Heartwarming Chicken Sweet Potato Soup for Cozy Nights

This Chicken Sweet Potato Soup is a comforting blend of protein and nutrients, perfect for chilly evenings and quick weeknight meals.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 bowls

Course: Soups

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 tablespoons Olive Oil Feel free to use any neutral oil if needed.
1 pound Boneless Skinless Chicken Breasts Thighs can be substituted for a richer flavor.
1 medium Yellow Onion Shallots work nicely if you prefer a bit of sweetness.
to taste Kosher Salt Enhances overall taste.
to taste Pepper Adjust to your personal preference.
2 tablespoons Unsalted Butter You can swap in margarine if necessary.
4 cloves Garlic Minced; garlic powder can work in a pinch.
1/4 cup All-Purpose Flour Cornstarch is a great gluten-free alternative.
2 cups Milk (2% or Skim) Substitute with your favorite dairy-free milk for a lactose-free option.
1 cup Heavy Whipping Cream Replace with coconut cream for a dairy-free twist.
4 cups Chicken Broth Opt for low-sodium versions for a healthier choice.

For the Sweet Potato Goodness

2 cups Sweet Potatoes Consider regular potatoes or butternut squash as tasty substitutes.
1 teaspoon Fresh Thyme Dried thyme may be used in smaller amounts if fresh isn't available.

For the Greens

2 cups Baby Spinach or Kale You can use any leafy green you like or have on hand.

Optional

1 loaf Crusty Bread Perfect for dipping; enhance your meal with your favorite bread variety.

Equipment

Dutch oven

Method

Step-by-Step Instructions

Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Add 1 pound of cubed chicken breasts and diced onion. Sauté for 5–7 minutes until cooked through and onions are translucent.
Lower the heat to medium, add 2 tablespoons of unsalted butter and allow to melt. Add 4 cloves of minced garlic and sauté for 1–2 minutes until fragrant.
Sprinkle in 1/4 cup of all-purpose flour and whisk for 1–2 minutes until light golden brown to create the roux.
Gradually pour in 2 cups of milk while whisking constantly. Stir for a few minutes until thickened, then add 1 cup of heavy cream and 4 cups of chicken broth and bring to a gentle simmer.
Stir in 2 cups of diced sweet potatoes and fresh thyme, simmer for 8–10 minutes until potatoes are tender.
Add 2 cups of greens and cook for 2–3 minutes until wilted. Season with salt and pepper to taste before serving.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 600mgPotassium: 900mgFiber: 5gSugar: 4gVitamin A: 12000IUVitamin C: 30mgCalcium: 200mgIron: 2.5mg

Notes

This soup serves as a loving embrace on chilly evenings, perfect for sharing with family and friends.

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