Best 6 Chicken And Sweet Potato Soup Recipes

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Chicken and sweet potato soup is a satisfying meal that is perfect for a cold night or as a light lunch. It is easy to make and can be tailored to your own taste preferences. This article will provide you with a step-by-step guide to making a delicious and nutritious chicken and sweet potato soup. We will also include some tips on how to make the soup ahead of time and how to store it properly. So, gather your ingredients and get ready to make a delicious and comforting chicken and sweet potato soup!

Here are our top 6 tried and tested recipes!

SPICY CURRY NOODLE SOUP WITH CHICKEN AND SWEET POTATO



Spicy Curry Noodle Soup with Chicken and Sweet Potato image

Spicy Curry Noodle Soup with Chicken and Sweet Potato

Provided by Mai Pham

Categories     Soup/Stew     Chicken     High Fiber     Curry     Sweet Potato/Yam     Winter     Noodle     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 21

2 tablespoons vegetable oil
3 tablespoons chopped shallots
3 garlic cloves, chopped
2 tablespoons minced lemongrass* (from bottom 4 inches of about 3 stalks, tough outer leaves discarded)
2 tablespoons minced peeled fresh ginger
2 tablespoons Thai yellow curry paste*
2 tablespoons curry powder
1 teaspoon hot chili paste (such as sambal oelek)*
2 13.5- to 14-ounce cans unsweetened coconut milk,* divided
5 cups low-salt chicken broth
2 1/2 tablespoons fish sauce (such as nam pla or nuoc nam)*
2 teaspoons sugar
3 cups snow peas, trimmed
2 cups 1/2-inch cubes peeled red-skinned sweet potato (yam; from about 1 large)
1 pound dried rice vermicelli noodles or rice stick noodles*
3/4 pound skinless boneless chicken thighs, thinly sliced
1/2 cup thinly sliced red onion
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
3 red Thai bird chiles or 2 red jalapeño chiles, thinly sliced with seeds
1 lime, cut into 6 wedges

Steps:

  • Heat oil in heavy large saucepan over medium heat. Add next 4 ingredients; stir until fragrant, about 1 minute. Reduce heat to medium-low. Stir in curry paste, curry powder, and chili paste. Add 1/2 cup coconut milk (scooped from thick liquid at top of can). Stir until thick and fragrant, about 2 minutes. Add remaining coconut milk, broth, fish sauce, and sugar; bring broth to boil. Keep warm. DO AHEAD: Can be made 1 day ahead. Refrigerate until cold, then cover and keep chilled.
  • Cook snow peas in large pot of boiling salted water until bright green, about 20 seconds. Using strainer, remove peas from pot; rinse under cold water to cool. Place peas in medium bowl. Bring water in same pot back to boil. Add sweet potato and cook until tender, about 7 minutes. Using strainer, remove sweet potato from pot and rinse under cold water to cool. Place in small bowl. Bring water in same pot back to boil and cook noodles until just tender but still firm to bite, about 6 minutes. Drain; rinse under cold water to cool. Transfer to microwave-safe bowl. DO AHEAD: Can be made 1 hour ahead. Let stand at room temperature.
  • Bring broth to simmer. Add chicken; simmer until chicken is cooked through, about 10 minutes. Add sweet potato; stir to heat through, about 1 minute. Heat noodles in microwave in 30-second intervals to rewarm. Cut noodles with scissors if too long. Divide noodles among bowls. Divide snow peas and hot soup among bowls. Scatter red onion, green onions, cilantro, and chiles over soup. Garnish with lime wedges and serve.
  • *Available at some supermarkets, at specialty foods stores and Asian markets, and online from adrianascaravan.com.

CHICKEN, SWEET POTATO AND SPINACH SOUP



Chicken, Sweet Potato and Spinach Soup image

My mom made this for me every time I was sick; it was the only thing I could keep down. It was mild but I love it even when I'm not under the weather. She would use her own roasted chickens, but when I'm not feeling well I don't feel like roasting my own chicken, and the store-bought ones work in a pinch. Serve with crusty bread.

Provided by tellinglaurel

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 25m

Yield 6

Number Of Ingredients 6

3 (14.5 ounce) cans chicken stock
1 sweet potato, peeled and cubed
3 cups fresh baby spinach leaves
1 cup cooked roast chicken meat
1 clove garlic, minced
salt and ground black pepper to taste

Steps:

  • Heat chicken stock and sweet potato in a stockpot over high heat. Cook until sweet potato is soft enough to pierce with a fork, about 10 minutes. Stir in spinach, chicken, and garlic; simmer until spinach is wilted and broth is reduced slightly, 10 to 15 minutes more. Season with salt and pepper.

Nutrition Facts : Calories 83.6 calories, Carbohydrate 6 g, Cholesterol 18.9 mg, Fat 3.6 g, Fiber 1.1 g, Protein 7.1 g, SaturatedFat 1 g, Sodium 686.7 mg, Sugar 1.5 g

LENTIL, CHICKEN SAUSAGE, AND SWEET POTATO SOUP



Lentil, Chicken Sausage, and Sweet Potato Soup image

Flavorful, filling and nutritious, this lentil, sausage, and sweet potato soup does it all. Garnish with chopped cilantro and serve with five-grain baguette.

Provided by Zest to Impress

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 1h

Yield 8

Number Of Ingredients 22

2 tablespoons extra-virgin olive oil
1 medium yellow onion, diced
1 tablespoon freshly minced garlic
1 teaspoon grated fresh ginger
1 red chile pepper, seeded and diced
1 pound mild Italian chicken sausage, casings removed
3 cups water, or more as needed
2 cups unsalted chicken stock
1 (13.5 ounce) can coconut milk
1 large sweet potato, cubed
1 (15.5 ounce) can black beans
1 (14.5 ounce) can diced tomatoes
1 (14.5 ounce) can petite diced tomatoes, drained
1 cup red lentils, rinsed
2 tablespoons tomato paste
2 bay leaves
1 ½ teaspoons salt
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon paprika
½ teaspoon ground cinnamon
½ teaspoon red pepper flakes

Steps:

  • Heat olive oil in a large pot over medium heat. Stir in onion and cook until softened, 3 to 4 minutes. Add garlic, ginger, and chile; cook and stir for 2 minutes. Add sausage and cook, stirring constantly, until broken up and browned, about 5 minutes.
  • Pour water, chicken stock, and coconut milk into the pot. Add sweet potato, black beans, diced tomatoes, red lentils, tomato paste, and bay leaves, stirring after each addition. Season with salt, cumin, coriander, paprika, cinnamon, and red pepper flakes.
  • Bring soup to a boil; reduce heat and simmer until sweet potato and lentils are soft, 30 to 40 minutes. Add more water if soup gets too thick.

Nutrition Facts : Calories 481 calories, Carbohydrate 43.8 g, Cholesterol 22.3 mg, Fat 25.2 g, Fiber 11.1 g, Protein 21.3 g, SaturatedFat 13.4 g, Sodium 1387.2 mg, Sugar 7.1 g

CHICKEN, CHILI AND SWEET POTATO SOUP



Chicken, Chili and Sweet Potato Soup image

This is a recipe my hubby has fallen in love with and recreated the next day at home. He requested I post it and I must admit, it is very good soup and I'm not a fan of spicy foods but this was fantastic. In his words...."Friday I went to Phillpots, which is a small takeaway "lunch bar". I love their soup and went for the sweet potato, chili and chicken soup. It was so damn good that whilst we were at the supermarket on Saturday, I thought would try to make it. So, I used the obvious ingredients and added a little salt, pepper and cream and voila. It was near on a perfect match! Not only was it good, it's SOOOOOO easy to make, so hope you give it a go. You wont be disappointed ;)"

Provided by Summerwine

Categories     Yam/Sweet Potato

Time 30m

Yield 2 serving(s)

Number Of Ingredients 7

2 sweet potatoes (Add 1 potato per person)
1/2 small red chile (Add 1/4 per person)
1 chicken breast
1 cup chicken broth
1 teaspoon pepper
1 teaspoon salt
1/4 cup light cream

Steps:

  • Fry / cook chicken breast (any way is fine) and once cooked, dice into small pieces.
  • Peel and dice up sweet potatoes. Throw into a pan of boiling water for about 10-15 minutes Check they are well cooked by poking them with a blunt knife (if the knife slides through effortlessly, then they are done).
  • Chop up 1/2 chili and remove seeds. Dice into small pieces.
  • Put the dice chili into the chicken broth; stir and mix. Add pepper and salt.
  • Put the potatoes into a food processor. Mix for 2 minutes on low. Then add the stock/chili mix and the chicken. Leave to mix for another 2-3 minutes Add a little hot water until you can see the contents being mixed.
  • Add contents into a saucepan, and heat up for about 2-3 minutes, stirring; adding a little water to make sure it keeps a "soupy" consistency (it's supposed to be quite thick).
  • Take it off the heat, keep stirring and add a splash of cream until texture is creamy. Stir well.
  • Serve :).

Nutrition Facts : Calories 321.4, Fat 13.3, SaturatedFat 5.8, Cholesterol 66.2, Sodium 1675, Carbohydrate 29.4, Fiber 4.3, Sugar 6.4, Protein 20.7

CHICKEN SOUP WITH ADZUKI BEANS, ESCAROLE, AND SWEET POTATO



Chicken Soup with Adzuki Beans, Escarole, and Sweet Potato image

This absolutely delicious soup was created to help use up the Adzuki beans, wild rice, and sweet potatoes in my pantry. I decided to use the sweet potato instead of regular potatoes, and was delightfully surprised by the wonderful flavor blend it created with the sweetness of the onions, garlic, and Adzuki beans. I also wanted to try escarole in a soup, and the result was fantastic. Adzuki beans are found in any health food or specialty store, and in many national grocery chains. They have a great nutty, slightly sweet taste, and are especially tasty added to chicken soups of any kind.

Provided by BFHAWKINS

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 2h15m

Yield 12

Number Of Ingredients 13

1 ½ quarts chicken broth
4 boneless, skinless chicken thighs
1 cup dry adzuki beans
1 cup uncooked wild rice
2 onions, cut into large chunks
1 tablespoon bottled minced garlic
1 teaspoon dried sage
1 tablespoon dried thyme
1 tablespoon dried rosemary
1 large sweet potato, peeled and cubed
1 zucchini, cubed
1 yellow squash, cubed
⅓ medium head escarole, coarsely chopped

Steps:

  • Place the chicken broth in a large pot. Mix in the chicken thighs, adzuki beans, wild rice, onions, and garlic. Season with sage, thyme, and rosemary. Bring to a boil, reduce heat, and cook 1 hour.
  • Remove chicken from the pot, shred with a fork, and set aside.
  • Stir the sweet potato into the pot. Continue cooking about 5 minutes, until sweet potato is slightly tender. Mix in the zucchini, yellow squash, and escarole. Continue cooking 15 minutes.
  • Return the shredded chicken to the pot. Cook until heated through. Increase the amount of broth if the soup seems too thick.

Nutrition Facts : Calories 168.9 calories, Carbohydrate 29.1 g, Cholesterol 13.9 mg, Fat 1.9 g, Fiber 5.4 g, Protein 9.9 g, SaturatedFat 0.5 g, Sodium 40.6 mg, Sugar 2.9 g

LENTIL, CHICKEN SAUSAGE AND SWEET POTATO SOUP



LENTIL, CHICKEN SAUSAGE AND SWEET POTATO SOUP image

Categories     Soup/Stew     Chicken     Potato     Tomato     Vegetable     Low Fat     High Fiber     Dinner     Sausage     Healthy

Yield 8 servings

Number Of Ingredients 22

2 Tbsp extra virgin olive oil
1 medium yellow onion, diced
1 Tbsp fresh minced garlic (click for cooking tips)
1 tsp grated fresh ginger
1 red chili, seeded and diced (use seeds to add spice)
1 lb mild Italian chicken sausage, casings removed
1 large sweet potato, cubed
1 cup red lentils, rinsed
1 can (15.5oz) black beans
1 can (14.5oz) diced tomatoes and 1 petite diced tomatoes, drained
2 Tbsp tomato paste (I prefer in a tube)
2 cups unsalted chicken broth
3 cups water
1 (13.5oz) can coconut milk
1.5 tsp salt
1 tsp cumin
1/2 tsp coriander
1/2 tsp paprika
1/2 tsp cinnamon
1/2 tsp red pepper flakes
2 bay leaves
Chopped cilantro for garnish

Steps:

  • 1. Heat olive oil on medium heat. Add in onion, cook 3-4 minutes until softened. Next, add garlic, ginger and red chili. Stir and cook another 2 minutes. Add in sausage, constantly breaking up for 5 minutes until brown. 2. Add the remainder of the ingredients, stirring after each addition. 3. Bring to a boil and let simmer for about 30-40 minutes or until the lentils and sweet potatoes are soft and soup is at the consistency you prefer (you may add more water if the soup gets too thick). 4. Remove the bay leaves from the soup, add to bowls and top with cilantro. Serve with Five Grain bread.

Tips:

  • Choose the right chicken: For a flavorful soup, use bone-in, skin-on chicken thighs or breasts. The bones and skin will add flavor to the broth.
  • Sear the chicken before adding it to the soup: Searing the chicken will help to brown it and give it a richer flavor.
  • Use a variety of vegetables: In addition to sweet potatoes, this soup can also include other vegetables, such as carrots, celery, onions, and parsnips.
  • Add some herbs and spices: To enhance the flavor of the soup, add some herbs and spices, such as thyme, rosemary, sage, garlic, and black pepper.
  • Simmer the soup for at least 30 minutes: This will allow the flavors to meld together and the vegetables to become tender.
  • Serve the soup with a dollop of sour cream or yogurt: This will add a creamy richness to the soup.

Conclusion:

Chicken and sweet potato soup is a delicious and hearty soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With its combination of sweet potatoes, chicken, and vegetables, this soup is a nutritious and satisfying meal that the whole family will enjoy.

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