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Creamy Chicken Sweet Potato Soup

Bowl of creamy chicken sweet potato soup with tender chicken pieces and spinach in velvety broth
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Tender sweet potatoes and juicy chicken in a super creamy soup base. Easy one-pot weeknight dinner ready in under an hour.

Ingredients

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  • 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
  • 2 medium cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 1–1/2 cups 2% or skim milk
  • 1/2 cup heavy whipping cream
  • 2–1/2 cups chicken broth
  • 1–1/2 lbs sweet potatoes, peeled and cut into 1/2-inch cubes
  • 1 tablespoon minced fresh thyme
  • 2 cups packed baby spinach or chopped kale
  • Crusty bread for serving (optional)

Instructions

  1. Heat Dutch oven over medium-high heat. Add olive oil and swirl to coat. Add chicken and onion, season with salt and pepper, and sauté 5-7 minutes until chicken reaches 165°F internal temperature and onions are tender. Transfer to a plate and set aside.
  2. Melt butter in same pot over medium heat. Add garlic and cook 1 minute until fragrant. Whisk in flour and cook 1-2 minutes until golden brown.
  3. Slowly add milk in 6 additions (about 1/4 cup each), whisking constantly after each pour until smooth. Takes about 3-4 minutes total. Add heavy cream and chicken broth, whisking to combine.
  4. Add sweet potatoes, thyme, and cooked chicken mixture. Bring to a simmer over medium-high heat with small bubbles forming around edges.
  5. Reduce heat to medium-low and simmer 8-10 minutes until sweet potatoes pierce easily with fork but still hold shape.
  6. Add spinach or kale and stir until wilted, about 1-2 minutes. Season with salt and pepper to taste. Serve warm with crusty bread.

Notes

  • Use boneless skinless chicken thighs instead of breasts for extra juicy, flavorful results.
  • Cut sweet potatoes into uniform 1/2-inch cubes so they cook evenly.
  • Keep soup at a low simmer to prevent dairy from separating. Do not boil.
  • Whisk constantly when adding milk in small increments to prevent lumps in the roux.
  • If soup is too thick, whisk in additional broth or milk 1/4 cup at a time.
  • Use a 5-quart or larger Dutch oven for best results.

Nutrition

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