Creamy Sweet Potato Chicken Soup with Spinach
Warming, veggie-packed chicken soup built on a golden broth of sweet potatoes, carrots, and aromatic spices. Poached chicken breast and wilted spinach add protein and nutrients, while a swirl of half-and-half creates richness without heaviness. The coriander and oregano provide earthy depth, with optional cayenne for complexity. Perfect for weeknight dinners, meal prep, or when you want comfort food that feels nourishing. This version lets you control creaminess and heat level, making it adaptable for various preferences and dietary needs.
Ingredients
- 1 ¼ pounds boneless skinless chicken breasts
- 4 tablespoons olive oil
- 1 medium yellow onion, diced small
- 3 medium carrots, peeled and diced small
- 1 stalk celery, diced small
- 3 to 5 cloves, garlic, finely pressed or minced
- 64 ounces reduced sodium chicken stock
- 1 ¼ to 1.50 pounds, sweet potatoes, peeled and diced into 1-inch pieces
- 2 teaspoons dried oregano
- 2 teaspoons ground coriander
- 1 tablespoon kosher salt, or to taste
- 1 teaspoon freshly ground black pepper
- 6 ounces diced portobello mushrooms(optional)
- 4 to 5 cups, fresh spinach
- ½ cup half-and-half, or heavy cream, or omit(optional)heavy creamequaldairyadds dairy
richer texture
- ⅛ to 1/4 teaspoon, cayenne pepper
Instructions
- 1
Poach chicken breasts in salted water over medium-high heat until cooked through, about 10-15 minutes. Rest 5-10 minutes, then shred with two forks. Reserve poaching water if desired.
- 2
Heat olive oil in a large Dutch oven or stockpot over medium-high heat. Add onion, carrots, and celery; saute about 7 minutes until beginning to tenderize, stirring occasionally.
- 3
Add garlic and cook 1 minute until fragrant, stirring nearly continuously.
- 4
Add chicken stock, sweet potatoes, oregano, coriander, salt, and pepper. Bring to boil and cook 12-15 minutes until sweet potatoes are fork tender.
- 5
Halfway through boiling, add mushrooms if using and shredded chicken to rewarm.
- 6
Remove from heat. Add spinach and stir about 1 minute until wilted.
- 7
Stir in half-and-half if using. Taste and adjust seasonings, adding more salt or cayenne as desired.
- 8
Serve hot.
Tips
Multi-task by sauteing vegetables while chicken poaches to save time. Don't overcook chicken; cooking time varies based on thickness and water temperature.
Start with half the spices and seasonings, then taste and adjust. Kosher salt should be added gradually; add cayenne sparingly to enhance flavors rather than add heat.
The soup is delicious without dairy. Add half-and-half to taste if desired, or substitute heavy cream for richer texture.
Good to Know
Airtight container in refrigerator up to 5 days.
Prepare through step 6 and refrigerate up to 2 days. Reheat gently and add dairy just before serving to prevent curdling.
Ladle into bowls and serve hot. Garnish with fresh herbs if desired.
Common Mistakes
Overcook chicken to avoid dry, stringy texture; test at thickest part.
Add salt gradually and taste before adding more to avoid oversalting the broth.
Stir spinach gently after adding to prevent breaking into small pieces.
Substitutions
Dairy-Free Swaps
soup remains creamy from sweet potatoes
General Alternatives
FAQ
Can I make this soup ahead and freeze it?
Yes. Freeze in airtight containers or freezer bags up to 4 months. Omit dairy before freezing; add half-and-half after reheating if desired. Thaw overnight in refrigerator or reheat gently from frozen on low heat on the stovetop.
What if my soup tastes flat or bland?
Taste and adjust salt first, adding small amounts until broth flavors brighten. If still dull, add a pinch of cayenne pepper to enhance and marry flavors. More freshly ground black pepper or a squeeze of lemon also helps.
Can I use rotisserie chicken instead of poaching?
Absolutely. Shred store-bought rotisserie chicken or use leftover cooked chicken and skip the poaching step entirely. Add it in step 5 to warm through. The soup will be just as delicious and saves 15-20 minutes.