Creamy Chicken Sweet Potato Soup

Creamy chicken sweet potato soup is my go-to when I need something hearty, nourishing, and downright delicious on a busy weeknight. This one-pot wonder brings together tender cubes of chicken, naturally sweet potatoes, and fresh greens in the dreamiest, most velvety broth you’ll ever taste. It’s the kind of comfort food that warms you from the inside out.

I’ll never forget the first time I made this soup on a chilly autumn evening when my fridge was looking pretty bare. I had some chicken breasts, a couple of sweet potatoes, and spinach that needed using up. What started as a “let’s see what happens” experiment turned into one of my most-requested recipes. The way the sweet potatoes break down slightly to create natural creaminess, combined with the rich dairy base, makes this creamy chicken sweet potato soup incredibly satisfying. It’s filling enough to be a complete meal, yet light enough that you won’t feel weighed down. The best part? Everything cooks in one pot, and you can have dinner on the table in under an hour. My family loves dunking crusty bread into every last drop.

What You’ll Need for This Cozy Soup

Before we dive in, I always recommend gathering everything first so your cooking flows smoothly. Pro tip: I prefer using boneless skinless chicken thighs instead of breasts when I have them because they stay extra juicy and add more flavor to the broth.

• 1 tablespoon olive oil
• 1 lb boneless skinless chicken breasts, cut into 1/2-inch cubes
• 1 medium yellow onion, finely diced
• Kosher salt and pepper to taste
• 2 tablespoons unsalted butter (I never skimp on this for the best roux)
• 2 medium cloves garlic, minced
• 3 tablespoons all-purpose flour
• 1-1/2 cups 2% or skim milk (whole milk works beautifully too)
• 1/2 cup heavy whipping cream
• 2-1/2 cups chicken broth (homemade or quality store-bought)
• 1-1/2 lbs sweet potatoes, peeled and cut into 1/2-inch cubes
• 1 tablespoon minced fresh thyme (dried works in a pinch, use 1 teaspoon)
• 2 cups packed baby spinach or chopped kale
• Crusty bread for serving (optional but highly recommended)

Equipment needed: 5-quart or larger Dutch oven or heavy-bottomed pot

How to Make This Comforting Bowl of Goodness

I recommend reading through all the steps before starting so you know what’s coming next. The key to success with this chicken sweet potato soup is keeping your heat at the right level and whisking thoroughly when making the creamy base.

Step 1: Heat your Dutch oven or medium pot over medium-high heat. Add the olive oil and swirl it around to coat the bottom evenly. Toss in your cubed chicken and diced onion, then season generously with salt and pepper. Sauté for about 5-7 minutes, stirring occasionally, until the chicken reaches an internal temperature of 165°F (it should be white all the way through with no pink) and the onions are soft and translucent. Transfer everything to a plate and set aside.

Step 2: In the same pot (no need to clean it, those browned bits add flavor), melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until it’s fragrant and golden but not browned. This is where your kitchen starts smelling amazing.

Step 3: Whisk in the flour and let it cook for 1-2 minutes, stirring constantly, until it turns a light golden brown color. This roux is the secret to a lump-free, creamy chicken sweet potato soup. Pro tip: If you see any lumps forming, whisk vigorously to smooth them out.

Step 4: Here’s the crucial part. Slowly begin adding the milk in 6 additions (about 1/4 cup each time), whisking constantly after each pour until smooth before adding more. This patience prevents lumps and creates that silky texture. The whole process takes about 3-4 minutes. Once all the milk is incorporated and smooth, add the heavy cream and chicken broth, whisking to combine everything.

Step 5: Add the cubed sweet potatoes, minced thyme, and your cooked chicken and onion mixture back into the pot. Stir everything together. Increase heat to medium-high and bring the soup to a simmer. You’ll see small bubbles forming around the edges, not a rolling boil. Once simmering, reduce the heat to medium-low and let it cook for 8-10 minutes until the sweet potatoes are fork-tender (they should pierce easily but still hold their shape). Watch carefully and don’t let it boil hard or the dairy may separate.

Step 6: Add the spinach or kale to your creamy chicken sweet potato soup and stir well. It’ll wilt down within 1-2 minutes. Taste and adjust the seasoning with more salt and pepper as needed. I usually add another 1/2 teaspoon of salt at this point. Serve immediately while hot with plenty of crusty bread on the side.

Perfect Pairings for Your Soup Bowl

This chicken sweet potato soup is hearty enough to stand alone, but the right sides make it even better.

Crusty French Baguette: The crispy exterior and soft interior are perfect for soaking up every bit of that creamy broth. The texture contrast makes each bite more satisfying.

Simple Garden Salad: A light mix of greens with lemon vinaigrette cuts through the richness beautifully and adds freshness to balance the meal.

Garlic Bread: Because you can never have too much bread with soup. The buttery garlic flavor complements the subtle sweetness of the potatoes perfectly.

Roasted Brussels Sprouts: If you want extra vegetables, roasted Brussels sprouts add a nice caramelized flavor that pairs wonderfully with creamy chicken sweet potato soup during fall and winter months.

More Sweet Potato Soup Favorites

This creamy chicken sweet potato soup’s protein-rich profile makes it a complete meal, but vegetarian variations offer equally satisfying options. For a plant-based version with classic spices, the Sweet Potato Soup showcases sweet potatoes’ natural creaminess without dairy or meat. When seeking added protein without chicken, the Black Bean Sweet Potato Soup combines hearty black beans with coconut milk and smoky Southwestern spices.

For maximum vegetable variety, try the Sweet Potato Vegetable Soup loaded with butternut squash, carrots, and leafy greens in a nourishing broth. To explore different vegetable combinations, the Carrot and Sweet Potato Soup pairs sweet potatoes with carrots and warming spices for balanced sweetness. Each recipe offers unique ways to enjoy sweet potatoes’ versatility in comforting bowls perfect for any occasion.

Keeping Your Soup Fresh and Delicious

This soup stores remarkably well, making it perfect for meal prep. I recommend letting it cool completely before transferring to airtight containers for the fridge, where it’ll stay fresh for up to 6 days. The flavors actually deepen overnight, so day-two soup is often even better than day one.

For reheating, I prefer warming individual portions in the microwave for 2-3 minutes, stirring halfway through, or gently reheating on the stovetop over medium-low heat. Add a splash of milk or broth if it’s thickened up too much. Pro tip: Avoid high heat when reheating to prevent the dairy from breaking.

If you want to freeze your creamy chicken sweet potato soup, let it cool completely first, then store in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating. The texture stays surprisingly creamy even after freezing.

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