Chicken and Sweet Potato Soup: Hearty and Nutritious

This flavorful chicken and sweet potato soup is packed with nutrients and a perfect balance of savory and slightly sweet flavors. The tender chicken and soft sweet potatoes make for a hearty and filling meal.

Ingredients

• 1 tbsp olive oil
• 1 lb (450 g) chicken breasts or thighs, diced
• 1 onion, chopped
• 2 garlic cloves, minced
• 3 medium sweet potatoes, peeled and diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 6 cups (1.4 L) chicken broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp ground turmeric
• Salt and pepper, to taste
• 2 cups (120 g) spinach or kale, chopped (optional)
• Juice of 1 lime (optional for added brightness)
• Fresh parsley or cilantro for garnish

Instructions

Cook the Chicken

1. Heat olive oil in a large pot over medium heat. Add the diced chicken and season with salt and pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the pot and set aside.

Sauté the Vegetables

2. In the same pot, add onion, garlic, carrots, and celery. Cook for 5-7 minutes until the vegetables begin to soften and the onion is translucent.

Add Sweet Potatoes and Spices

3. Add the diced sweet potatoes, cumin, smoked paprika, and turmeric to the pot. Stir well to coat the vegetables with the spices.

Simmer the Soup

4. Pour in the chicken broth and bring to a boil. Once boiling, reduce the heat and let the soup simmer for 25-30 minutes, or until the sweet potatoes are tender.

Add Chicken and Greens

5. Return the cooked chicken to the pot. If using, add spinach or kale and cook for an additional 5 minutes until the greens are wilted.

Finish the Soup

6. Stir in lime juice (if using) and adjust seasoning with salt and pepper to taste.

Serve

• Ladle the chicken and sweet potato soup into bowls. Garnish with fresh parsley or cilantro. Serve with crusty bread or a side salad for a complete meal.

Tips

• For a creamier soup, use an immersion blender to partially blend the soup, leaving some chunks for texture.
• If you prefer a spicier soup, add a pinch of cayenne pepper or some chopped jalapeños.
• This soup can be stored in the fridge for up to 3 days or frozen for up to 3 months.

This chicken and sweet potato soup is not only delicious but also a wholesome, nutrient-packed dish perfect for any time of year!