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Sweet Potato Chicken Soup

Not only tasty but good for fighting colds!

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It’s that time of year when I crave warm, filling soups. We have no shortage of soup recipes around here, but I’m always searching for new combinations and exciting flavors. That’s where this sweet potato chicken soup comes in! With seasoned chicken, sauteed veggies, tender sweet potatoes, and a delicious blend of spices, this soup is definitely one I’ll be making over and over.

Not only is this meal hearty, warm, and filling, it also boosts your immune system and can help fight off colds. Sweet potatoes are packed with vitamin A, vitamin C, magnesium, and potassium. You’ll be warding off the common cold with each bite!

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To make this delicious soup, preheat a large frying pan over medium heat and add 1 tablespoon of olive oil. Pour diced onion, carrots, and celery into the pan and saute for 4-5 minutes. While the veggies are sauteing, pour chicken broth and water into a large soup pot. Once veggies are done, add them to the broth mixture.

Place cubed chicken in the same pan you sauteed the veggies in. Season with salt and brown on all sides, about 6-7 minutes. Add to soup pot. Add sweet potatoes, paprika, thyme, rosemary, and tarragon to the soup pot and cover with a lid. Simmer for 14-18 minutes, until the potatoes are tender. Serve up hot with your favorite bread or crackers!

This soup makes for great leftovers as well, so it’s perfect to whip up for a sick friend or keep on hand for your own family. Go ahead and get the full ingredient list and instructions below!

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Makes 6-8 servings

15m prep time

30m cook time

5
Rated 5 out of 5
Rated by 1 reviewers
Ingredients
  • 2 large sweet potatoes, cubed
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 celery sticks, diced
  • 2 large chicken breasts, cubed
  • 2 teaspoons salt
  • 8 cups chicken broth
  • 6 cups water
  • 1 teaspoon smoked paprika
  • 1 teaspoon thyme
  • 1 teaspoon rosemary
  • 1 teaspoon tarragon
Preparation
  1. Preheat a large frying pan over medium heat and add 1 tablespoon of olive oil. Pour diced onion, carrots, and celery into the pan and saute for 4-5 minutes.
  2. While the veggies are sauteing, pour chicken broth and water into a large soup pot. Once veggies are done, add them to the broth mixture.
  3. Place cubed chicken in the same pan you sauteed the veggies in. Season with salt and brown on all sides, about 6-7 minutes. Add to soup pot.
  4. Add sweet potatoes, paprika, thyme, rosemary, and tarragon to the soup pot and cover with a lid. Simmer for 14-18 minutes, until the potatoes are tender.
  5. Serve up hot with your favorite bread or crackers!

Recipe adapted from Tatyana's Everyday Food.

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