotisserie chicken or leftover chicken.
• Once chicken is done, remove from water, let rest for 5-10 minutes on a cutting board, then shred with two forks. Optionally, save the poaching water to add to the stockpot in step 5.
• In a large Dutch oven or stockpot, heat olive oil over medium-high heat. Add diced onion, carrots, and celery. Sauté for about 7 minutes, or until vegetables begin to tenderize, stirring intermittently.
• Add minced garlic and cook for 1 minute until fragrant, stirring nearly continuously.
• Add chicken stock (use caution as it will bubble up vigorously), sweet potatoes, oregano, coriander, salt, and pepper. Bring to a boil and cook for 12-15 minutes, or until sweet potatoes are fork-tender. If using poached chicken, optionally add the poaching water now for extra flavor. For a thicker soup, omit some or all of the poaching water.
• Halfway through boiling the sweet potatoes, add optional mushrooms and the shredded chicken to rewarm.
• Turn off the heat. Add spinach and stir for about 1 minute until wilted.
• If using dairy, stir in the half-and-half or heavy cream to taste.
• Taste the broth. If it tastes flat, add a pinch of cayenne pepper to enhance flavors (omit if sensitive to heat). Add more kosher salt if needed, going light at first.
• Soup will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently in the microwave or on the stove.

Notes

This soup is delicious on its own, or you can add a dollop of sour cream or a sprinkle of fresh herbs for garnish. Adjust seasonings to your preference.