Chicken and Sweet Potato Soup
Warm, hearty, and bursting with flavor, this Chicken and Sweet Potato Soup is the ultimate comfort food with a healthy twist. Tender shredded chicken, velvety sweet potatoes, and aromatic vegetables come together in a spiced, savory broth with hints of cumin, cinnamon, and paprika for a subtly sweet and smoky depth. This one-pot, gluten-free recipe is as nourishing as it is delicious, making it perfect for a cozy family dinner or meal prep for the week. Ready in just an hour, this soup is both easy to make and satisfyingly wholesome, topped with a sprinkle of fresh parsley for a vibrant finish. Perfect for those searching for a comforting chicken soup recipe with a unique twist or a healthy sweet potato soup to savor!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 medium sweet potatoes
- 1 large carrot
- 2 celery stalks
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 6 cups chicken broth
- 1 bay leaf
- 1 teaspoon ground cumin
- 0.5 teaspoons ground cinnamon
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Peel and dice the sweet potatoes and carrot into bite-sized pieces. Chop the celery and onion, and mince the garlic.
Heat the olive oil in a large pot over medium heat. Add the diced onion and garlic and sauté until softened and fragrant, about 2-3 minutes.
Add the diced carrot and celery to the pot and cook for another 3-4 minutes, stirring occasionally.
Push the vegetables to one side of the pot and add the chicken breasts. Sear them for 2-3 minutes on each side until lightly browned.
Pour in the chicken broth and add the diced sweet potatoes, bay leaf, cumin, cinnamon, paprika, salt, and black pepper. Stir to combine.
Bring the soup to a boil, then reduce the heat to low and simmer for 25-30 minutes, or until the chicken is cooked through and the sweet potatoes are tender.
Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup and stir to combine.
Remove the bay leaf and taste the soup, adjusting salt and pepper if needed.
Serve hot, garnished with fresh parsley on top.
Nutrition Facts
Calories |
1267 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.9 g | 54% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 6209 mg | 270% | |
| Total Carbohydrate | 83.9 g | 31% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 23.5 g | ||
| Protein | 135.4 g | 271% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 388 mg | 30% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2864 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
