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Sweet Potato and Chicken Soup

sweet potato and chicken soup

Makes 6 Servings

Foods rich in vitamin A (like sweet potatoes!), can keep your family’s immune system going strong. If you follow a vegetarian diet, switch from chicken broth to vegetable broth, and leave the chicken out. For more protein, add 1 to 2 cups of chickpeas.

1 tablespoon olive oil or canola oil

2 celery stalks, trimmed and cut into ¼-inch dice (about ¾ cup)

1 small onion, cut into ¼-inch dice (about 1 cup)

4 cups chicken broth, made from reduced sodium chicken bouillon or in a 32 ounce carton

One medium sweet potato (12 ounces), peeled and cut into ½-inch dice

½ teaspoon dried thyme

1½ cups roughly chopped cooked chicken (about 8 ounces)

  1. Heat the oil in a medium-size pot over medium-low heat. Add the celery and onion and cook, stirring frequently, until tender, about 10 minutes. Lower the heat if the vegetables begin to brown.

  2. Add the chicken broth, sweet potato, and thyme, and stir to combine. Raise the heat to high and bring to a boil. Lower the heat and cook at a low boil, stirring occasionally, until the sweet potatoes are tender, 12 to 15 minutes.

  3. Stir in the chicken and heat through.

Nutrition Information per Serving (1 generous cup):

140 calories, 3.5g fat (0.5g saturated), 14g carbohydrate, 510mg sodium,  2g fiber, 13g protein, 160% vitamin A

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