Creamy Chicken & Sweet Potato Soup

A cozy bowl of fall comfort! This creamy chicken and sweet potato soup is hearty, flavorful, and perfect for chilly autumn evenings. Easy to make and family-friendly, it's sure to become a seasonal favorite!

Ingredients

2 tbsp olive oil
1 small yellow onion, diced
3 cloves garlic, minced
2 large sweet potatoes, peeled and cubed (about 4 cups)
3 carrots, diced
2 celery stalks, diced
4 cups chicken broth
2 cups cooked, shredded chicken (rotisserie chicken works great!)
1 tsp dried thyme
1 tsp dried rosemary
½ tsp salt (or to taste)
½ tsp black pepper
1 cup heavy cream (or half-and-half for a lighter option)
1 cup shredded cheddar cheese
Cooked, chopped bacon (optional, for topping)
Fresh parsley or green onions, for garnish

Directions

In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Cook for 4–5 minutes until softened.

Stir in sweet potatoes, chicken broth, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until sweet potatoes are tender.

For a creamier soup, use an immersion blender to blend a portion of the soup, leaving some chunks for texture.

Stir in shredded chicken and heavy cream. Simmer for another 5–10 minutes until heated through.

Add shredded cheddar cheese and stir until melted. Taste and adjust seasonings as needed.

Ladle into bowls and top with crispy bacon, fresh parsley, or green onions. Serve warm with crusty bread!

Michelle’s Tip: For even more fall flavor, try roasting the sweet potatoes before adding them to the soup! It gives them a deeper, slightly caramelized flavor that makes this cozy dish even more delicious.

0 Comments

Creamy Chicken & Sweet Potato Soup

Creamy Chicken & Sweet Potato Soup

Leave a comment

Archive

NAVIGATE

FIND US

BIG TEX AFFILIATE PAGES