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!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Peel and dice the sweet potatoes and carrot into bite-sized pieces. Chop the celery and onion, and mince the garlic.

Step 2

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.

Step 3

Add the diced carrot and celery to the pot and cook for another 3-4 minutes, stirring occasionally.

Step 4

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.

Step 5

Pour in the chicken broth and add the diced sweet potatoes, bay leaf, cumin, cinnamon, paprika, salt, and black pepper. Stir to combine.

Step 6

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.

Step 7

Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup and stir to combine.

Step 8

Remove the bay leaf and taste the soup, adjusting salt and pepper if needed.

Step 9

Serve hot, garnished with fresh parsley on top.

Nutrition Facts

Serving size	(2358.3g)

Amount per serving	% Daily Value*
Calories	1267.4

Total Fat 41.9g	0%
Saturated Fat 8.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 295.8mg	0%
Sodium 6209.3mg	0%
Total Carbohydrate 83.9g	0%
Dietary Fiber 15.7g	0%
Total Sugars 23.5g
Protein 135.4g	0%

Vitamin D 3.5IU	0%
Calcium 388.2mg	0%
Iron 12.6mg	0%
Potassium 2863.6mg	0%

*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.

Source of Calories

Fat: 30.1%

Protein: 43.2%

Carbs: 26.8%