Chicken Sweet Potato Soup Recipe

chicken broth

🥗Healthier: low-sodium chicken broth

💰Cheaper: water + bouillon cubes

Low-sodium broth reduces sodium intake while still providing flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

To a medium saucepan, add chicken breasts and cover with about 2 inches of water. Add salt and bring the water to boil over medium-high heat.

Boil for 10 to 15 minutes, or until the chicken is poached and cooked through.

Don’t overcook your chicken, otherwise, it will become chewy. Cooking time will vary on how thick the chicken breasts are and how rapidly the water is boiling.

Remove the cooked chicken breasts using a tong onto a chopping board and let them rest for 5-10 minutes. Shred the chicken using two forks and set it aside.

You can use the poaching water by replacing some of the stock with it.

While the chicken is poaching, heat light olive oil in a large dutch oven or a stockpot over medium-high heat.

Once the oil is hot, add onions, carrots, celery, sweet potatoes, and garlic and saute the vegetables for 5-7 minutes, stirring intermittently.

Now add dried oregano, cayenne pepper, turmeric powder, salt, and black pepper, and mix well.

Add chicken stock and stir well.

Reduce the heat to low. Cover the pot with a lid and cook for 10 to 12 minutes.

Add mushrooms and shredded chicken. Cover and cook for another 8-10 minutes until the sweet potatoes are fork-tender.

Turn off the heat, stir in the spinach and cook for about 1 minute, or until the spinach is wilted.

Stir in heavy cream and lime juice. Check for salt and add more if needed. Serve hot.

Cooking Techniques

Equipment Needed

Spice Level: