Chicken And Sweet Potato Soup Recipe

This velvety, rich Creamy Chicken And Sweet Potato Soup is made with tender chicken thighs, soft sweet potatoes, and heavy cream, ready in just 45 minutes. The sweetness of the potatoes melts into the savoury broth, creating a naturally thick and golden texture. I love making this comforting one-pot meal whenever the weather turns cold.

Why This Classic Works

I used to struggle with cream soups separating or becoming too thin, but I found that partially mashing the cooked sweet potatoes adds natural body without needing a heavy roux. This method keeps the texture silky while letting the savory chicken flavor shine through.

Using chicken thighs instead of breasts was another game-changer for me. They stay juicy even after simmering in the broth, ensuring every spoonful is tender rather than dry or stringy.

Creamy Chicken And Sweet Potato Soup Ingredients

• 1 tbsp olive oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1 lb boneless, skinless chicken thighs
• 2 large sweet potatoes, peeled and cubed (approx. 4 cups)
• 4 cups chicken broth
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup heavy cream (or full-fat coconut milk)
• 2 cups fresh spinach (optional)

How To Make Creamy Chicken And Sweet Potato Soup

1. Sauté Aromatics: Heat olive oil in a large pot over medium heat, adding the diced onion and cooking for 5 minutes until softened.
2. Brown Chicken: Add the chicken thighs to the pot and sear for 3-4 minutes per side until golden but not fully cooked through.
3. Simmer Soup: Stir in the garlic, sweet potatoes, thyme, salt, pepper, and chicken broth, bringing the mixture to a boil before reducing heat to low.
4. Cook Until Tender: Cover and simmer for 20-25 minutes until the chicken is cooked through and the sweet potatoes are fork-tender.
5. Shred and Cream: Remove chicken to shred, mash half the potatoes in the pot, stir in the cream and shredded chicken, and simmer for 5 more minutes.

Recipe Tips

• Mash for thickness: Using a potato masher directly in the pot before adding the chicken back creates a thicker, creamier base without flour.
• Don’t boil the cream: Once you add the heavy cream, keep the heat low to prevent the dairy from curdling or separating.
• Chicken choice: Rotisserie chicken works great if you are short on time; just add it at the very end to warm through.

What To Serve With Creamy Chicken And Sweet Potato Soup

Serve this soup with a slice of crusty sourdough bread to soak up the creamy broth. A crisp green salad with a sharp vinaigrette also cuts through the richness beautifully.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 4 days. If freezing, leave out the cream and add it fresh when reheating, as dairy-based soups can separate when thawed.

FAQs

Can I make this dairy-free?
Yes, substitute the heavy cream with full-fat coconut milk or a plant-based heavy cream alternative. Coconut milk adds a lovely subtle flavor that pairs well with sweet potato.

Can I use chicken breast?
You can use breast meat, but be careful not to overcook it. I recommend poaching it whole in the soup and removing it as soon as it reaches 165°F to shred.

Nutrition

• Calories: 380
• Total Fat: 22g
• Saturated Fat: 10g
• Cholesterol: 110mg
• Sodium: 850mg
• Total Carbohydrate: 24g
• Protein: 25g

Try More Recipes:

• Crock Pot Creamy Chicken Parmesan Soup Recipe
• Tuscan Chicken Gnocchi Soup Recipe
• Chicken Pot Pie With Cream Of Mushroom Soup Recipe

Creamy Chicken And Sweet Potato Soup

Recipe by Emily Mitchell

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Creamy Chicken And Sweet Potato Soup combines velvety texture with tender chicken thighs and heavy cream for a comforting meal ready in 45 minutes. Sweet potatoes naturally thicken the broth for a rich finish. It makes a perfect easy weeknight dinner.

Ingredients

• 1 tbsp olive oil

• 1 yellow onion, diced

• 3 cloves garlic, minced

• 1 lb boneless, skinless chicken thighs

• 2 large sweet potatoes, peeled and cubed (approx. 4 cups)

• 4 cups chicken broth

• 1 tsp dried thyme

• 1/2 tsp salt

• 1/4 tsp black pepper

• 1 cup heavy cream (or full-fat coconut milk)

• 2 cups fresh spinach (optional)

Directions

• Sauté Aromatics: Heat olive oil in a large pot over medium heat, adding the diced onion and cooking for 5 minutes until softened.
• Brown Chicken: Add the chicken thighs to the pot and sear for 3-4 minutes per side until golden but not fully cooked through.
• Simmer Soup: Stir in the garlic, sweet potatoes, thyme, salt, pepper, and chicken broth, bringing the mixture to a boil before reducing heat to low.
• Cook Until Tender: Cover and simmer for 20-25 minutes until the chicken is cooked through and the sweet potatoes are fork-tender.
• Shred and Cream: Remove chicken to shred, mash half the potatoes in the pot, stir in the cream and shredded chicken, and simmer for 5 more minutes.