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Sweet Potato Chicken Soup

Sweet Potato Chicken Soup

A warm and cozy sweet potato chicken soup that’s super easy to make. It’s a filling, delicious meal you can have ready in about 30 minutes. ENJOY!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine American
Servings 12
Calories 280 kcal

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
  • 3 to 5 cloves garlic minced
  • 64 ounces reduced-sodium chicken stock
  • 1.25-1.50 pounds sweet potatoes peeled and diced
  • 2 teaspoons dried oregano
  • 2 teaspoons ground coriander
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 6 ounces diced portobello mushrooms optional
  • 4-5 cups fresh spinach
  • ½ cup half-and-half
  • ⅛-¼ teaspoon cayenne pepper optional

Instructions
 

  • Cook the Chicken: Put chicken breasts in a medium pot, cover them with water, and add some salt. Let it boil for 10-15 minutes until the chicken is cooked.
  • Shred the Chicken: Take the chicken out of the pot and let it cool for a few minutes. Then, use two forks to shred it into bite-sized pieces.
  • Cook the Veggies: Heat 4 tablespoons of olive oil in a big Dutch oven. Add the onion, carrots, and celery, and cook for 7 minutes. Then, stir in the garlic for one more minute.
  • Simmer Everything: Pour in 64 ounces of chicken stock, the diced sweet potatoes, 2 tsp oregano, 2 tsp coriander, 1 tbsp salt, and 1 tsp pepper. Let it all bubble for 12-15 minutes.
  • Add the Chicken: About halfway through simmering, add the 6 ounces of mushrooms (if you're using them) and all your shredded chicken to the pot.
  • Finish and Serve: Turn the heat off. Stir in 4-5 cups of spinach until it wilts. Then, stir in ½ cup of half-and-half and a little cayenne pepper if you like. Taste it and serve it up hot!

Notes

  • Using a rotisserie chicken from the store is a great time-saver!
  • Start with a little less salt and spice, and then add more at the end if you think it needs it.
  • If your soup tastes a bit flat, it probably just needs a little more salt.
  • You can leave out the half-and-half if you want a lighter soup. It's still delicious!
  • Keep your leftovers in the fridge for up to 5 days. They make a great lunch