Creamy Chicken Sweet Potato Soup
This chicken sweet potato soup features tender sweet potatoes and juicy chicken in a super creamy soup base. - easy to throw together on a weeknight and incredible with fresh bread for dipping!
Servings 6 servings
Calories 339kcal
Ingredients
- 1 tablespoon olive oil
- 1 lb boneless skinless chicken breasts, cut into 1/2-in cubes
- 1 medium yellow onion, finely diced
- Kosher salt and pepper
- 2 tablespoons unsalted butter
- 2 medium cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1-1/2 cups 2% or skim milk
- 1/2 cup heavy whipping cream
- 2-1/2 cups chicken broth
- 1-1/2 lbs sweet potatoes, peeled and cut into 1/2-in cubes
- 1 tablespoon minced fresh thyme
- 2 cups packed baby spinach or chopped kale
- Crusty bread for serving, optional
Instructions
- Heat a Dutch oven or medium pot over medium-high heat. Add olive oil and swirl to coat bottom. Add chicken and onion, season with salt and pepper, and sauté several minutes until chicken is cooked through and onions are tender. Transfer to a plate and set aside.
- Melt butter in same pot over medium heat. Add garlic and cook 1 minute until fragrant. Whisk in flour and let cook 1-2 minutes until golden brown. Slowly begin adding milk, whisking constantly until incorporated.
- Add heavy cream, chicken broth, sweet potatoes, thyme, and chicken/onion mixture. Bring soup to a simmer over medium-high heat, then reduce heat to medium-low and allow to simmer 8-10 minutes until sweet potatoes are tender.
- Add spinach or kale to soup and stir well until wilted. Season soup with salt and pepper to taste and serve warm with crusty bread. Enjoy!
Video
Notes
Storing Instructions
Store soup in refrigerator up to 6 days. Soup may also be frozen up to 2 months.
Nutrition
Serving: 8oz | Calories: 339kcal | Carbohydrates: 33.4g | Protein: 22.8g | Fat: 12.8g | Saturated Fat: 6g | Cholesterol: 73mg | Sodium: 462mg | Potassium: 224mg | Fiber: 2.5g | Sugar: 22.3g | Calcium: 109mg | Iron: 2mg