• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Cooking On The Ranch logo

  • Home
  • About
  • Recipe Roundup
  • Contact Me
  • Join Community
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Soups, Stews, & Chilis
  • About
  • Recipe Roundup
  • Contact Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home > Soup, Stews, Chilis > Chicken Sweet Potato Soup

    Chicken Sweet Potato Soup

    Published: Jun 30, 2021 · Modified: Sep 7, 2022 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Chicken sweet potato soup easy and inexpensive

    Chicken soup with sweet potatoes is simple, hearty, healthy, gluten free and inexpensive and on the table in about 30 minutes. Simply seasoned the sweet, salty and savory flavors shine. Give this chicken sweet potato soup a try.

    Chicken soup with sweet potatoes garnished with fresh parsley and toasted baguette

    About This Recipe and Why It Works

    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.

    Let’s take America’s favorite soup and make chicken sweet potato 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.

    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.

    Super nutritious, the sweet potato makes a lovely addition to any soup.

    With that said, I can guarantee you’re going to love this soup, so don’t wait until October to make it … with only about 300 calories per serving, it a great choice year round. let’s take a look at this easy healthy Chicken Sweet Potato Soup.

    Ingredients You’ll Need

    Ingredients to make chicken soup with sweet potatoes
    • Chicken Broth: Homemade is always best, but canned or boxed will work just fine.
    • Sweet Potato: 1 medium to large. Creamy sweet potato adds such a beautiful layer of flavor and texture to this soup. You won’t want to put your spoon down.
    • Parsnip and Carrot: 1 each, peeled and sliced
    • Onion: Sweet or yellow onion.
    • Celery: Just a couple of stalks will do.
    • Spices: Dill seed, basil and tarragon.
    • Parsley
    • Chicken Breast: Boneless, skinless and chopped.

    Recipe Swaps and Substitutions

    • Parsnip: Parsnip and carrots have a similar flavor profile. With parsnip having a stronger and less sweet flavor. If you don’t have parsnip, just add another carrot. However, ditching the carrot and adding another parsnip would be a stronger flavor decision that you might not like.
    • Chicken: Boneless skinless chicken thighs would be a great substitution for the chicken breast. And want to make this easy chicken sweet potato soup even easier? Use left over rotisserie chicken. Just add it in the end and let it heat.
    • Spices: I’ve also made this using two teaspoons of my special soup spice mix. It’s a glorious riff on flavor.
    • Butternut Squash: Try swapping out butternut squash for the sweet potatoes. It will actually save you a few calories.
    • Spinach: Got some fresh spinach you need to use. Trim the stems and toss some in towards the end of cooking. Those leaves will soften quickly and add even more vitamins to this already healthy bowl of soup.
    • Noodles: Make this a chicken noodle soup by adding some quick cooking egg noodles. They only take about 8 minutes to cook, so add them towards the end of the cooking time.
    • Chicken Soup with Potatoes: Switch out those sweet potatoes for white potatoes. I’d recommend using Yukon Gold. They’re not as starchy as Russet and will hold their shape better.

    Step by Step Instructions

    sauteeing chicken breast in a large black skillet
    Step 1

    Step 1: Start by cutting the chicken into bite sized pieces. Heat a pan over medium high heat. Once the pan is hot, add olive oil. Once the olive oil is shimmering and hot, add the chicken pieces and saute them until just starting to brown. Remove from heat and set aside.

    Sauteeing carrots, celery, onion, sweet potato and parsnip in a red le creuset dutch oven
    Step 2

    Step 2: Heat a Dutch oven over medium high hat, add oil and once the oil is hot, add the chopped vegetables and sautee for about 10 minutes, or until they’re just starting to smell flavorful and just starting to brown. This will bring out the sweetness in each and every piece.

    Adding chicken broth to chicken soup with sweet potatoes
    Step 3
    Adding spices to chicken soup in a dutch oven
    Step 4
    • Step 3: Add the chicken broth to the pot of vegetables.
    • Step 4: Add seasonings and simmer on low for about 25 minutes. Add in chicken and cook until chicken is nice and hot. It’s ready to serve.

    Pro Tip: Recipes like this are a perfect opportunity to concentrate on honing your knife skills. Cutting the parsnip, carrot, celery and sweet potato into like sizes will insure even cooking, a smart appearance and pride in technique.

    Tips and FAQ’s

    Can I Use the Leaves Of The Celery?

    Absolutely yes, and I insist. They’re nutritious and add a pop of pure celery flavor. Just rough chop them and throw them in the soup when you add the dry seasonings.

    Do You Cook The Chicken Before Putting It In The Soup?

    You can sautee the chicken before adding it to the soup. Just don’t cook it through. Leave a little pink in the middle so when you add it to the soup, it won’t overcook and dry out. I’ve also added raw cut chicken to soup and stews. It will cook beautifully and turn out tender and moist.

    Storing and Freezing

    Soup is one of those meals that always tastes better the next day. This chicken sweet potato soup is great for leftovers and will keep in the fridge for about 4 – 5 days. It’s also one of those dishes that freezes well. Just let the soup cool and store in the freezer for about 4 months. Using either sweet potatoes or white potatoes will freeze well.

    Recipe for Chicken Sweet Potato Soup

    Chicken soup with sweet potatoes in an orange bowl with a gold spoon

    I hope you give this version of chicken Soup a try. Chicken soup with potatoes is an easy and hearty dinner the whole family will love.

    And if you have a favorite version of chicken soup, let me know, I’d love to give it a try.

    And if you’re looking for even more soup recipes, check out my Soup Category. You’ll find lots of mouthwatering soups and stews, including the most popular soup recipe on my site for Anthony Bourdain’s New Mexico Style Chili.

    More healthy chicken soup recipes

    • Lemon ginger chicken soup with a bowl of oyster crackers.
      Lemon Ginger Chicken Soup Recipe
    • Chicken poblano soup with hominy and limes
      Chicken Poblano Soup With Hominy
    • Hearty Chicken Noodle Soup in a white bowl garnished with parsley
      Old Fashioned Hearty Chicken Noodle Soup
    • A bowl of cabbage stew with potatoes and vegetables.
      Sweet and Sour Cabbage Potato Soup

    And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

    If you’ve tried this or any other recipe on my website, please leave a star rating in the recipe card below. And write a review in the comment section. I always appreciate your feedback.

    Chicken soup with sweet potatoes garnished with fresh parsley and toasted baguette

    Chicken Sweet Potato Soup

    The ultimate comfort food. Adding chunks of sweet potato makes this classic Chicken and Vegetable Soup even more interesting with flavor.
    5 from 1 vote
    Print Pin Rate
    Course: Soup, Stews and Chilis
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 35 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 6
    Calories: 308kcal
    Author: Lea Ann Brown

    Ingredients

    • 2 Tablespoons Olive oil
    • 2 chicken breast cut into bite sized pieces
    • 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
    Prevent your screen from going dark

    Instructions

    • In fry pan, saute chicken breasts in one tablespoon olive oil until almost done. Set aside.
    • In a Dutch oven, heat the remaining one tablespoon of 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 spices and bring to a boil, lower to a simmer and cook for 25 minutes until all the vegetables are tender. Add in cooked chicken and cook until chicken is nice and hot Season with salt and pepper to taste.
    • Spoon into soup bowls and garnish with chopped fresh parsley.

    Notes

    Please use some of the celery leaves in this soup. They’re nutritious and add a pop of pure celery flavor. Just rough chop them and throw them in the soup when you add the dry seasonings.
    Recipes like this are a perfect opportunity to concentrate on honing your knife skills. Cutting the parsnip, carrot, celery and sweet potato into like sizes will insure even cooking, a smart appearance and pride in technique.
    Soup is one of those meals that always tastes better the next day. This soup is great for leftovers and will keep in the fridge for about 4 – 5 days. It’s also one of those dishes that freezes well. Store in the freezer for about 4 months.

    Nutrition

    Calories: 308kcal | Carbohydrates: 27g | Protein: 25g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 58mg | Sodium: 587mg | Potassium: 947mg | Fiber: 3g | Sugar: 9g | Vitamin A: 8833IU | Vitamin C: 9mg | Calcium: 55mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    Chicken Sweet Potato Soup …It’s what’s for Dinner.

    More Soup Stew and Chili Recipes

    • Two bowls of spicy tomato soup served with bread.
      Spicy Tomato Soup From Canned Tomatoes
    • Fingerling potatoes and sausage soup.
      Easy Creamy Sausage Potato Soup
    • Black bean soup with ham and carrots.
      Sherried Black Bean And Ham Soup
    • Lentil soup with turkey, barley and vegetables in a large white bowl.
      Easy Turkey Lentil Soup with Barley

    Reader Interactions

    Comments

    1. Chris says

      February 05, 2012 at 9:27 am

      The sweet potato is a new trick to me, I like that idea for the color AND nutrients it brings.

      Reply
      • Lea Ann says

        February 06, 2012 at 6:16 am

        I threw in a sweet potato a few years ago because I needed to use it. It’s become part of my recipe now.

        Reply
    2. Karen (Back Road Journal) says

      February 03, 2012 at 1:39 pm

      There is nothing quite as comforting as a warm bowl of chicken soup. Yours is perfect.

      Reply
      • Lea Ann says

        February 06, 2012 at 6:22 am

        Thanks Karen.

        Reply
    3. Sara @ Saucy Dipper says

      February 03, 2012 at 1:09 pm

      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. 🙂

      Reply
    4. Kristen says

      February 03, 2012 at 8:02 am

      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.

      Reply
      • Lea Ann says

        February 19, 2012 at 7:41 am

        I totally agree Kristen. Thanks for stopping by and the comment.

        Reply
    5. Joanne says

      February 02, 2012 at 6:08 am

      I feel like the comforting chicken soup EXPERIENCE is a cure for the common cold. This looks great!

      Reply
    6. Susan says

      February 01, 2012 at 7:38 pm

      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,

      Reply
    7. Velva says

      February 01, 2012 at 7:17 pm

      Love, love it! I cannot think of anything more comforting than a bowl of hot chicken soup. Yours looks wonderful.

      Velva

      Reply
    8. Yvette ~ Muy Bueno says

      February 01, 2012 at 12:10 pm

      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!

      Reply
    9. Larry says

      February 01, 2012 at 11:40 am

      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.

      Reply
    10. pam says

      February 01, 2012 at 8:07 am

      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.

      Reply
    11. Vickie says

      February 01, 2012 at 6:11 am

      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.

      Reply
    12. Sam @ My Carolina Kitchen says

      February 01, 2012 at 4:09 am

      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

      Reply
    13. Barbara says

      February 01, 2012 at 3:34 am

      Comfort food is right! but I’ve never put a sweet potato in mine….great idea, Lea Ann!

      Reply
    14. Karen Harris says

      January 31, 2012 at 8:49 pm

      Yum! This looks so good Lea Ann. I love the addition of tarragon and sweet potato.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    I'm Lea Ann, Welcome to my Colorado kitchen. I'm a Culinary School Grad with a passion to inspire you to cook as often as you can. Here you'll find Wild West Colorado inspired recipes along some Southwestern and Mexican food favorites. I also share some special recipes from school along pro cooking tips. If you're an adventurous cook looking to spice up your meal plans, you'll find plenty of reliable, approachable, easy to follow recipes.

    More about me →

    Time To Grill!

    • Grilled t-bone steaks served with potatoes and cowboy butter dipping sauce.
      Grilled T-Bone Steaks with Cowboy Butter
    • Beef kabobs on a bed of fresh spinach.
      Curry Lemon Grilled Steak Kebabs
    • Grilled chicken kabobs with pineapple salsa.
      Maple Glazed Grilled Chicken Kabobs
    • Steakhouse burger with fry sauce served with onion rings.
      Steakhouse Burger with Fry Sauce
    Taco recipes

    Dessert Recipes

    • Chile Chocolate Bourbon Cake with Chocolate Bourbon Frosting
    • No bake key lime pie garnished with whipped cream and limes
      Key Lime Pie Recipe – No Bake
    • Strawberry tart recipe with lemon cream filling
      Strawberry Tart Recipe with Lemon Cream Cheese Filling
    • Cream Cheese Cherry Delight.
      Cherry Delight, No Bake Old Fashioned Cream Cheese Cherry Dessert

    Reader's Favorites

    • Chunky Homemade blue cheese dressing to serve on a wedge salad
      Thick and Chunky Blue Cheese Dressing Recipe
    • Cubed potatoes cooked in a cast iron skillet with rosemary
      Savory Cast Iron Skillet Potatoes
    • Old fashioned broccoli casserole recipe
      Broccoli Cheez Whiz Rice Casserole
    • crispy baked wings with celery sticks and ranch dressing.
      Crispy Baked Wings in Santa Fe Sauce

    Footer

    Featured in and partnered with

    Privacy Policy

    • Privacy Policy

    Accessibility Statement

    Copyright © 2023 Cooking On The Ranch • Privacy Policy

    • 26
    125 shares
    125 shares