Sweet Potato Chicken Soup
Healthy and easy, this nourishing and cozy sweet potato chicken soup is one the whole family will love! Made with veggies, warm spices, creamy coconut milk and fresh spinach, it makes for the tastiest comfort food. Dairy free and gluten free.
Ready to turn up those cozy vibes amid these chilly January days?
With a healthy, easy and simple dinner that will have you feeling warm and toasty and ready to curl up on the couch with a good book / tv show of your choosing?
Well then head into your kitchen to make this sweet potato chicken soup ASAP!
Packed with all sorts of colorful veggies, warm dreamy spices, creamy coconut milk and fresh spinach, it’s the perfect combination dinner – wholesome + tasty + satisfying.
I personally love to serve with a small side salad plus some crusty bread for dunking, but it’s also darn delicious all on its own.
Sweet potato soup FTW!
How To Make Sweet Potato Chicken Soup
Sauté the veggies. First up, we’ll soften an onion, carrots and a bell pepper in a large stockpot, and then stir in some garlic and plenty of warm spices until fragrant.
Add other ingredients. Next, we’ll add in our chopped sweet potatoes, plenty of broth, some coconut milk, diced tomatoes and salt / pepper.
Simmer until tender. We’ll bring the mixture just to a boil, then reduce the heat and simmer for about 20 minutes, or until the potatoes are nice and soft.
Stir in chicken & spinach. Finally, we’ll stir in some cooked chicken and lots of fresh baby spinach and heat until wilted.
The hardest part? Waiting for it to cool down before digging in!
Tips & Tricks For This Cozy Soup
- Let’s talk about the sweet potatoes. You’ll need about 2 small sweet potatoes to get the 2 ½ cups chopped, but this can vary depending on their exact size.
- Additionally, be sure to cut the potatoes into the listed ½ inch chunks. This allows them to cook in the allotted time.
- Not feeling the spinach? Another green of choice will work just fine – baby kale or baby arugula would both be delicious.
- Lately, I’ve been baking my chicken breasts to use in soup. Place them in a greased baking dish and cook at 350ºF for about 25 to 30 minutes, or until the internal temp registers 165ºF. Cook time will vary slightly depending on how thick the breasts are. Let rest for about 5 to 10 minutes, then shred.
- And finally, to make this soup even easier, use leftover or rotisserie chicken. You want about 2 to 2 ½ cups total shredded chicken to stir into the soup.
How To Store
Let the soup cool completely then transfer to an airtight container. It will keep in the fridge for about 4 days.
Additional Soup Recipes You Might Enjoy
- Sweet Potato Turkey Chili
- Miso Chicken Noodle Soup
- Crockpot Chicken, Wild Rice & Butternut Squash Soup
- Crockpot Stuffed Pepper Soup
- Turmeric Quinoa Vegetable Soup
- Vegan Zuppa Toscana
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 medium carrots, chopped (peeled if desired)
- 1 medium red bell pepper, chopped
- 3 large cloves garlic, minced
- 1 (1-inch piece) ginger, grated
- 2 teaspoons ground cumin
- 1 ½ teaspoons ground turmeric
- ½ teaspoon ground cinnamon
- 2 ½ cups cubed sweet potato (½ inch chunks)
- 4 cups low sodium chicken broth
- 1 (14 ounce) can light coconut milk
- 1 (14 ounce) can diced fire roasted tomatoes
- ¾ teaspoon fine sea salt
- ½ teaspoon pepper
- 1 (5 ounce) package baby spinach leaves
- 1 pound boneless skinless chicken breast, cooked and shredded
- Add the olive oil to a large stockpot or dutch oven set over medium heat. When hot, add in the onion, carrots and bell pepper and cook for about 5 to 8 minutes, until softened. Stir in the garlic, ginger, cumin, turmeric and cinnamon and cook for about 30 seconds to 1 minute, until fragrant.
- Add in the sweet potatoes, broth, coconut milk, tomatoes, salt and pepper, then increase the heat and bring to a boil. Reduce the heat and simmer for about 20 minutes, stirring occasionally, or until the potatoes are tender.
- Turn the heat down to low. Stir in the spinach leaves until wilted, then add in the chicken. Continue to cook for about 3 to 5 minutes, until the chicken is warmed through.
- Taste and season with additional salt / pepper and / or cayenne pepper as needed (I usually add about ½ teaspoon more salt and about ⅛ to ¼ teaspoon cayenne for heat), then serve.
Nutrition Information:Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 325 Total Fat: 14g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 77mg Sodium: 537mg Carbohydrates: 17g Fiber: 4g Sugar: 6g Protein: 35g