Classic Chicken Soup becomes colorful and interesting by adding chunks of sweet potato. Sweet, salty and savory, give this Classic Chicken Soup with Sweet Potatoes a try.
Under the weather? Feeling puny? Classic Chicken soup …a cure for the common cold? Could be, and it sure defines a comforting meal for any Winter evening. The aromas alone are enough to soothe the soul and the hot broth make any scratchy throat feel better.
A steamy bowl of vitamin-packed vegetables swimming in a savory broth alongside chunks of chicken and floating herbs and spices and you’ve got a classic easy homemade soup.
Years ago, I learned to add small chunks of sweet potatoes to make the combination even more interesting. Did you know that a sweet potato is a member of the bindweed, morning glory family? Makes sense since we plant these beautiful vines in our Summer patio pots and hanging baskets. It’s a vigorous grower and makes a big splash. You can eat the tubers from these plants, but the texture and flavor won’t be as good as commercially grown plants used for produce that you’ll find in our markets.
With that said, let’s take a look at this healthy soup recipe.
Recipe for Classic Chicken Soup with Sweet Potato
I hope you give this version of Classic Chicken Soup a try, and if you do, please come back and give the recipe a star rating. And please leave a comment about your experience with this recipe.
And if you have a favorite version of chicken soup, let me know, I’d love to give it a try.
More healthy chicken soup recipes
- Instant Pot Mexican Chicken Soup Recipe
- Ginger Lemon Chicken Soup
- Poblano Lime Rotisserie Chicken Soup
- Chicken Noodle Soup Done Right
Classic Chicken Soup with Sweet Potatoes
Ingredients
- 2 Tablespoons Olive oil
- 1/2 medium onion chopped
- 2 carrot peeled and chopped
- 2 stalks celery sliced
- 1 medium sweet potato peeled and small cubed
- 1 medium parsnip peeled and chopped
- 2 quarts chicken stock
- 5 sprigs fresh parsley minced
- 1 teaspoon dill seed
- 1 teaspoon basil
- 1/2 teaspoon tarragon
- salt and pepper to taste
- 2 chicken breast cooked and shredded
Instructions
- In fry pan, saute chicken breasts in olive oil until almost done. Set aside.
- In a Dutch oven, heat olive oil in a large sauce pot over medium heat. Saute onion, carrots, celery, sweet potato and parsnips for 2 minutes to enhance the natural sugar in them.
- Add the stock and bring to a boil, lower to a simmer and cook for 30 minutes until all the vegetables are tender. Add the fresh minced parsley and spices. Season with salt and pepper.
- Add in shredded chicken and serve.
Nutrition
Classic Chicken Soup with Sweet Potatoes …It’s what’s for Dinner.
The sweet potato is a new trick to me, I like that idea for the color AND nutrients it brings.
I threw in a sweet potato a few years ago because I needed to use it. It’s become part of my recipe now.
There is nothing quite as comforting as a warm bowl of chicken soup. Yours is perfect.
Thanks Karen.
I could go for some of this right now. What’s better in snowy weather? And chicken soup is certainly better than my crummy leftovers. 🙂
I love chicken soup throughout the winter, mostly because if we aren’t sick, we probably will be soon! It’s a great, comforting soup.
I totally agree Kristen. Thanks for stopping by and the comment.
I feel like the comforting chicken soup EXPERIENCE is a cure for the common cold. This looks great!
Whenever I feel a cold coming on this is the first thing I make. This sounds like a wonderful recipe – my fave has dill too,
Love, love it! I cannot think of anything more comforting than a bowl of hot chicken soup. Yours looks wonderful.
Velva
YUM! I love homemade soup! My grandma always made us a caldo de pollo when we were sick. Sometimes I faked being sick just so that she could make it for me. Naughty. LOL!
Looks really good Lea Ann and just this morning a medical preson was telling that chicken soup has been proven to provide some positive impacts when you’re ailing – I’d heard this before.
I toss whatever veggies I have into chicken soup. Summer squash that was frozen at it’s peak, has turned out to be surprisingly good.
This sounds souper! 🙂 You know, I’ve been tempted to add sweet potato to my chicken noodle soup, but was never sure if it “went” with it. I’m going to try it next time. And dill seed? Never cooked with it – what an interesting spice to try next time as well. I love reading your versions of stuff. And I’m smitten with your cracker dish.
Yep, the ultimate comfort food and when you’re sick it seems to fill the bill. And thanks for including a few saltine crackers. They are very comforting too. So “Mom.”
Love the bowl Lea Ann. So pretty.
Sam
Comfort food is right! but I’ve never put a sweet potato in mine….great idea, Lea Ann!
Yum! This looks so good Lea Ann. I love the addition of tarragon and sweet potato.