Chicken soup with sweet potato is comfort food that's actually good for you. Sweet potatoes bring natural sweetness and incredible nutrition - they're loaded with beta-carotene, vitamins, and fiber. Combined with protein-rich chicken and leafy kale, this is a complete, balanced meal.
A hint of cinnamon enhances the natural sweetness of the potatoes without making the soup taste like dessert. The result is a warming, satisfying soup that's perfect for health-conscious comfort food lovers.
Sweet Potato Benefits
- Beta-carotene: Converts to Vitamin A
- Fiber: Keeps you satisfied
- Low glycemic: Steady energy
- Naturally creamy: No dairy needed
Sweet Potato Types
- Orange: Sweetest, most common
- Japanese: Purple skin, sweeter
- White: Less sweet, drier texture
- Garnet: Deep orange, very moist
Serving Suggestions
- Drizzle of olive oil
- Toasted pepitas
- Perfect for fall
- Great for meal prep
Chicken Soup with Sweet Potato
Naturally sweet and nutrient-packed comfort.
Nutrition per serving
295Calories
28gProtein
28gCarbs
8gFat
4gFiber
8gSugar
Ingredients
Instructions
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Sauté aromatics. Heat olive oil in a large pot over medium heat. Add onion and cook 4 minutes. Add garlic, thyme, and cinnamon. Cook 1 minute until fragrant.
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Build the soup. Add broth, sweet potatoes, carrots, and chicken breast. Bring to a simmer. Cook 25 minutes until sweet potatoes are tender and chicken is cooked through.
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Shred and thicken. Remove chicken and shred. Using a fork, mash about 1/3 of the sweet potatoes against the side of the pot to thicken the broth naturally.
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Finish. Return shredded chicken to pot. Add kale and cook 3-4 minutes until wilted. Season with salt and pepper. Serve topped with fresh parsley.
Recipe Notes
- Creamier version: Blend half the soup and stir back in.
- Southwest style: Add cumin, lime, and black beans.
- Kid-friendly: The natural sweetness appeals to children.
- Storage: Refrigerate 5 days. Freezes well for 3 months.
