Sweet Potato & Chicken Soup + Healthy Soups to Keep You Warm This Winter {Podcast #257}

Warm up this winter with our fast weeknight Sweet Potato & Chicken Soup. It’s gluten free, bursting with kid-friendly flavors, and it’s packed with  vitamin A, an immune booster.

Tune into episode #257 of COOKING WITH THE MOMS radio as we dish about this Sweet Potato & Chicken Soup as well as recipes for Last-Minute Black Bean Soup and Potato Leek Soup.

LISTEN TO COOKING WITH THE MOMS HERE! And don’t forget to SUBSCRIBE to our show on iTunes.

Sweet Potato and Chicken Soup via MealMakeoverMoms.com/kitchen

And read on for links to even more healthy and hearty brews from The Meal Makeover Moms …

They’re MMM good!

It’s hard to avoid stuffy noses and colds in the winter, but eating foods rich in vitamin A (like sweet potatoes!), can keep your family’s immune system going strong. This soup is sweet (from the sweet potatoes!), so even if your kids tend to shy away from vegetables, chances are they will love every steamy spoonful.

5.0 from 4 reviews
Sweet Potato & Chicken Soup
Our recipe was just featured in the Live Well Digest, a quarterly WIC publication. It's easy to make, a favorite with families, and it's gluten free.
Serves: 6
  • 1 tablespoon olive oil or canola oil
  • 2 celery stalks, trimmed and cut into ¼-inch dice (about ¾ cup)
  • 1 small onion, cut into ¼-inch dice (about 1 cup)
  • 4 cups chicken broth, made from reduced sodium chicken bouillon or in a 32 ounce carton
  • One medium sweet potato (12 ounces), peeled and cut into ½-inch dice
  • ½ teaspoon dried thyme
  • 1½ cups roughly chopped cooked chicken (about 8 ounces)
  1. Heat the oil in a medium-size pot over medium-low heat. Add the celery and onion and cook, stirring frequently, until tender, about 10 minutes. Lower the heat if the vegetables begin to brown.
  2. Add the chicken broth, sweet potato, and thyme, and stir to combine. Raise the heat to high and bring to a boil. Lower the heat and cook at a low boil, stirring occasionally, until the sweet potatoes are tender, 12 to 15 minutes.
  3. Stir in the chicken and heat through.
If you follow a vegetarian diet, switch from chicken broth to vegetable broth, and leave the chicken out. For more protein, add 1 to 2 cups of chickpeas. Each serving has 160% vitamin A.
Nutrition Information
Serving size: (1 generous cup) Calories: 140 Fat: 3.5g Saturated fat: 0.5g Carbohydrates: 14g Sodium: 510mg Fiber: 2 Protein: 13g

Here are a few more healthy MMM soups to whet your winter appetite:

Last-Minute Black Bean Soup via MealMakeoverMoms.com/kitchen

Last-Minute Black Bean Soup is made with a can of black beans, frozen corn kernels, salsa, spices, and flavorful toppers like cilantro. This recipe is gluten-free!

Try our Tuscan Minestrone Soup made with sautéed zucchini and carrots, canned beans, and whole grain elbow pasta. And watch Liz cook it up on YouTube.

Leek and Potato Soup via MealMakeoverMoms.com/kitchen

Potato Leek Soup features potatoes, leeks, onion, and milk.

Tortilla Soup via MealMakeoverMoms.com/kitchen

We’re sensing a pattern here: We adore canned beans, and we use them in a lot of our soups including this savory South-of-the-Border Tortilla Soup. We also toss in corn kernels, chicken, and use toppers like homemade corn tortilla chips.

We hope you’ll tune into Cooking with the Moms this week! You can find us right here on Meal Makeover Moms and also on Stitcher and iTunes.

18 responses to “Sweet Potato & Chicken Soup + Healthy Soups to Keep You Warm This Winter {Podcast #257}”

  1. Love how simple the recipe is…so few ingredients. I’ve made soup many times with squash and potatoes and other roots, but never sweet potatoes. No sure why!. Now I will! Pinning your pretty photo!

  2. Yum! You can never go wrong with chicken soup! And sweet potatoes…now that is perfect!

  3. I am in love with this recipe. Not only do I love sweet potato but I love a warm and hearty bowl of soup during the winter. Thanks for sharing, I can’t wait to try it out!

  4. GiGi Eats says:

    OOOO YUM! I am sooo on this, but with pumpkin and butternut squash instead of the taters! (long story – lol)

  5. Ruth says:

    Thanks for the quick to put together and healthy soup recipe.
    Due to allergy had to eliminate celery, but added a medium turnip
    and a yellow pepper. So yummy and hearty, we have a new
    favorite soup!

  6. Sonya says:

    We like hearty soups so I put in extra chicken, a carrot, cannelloni beans and zucchini. My first soup with sweet potatoes and was delicious!

  7. Lois says:

    Making this for Bernie canvassers in NH 🙂 thank you for recipe!

  8. Erika says:

    Made this for my family this weekend, it was delightful. I added some left over mushrooms and cauliflower at the end. Big hit!

  9. Kelly says:

    This is a wonderful, wonderful recipe!
    Very delicious and has the perfect amount of flavor!! Thank you so much for the post!

  10. Rebecca says:

    I’ve not tried this, but…there are tons of things to do to chicken soup to intensify flavors and build the base. Roast whole onions for soup, use rehydrated shitake (stemmed, sliced) for deep umami flavor. Sliced ginger. Use bone in chicken. I’ll remove bone and put bones back in to further cook out flavor. Garlic and kosher seasalt. The additions are endless, enoki mushrooms, tofu, fresh seafood, garnished with cilantro, chives, fine slivers of ginger. I’ll even cook a batch of farro to add into individual bowls. You can go in so many directions with a good chicken soup! So many.

    • Liz says:

      Rebecca. You made our day. So many great ideas. My mom, by the way, makes the BEST chicken soup in the world. When I see bone broth recipes, I think about the base for her soups!

  11. Regina says:

    I think I’m going to make this today. Possibly adding kernel corn and spinach. I’ll post the results after!

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