Description
This cozy chicken and sweet potato soup is hearty, healthy, and simple to prepare. A perfect fall dinner that stores well and warms you from the inside out.
Ingredients
1 lb boneless skinless chicken thighs
2 medium sweet potatoes, peeled and cubed
1 onion, diced
2 garlic cloves, minced
2 celery stalks, chopped
4 cups chicken broth
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
1 tsp fresh thyme or 1/2 tsp dried
1 bay leaf
Optional: kale or spinach, coconut milk
Instructions
1. Heat olive oil in a large soup pot. Add onion, garlic, and celery. Sauté until softened.
2. Add sweet potatoes, thyme, paprika, salt, and pepper. Stir for 2 minutes.
3. Pour in chicken broth and add whole chicken thighs. Bring to a boil.
4. Reduce heat to simmer, cover, and cook for 20–25 minutes.
5. Remove chicken, shred with forks, then return to pot.
6. Add kale or spinach if using. Simmer for another 3–4 minutes.
7. Taste and adjust seasoning. Serve warm.
Notes
For extra creaminess, stir in a splash of coconut milk.
Use pre-cooked or leftover chicken to cut down cooking time.
Soup freezes well up to 3 months. Thaw and reheat with added broth.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American