Chicken and Sweet Potato Soup
This easy Chicken and Sweet Potato Soup is made with simple ingredients for a hearty soup the whole family will love. Gluten-free and dairy-free.
Servings 6
Calories 221kcal
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion diced
- 2 large carrots sliced
- 2 stalks celery sliced
- 3 sweet potatoes peeled and cubed
- 4 teaspoons minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ⅛ teaspoon red chili flakes
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 pound boneless skinless chicken thighs or breasts
- 4 cups chicken broth
- 3 teaspoons tomato paste
Instructions
- Heat olive oil in a large saucepan or Dutch oven over medium heat. Add the onion, carrots, celery, sweet potatoes, garlic, cumin, smoked paprika, chili flakes, salt, pepper, and chicken. Add the chicken broth and bring to a boil. Lower heat to a simmer and cover for 20 minutes or until chicken is cooked through.
- Skim off any foam from the soup and transfer cooked chicken to a cutting board. Shred chicken or cut into pieces.
- Return chicken to the saucepan. Add tomato paste.
- Let the soup simmer, covered, on low heat for 15 minutes.
Notes
To store: Keep soup in an airtight container in the refrigerator for 2-3 days.
Nutrition
Serving: 1g | Calories: 221kcal | Carbohydrates: 29g | Protein: 18g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 75mg | Sodium: 1140mg | Potassium: 745mg | Fiber: 5g | Sugar: 8g | Vitamin A: 19683IU | Vitamin C: 7mg | Calcium: 68mg | Iron: 2mg