Warm up this winter with my fast weeknight Sweet Potato & Chicken Soup. It’s gluten free, bursting with kid-friendly flavors, and it’s packed with vitamin A, an immune booster.
It’s hard to avoid stuffy noses and colds in the winter, but eating foods rich in vitamin A (like sweet potatoes!), can keep your family’s immune system going strong. This soup is sweet (from the sweet potatoes!), so even if your kids tend to shy away from vegetables, chances are they will love every steamy spoonful.
Sweet Potato and Chicken Soup
Author: Liz
Nutrition Information
- Serves: 6
- Serving size: 1 generous cup
- Calories: 140
- Fat: 3.5g
- Saturated fat: 0.5g
- Carbohydrates: 14g
- Sodium: 510mg
- Fiber: 2
- Protein: 13g
Recipe type: Dinner
My recipe was just featured in the Live Well Digest, a quarterly WIC publication. It's easy to make, a favorite with families, and it's gluten free.
Ingredients
- 1 tablespoon olive oil or canola oil
- 2 celery stalks, trimmed and cut into ¼-inch dice (about ¾ cup)
- 1 small onion, cut into ¼-inch dice (about 1 cup)
- 4 cups chicken broth, made from reduced sodium chicken bouillon or in a 32 ounce carton
- One medium sweet potato (12 ounces), peeled and cut into ½-inch dice
- ½ teaspoon dried thyme
- 1½ cups roughly chopped cooked chicken (about 8 ounces)
Instructions
- Heat the oil in a medium-size pot over medium-low heat. Add the celery and onion and cook, stirring frequently, until tender, about 10 minutes. Lower the heat if the vegetables begin to brown.
- Add the chicken broth, sweet potato, and thyme, and stir to combine. Raise the heat to high and bring to a boil. Lower the heat and cook at a low boil, stirring occasionally, until the sweet potatoes are tender, 12 to 15 minutes.
- Stir in the chicken and heat through.
Notes
If you follow a vegetarian diet, switch from chicken broth to vegetable broth, and leave the chicken out. For more protein, add 1 to 2 cups of chickpeas. Each serving has 160% vitamin A.
Love how simple the recipe is…so few ingredients. I’ve made soup many times with squash and potatoes and other roots, but never sweet potatoes. No sure why!. Now I will! Pinning your pretty photo!
Yum! You can never go wrong with chicken soup! And sweet potatoes…now that is perfect!
I am in love with this recipe. Not only do I love sweet potato but I love a warm and hearty bowl of soup during the winter. Thanks for sharing, I can’t wait to try it out!
OOOO YUM! I am sooo on this, but with pumpkin and butternut squash instead of the taters! (long story – lol)
Sounds good, GiGi! Let us know how it works with the pumpkin and butternut squash. 🙂
How do you substitute squash and pumpkin? It really sounds delicious.
If you have fresh pumpkin, use 12 ounces. Peel the pumpkin, cut into 1/2-inch dice, and cook according to the recipe.
Thanks for the quick to put together and healthy soup recipe.
Due to allergy had to eliminate celery, but added a medium turnip
and a yellow pepper. So yummy and hearty, we have a new
favorite soup!
We like hearty soups so I put in extra chicken, a carrot, cannelloni beans and zucchini. My first soup with sweet potatoes and was delicious!
We LOVE your makeover magic. Glad you enjoyed the soup. And so easy too!!
Making this for Bernie canvassers in NH 🙂 thank you for recipe!
Please take a photo and send it our way or post it to our MMM Facebook page! How fun!!
Made this for my family this weekend, it was delightful. I added some left over mushrooms and cauliflower at the end. Big hit!
That’s the beauty of soup – you can add whatever leftovers you have on hand!
This is a wonderful, wonderful recipe!
Very delicious and has the perfect amount of flavor!! Thank you so much for the post!
Enjoy it!
I’ve not tried this, but…there are tons of things to do to chicken soup to intensify flavors and build the base. Roast whole onions for soup, use rehydrated shitake (stemmed, sliced) for deep umami flavor. Sliced ginger. Use bone in chicken. I’ll remove bone and put bones back in to further cook out flavor. Garlic and kosher seasalt. The additions are endless, enoki mushrooms, tofu, fresh seafood, garnished with cilantro, chives, fine slivers of ginger. I’ll even cook a batch of farro to add into individual bowls. You can go in so many directions with a good chicken soup! So many.
Rebecca. You made our day. So many great ideas. My mom, by the way, makes the BEST chicken soup in the world. When I see bone broth recipes, I think about the base for her soups!
Thank you so much for this recipe.I made this soup for Family meal at my job. Everybody loved it. And I mean everybody including the bosses. I added broccoli and some lime juice to make it my own.
I love your tweaks to the original recipe! Glad you all loved it 🙂
Delicious and quick lunch meal! I included garlic as I sauteed the celery and onions, added a small amount of a hot pepper for heat, and a teaspoon of tumeric for health!
Awesome. I love your tweaks!
I love to make soup with root veggies, including carrot, parsnip, beet. I’ve never used sweet potato because I worried it wouldn’t hold up for an hour of cooking. Can you only put them in at the end, or will they stand up to the coming like a regular potato?
I’d put them in later in the cooking process. When they are cut into a small dice, they will cook quickly. A half-inch dice should soften with just about 15 minutes of cooking. So if the broth is on a low bubble, add the diced sweet potato, bring back to a low bubble, and give it 15 minutes. Check for doneness. If not tender, give it a few more minutes. Hope that helps!
Had my doubts on the simplicity of the soup but it’s pretty tasty. For some depth I added chiliflakes and poultry seasoning.
I love your tweaks. Thanks for sharing!