chicken and sweet potato soup

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4.5 of 5 (13)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 287.0
  • Total Fat: 8.6 g
  • Cholesterol: 51.1 mg
  • Sodium: 445.0 mg
  • Total Carbs: 26.4 g
  • Dietary Fiber: 3.5 g
  • Protein: 25.2 g

View full nutritional breakdown of chicken and sweet potato soup calories by ingredient
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Introduction

adapted from a Rachael Ray recipe adapted from a Rachael Ray recipe
Number of Servings: 6

Ingredients

    * Sweet potato, 2 sweetpotato, 5" long
    * Chicken Breast, no skin, 16 ounces
    * Carrots, cooked, 1.5 cup slices
    * Celery, cooked, 1 cup, diced
    * Jalapeno Peppers, 2 pepper
    * Chicken stock, home-prepared, 6 cup
    * Olive Oil, 2 tbsp
    * Garlic, 4 cloves
    * Onions, raw, 1 cup, chopped
    * Thyme, dried, 1 tsp
    * Bay Leaf, dried, 1 leaf
    * Salt and Pepper to Taste

Directions

This is pretty self-explanatory. Start the olive oil over medium heat, saute the onions and garlic for a minute, then add the carrots, celery and jalapenos. (It actually tastes better if you use chipotle peppers instead of just raw jalapenos, but sometimes I modify if we want a little less heat, since we find the raw jalapenos to be less hot than the smoked ones).
Before adding any liquid, add the spices and herbs and stir it to let the flavors start to "stick" to the veggies. Then add the stock (low sodium broth would probably work fine also), bring to a boil and add the chicken. I dice the chicken in bite-size pieces, but as long as you're willing to wait a little longer, you could certainly add larger pieces, even whole pieces. Once the soup is again boiling for about 10 minutes, add the sweet potatoes and continue to cook until potatoes are tender. (Note: you may want to peel the sweet potatoes; I leave the peel on)

Number of Servings: 6

Recipe submitted by SparkPeople user APRILDAKOTA.

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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    This was fabulous. I actually made it in the am, sauted the veggies and then threw the potatoes, chicken, and veggies in the crock pot. Cooked it all day and that mashede with a potato masher. It was one of the best soups that I have made. (also we used 1 chipotle pepper for nice warm spice) - 1/24/10

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  • Incredible!
    1 of 1 people found this review helpful
    love it! even got my husband to eat sweet potatoes, which he normally won't even consider... - 12/16/09

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  • Very Good
    1 of 1 people found this review helpful
    Chopped all the veggies and found that I'd already used the last of my chicken broth. So....I went with healthy req. cream of chicken. Delicious! Definitely making again! - 10/20/09

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  • This is so much better than I was expecting. Simple recipe but loads of flavor and filling. Great fall or winter recipe. Used a poblano pepper for the spice. A bit of sweetness from the potato but not strange at all. - 8/29/15

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  • SO good!!! I used chipotle peppers, and added a can of black beans. Love the heat! - 9/22/11

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