Sweet Potato Soup with Chicken

Name: Sweet Potato Soup with Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large sweet potatoes, peeled and diced; 1 cup cooked chicken, shredded; 1 medium onion, chopped; 2 cloves garlic, minced; 1 inch piece of ginger, grated; 4 cups chicken broth; 1 teaspoon ground cumin; 1 teaspoon paprika; Salt and pepper to taste; 2 tablespoons olive oil; Fresh cilantro for garnish

Highlighted under: Cozy Comfort Meals

I absolutely love making this Sweet Potato Soup with Chicken on chilly evenings. The combination of sweet potatoes and tender chicken creates a cozy and comforting meal that warms the soul. I find the soup to be incredibly nourishing, with hints of spices that elevate its natural sweetness. As the flavors meld together, the velvety texture is simply irresistible. This recipe has quickly become a go-to in my kitchen, perfect for those nights when I want something hearty yet healthy. Plus, it’s a great way to get in some veggies!

Created by

Anna

Last updated on 2026-01-20T11:34:27.743Z

When I first set out to make this soup, I wanted something that would not only satisfy my hunger but also be packed with nutrients. I experimented by adding ginger and garlic, which truly brought the flavors to life. The sweetness of the potatoes balances beautifully with the savory chicken, creating a dish that is both wholesome and delicious. Each spoonful is a symphony of textures and flavors.

One tip I’ve found useful is to blend part of the soup to create a creamier texture while still leaving some chunks for a hearty bite. It’s a simple trick that makes a huge difference in the final dish. This soup is now a comforting favorite in our home, and I hope it becomes one in yours too!

        Why You'll Love This Recipe
        The perfect blend of sweet and savory flavors
A hearty and nourishing meal for any time of year
Easy to make in one pot for less cleanup

      

Ingredient Functionality

Sweet potatoes are the star of this soup; they lend both sweetness and a creamy texture when blended. Their natural sugars caramelize slightly during cooking, enriching the flavor profile of the broth. If you prefer, butternut squash can be used as a substitute, giving a similar sweetness with a slightly different flavor. Make sure to cut the pieces small so they cook evenly.

The spices in this recipe, particularly cumin and paprika, play a crucial role in balancing the sweetness of the sweet potatoes. Cumin adds a warm, earthy quality while paprika introduces a mild smokiness. For a kick, consider adding a pinch of cayenne pepper. This can elevate the dish’s complexity without overpowering the sweetness.

Techniques for Perfect Blending

When blending the soup, using an immersion blender allows for greater control over the texture. I recommend blending until you achieve a velvety consistency while retaining some chunks for bite. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a standard blender, but be cautious to allow steam to escape to prevent splattering.

It's also important to check the seasoning after blending. The smooth texture can mute flavors, so taste and adjust the salt and pepper before serving. A squeeze of fresh lime juice or a dash of hot sauce can also brighten the flavors and add an interesting twist.

Ingredients

For the Soup

2 large sweet potatoes, peeled and diced
1 cup cooked chicken, shredded
1 medium onion, chopped
2 cloves garlic, minced
1 inch piece of ginger, grated
4 cups chicken broth
1 teaspoon ground cumin
1 teaspoon paprika
Salt and pepper to taste
2 tablespoons olive oil
Fresh cilantro for garnish

Adjust the seasoning to your taste!

Instructions

Sauté the Base

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until it becomes translucent. Stir in the garlic and ginger, cooking for an additional minute.

Add Sweet Potatoes and Spices

Add the diced sweet potatoes, cumin, paprika, salt, and pepper. Stir to combine, allowing the spices to toast for 2-3 minutes.

Pour in the Broth

Pour the chicken broth into the pot, bringing the mixture to a boil. Once boiling, reduce heat and let it simmer for 20 minutes, or until the sweet potatoes are fork-tender.

Blend the Soup

Using an immersion blender, blend the soup until smooth, taking care to leave some chunks for texture. Stir in the shredded chicken and heat through for an additional 5 minutes.

Serve and Garnish

Ladle the soup into bowls and garnish with fresh cilantro. Enjoy your comforting bowl of Sweet Potato Soup with Chicken!

This soup stores well in the fridge and can be reheated easily!

Pro Tips

For added richness, consider adding a splash of coconut milk at the end. This adds a creamy texture and enhances the flavor perfectly.

Make-Ahead and Storage

This Sweet Potato Soup keeps well in the refrigerator for up to 5 days, making it a great meal prep option. To store, let the soup cool completely, then transfer it to airtight containers. For longer storage, consider freezing it; the soup can be frozen for up to 3 months. Just be sure to leave some space in the containers for expansion.

When reheating, I recommend doing so gently on the stovetop over medium-low heat. Stir often to prevent any sticking, adding a splash of broth or water if it thickens too much. Microwaving is also an option, but make sure to stir halfway through for even heating.

Serving Suggestions

Serve the soup with a side of crusty bread or a fresh salad for a complete meal. The bread is great for dipping and adding texture. For an extra touch, consider topping the soup with crumbled feta or a dollop of Greek yogurt for creaminess, which contrasts wonderfully with the sweet potatoes.

You can also customize the dish by adding toppings such as roasted pumpkin seeds or a sprinkle of smoked paprika. These not only enhance the visual appeal but also add layers of flavor. A drizzle of olive oil just before serving can also elevate the dish.

Questions About Recipes

→ Can I make this soup ahead of time?

Yes! This soup can be made ahead and stored in the refrigerator for up to 3 days.

→ Can I freeze the soup?

Absolutely! Let it cool completely and then store in freezer-safe containers for up to 3 months.

→ What can I use instead of chicken?

You can substitute tofu or chickpeas for a vegetarian option, making sure to adjust the cooking time accordingly.

→ How can I make it spicier?

Add a pinch of cayenne pepper or freshly chopped jalapeños when sautéing the onion for an extra kick!