30-Minute One-Pot Creamy Chicken and Sweet Potato Soup

Chef Emma recalls chilly autumn evenings spent around the stove with her family, laughing as dinner simmered and the house filled with comforting aromas. This 30-minute creamy chicken and sweet potato soup is a staple—hearty, wholesome, and perfect for busy weeknights or cozy weekends.

With tender chicken, velvety sweet potatoes, and fresh herbs all in one pot, this meal is simplicity at its best—minimal effort, memorable flavor, and a bowl of comfort for everyone at the table.

30-Minute One-Pot Creamy Chicken and Sweet Potato Soup

Cozy, creamy chicken and sweet potato soup—one pot, 30 minutes, pure comfort. Perfect for busy families and chilly evenings.

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Ingredients Equipment Method Notes

Ingredients

  

• – 1 lb boneless skinless chicken breasts diced
• – 2 large sweet potatoes peeled and cubed
• – 1 tablespoon olive oil
• – 1 medium yellow onion chopped
• – 2 medium carrots diced
• – 2 garlic cloves minced
• – 3 cups chicken broth low sodium
• – 1 cup milk or non-dairy milk
• – 1/2 cup heavy cream or coconut milk for dairy-free
• – 1 teaspoon dried thyme
• – 1/2 teaspoon dried oregano
• – Salt and pepper to taste
• – 2 cups fresh spinach chopped
• – Optional: 2 tablespoons chopped parsley crusty bread

Equipment

• Large soup pot or Dutch oven, ladle, knife, cutting board

Method

 

1. Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and garlic for 2-3 minutes.
2. Add diced chicken and cook for 5 minutes until lightly browned.
3. Add sweet potatoes, thyme, oregano, salt, and pepper. Stir to mix.
4. Pour in chicken broth. Bring to boil, then simmer covered for 10-12 minutes.
5. Stir in milk, heavy cream, and spinach. Simmer 5 minutes until creamy and spinach is wilted.
6. Taste and adjust seasoning. Sprinkle parsley and serve hot.

Notes

Use gluten-free broth for GF needs. Coconut milk keeps it dairy-free. Store leftovers for up to 3-4 days.

Calories: 370 per serving

Nutrition Facts

Tips and Variations

• For extra creaminess, substitute half-and-half or coconut cream for heavy cream.
• Add baby spinach or kale for a boost of greens and nutrients.
• Swap chicken for turkey or keep it vegetarian by using chickpeas.
• Delicious as leftovers—reheats wonderfully for meal prep.

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