Whole30 Chicken and Sweet Potato Soup
A cozy and comforting soup made with chicken and sweet potatoes, perfect for Whole30 and quick weeknight dinners.
Ingredients
Main Ingredients
- 2-3 medium sweet potatoes, peeled and cubed Adds sweetness and thicken the broth
- 1 pound chicken thighs or breasts Thighs stay juicy; breasts are leaner
- 1 medium onion, chopped
- 2 cloves garlic, minced Add for flavor
- 2 medium carrots, chopped Optional but adds flavor
- 2 stalks celery, chopped Optional but adds flavor
- 4 cups chicken broth Whole30 compliant
- 2 tablespoons olive oil or avocado oil For cooking
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 to taste salt and pepper To season
- 1 medium fresh lemon, juiced Adds brightness
- 1 big handful spinach or kale, optional To add at the end for extra nutrients
Instructions
Preparation
- In a large pot, heat olive oil over medium heat and soften the chopped onion.
- Add minced garlic and stir for about 30 seconds until fragrant.
- Add chopped carrots and celery if using, and cook for a few minutes.
- Add chicken thighs or breasts, chicken broth, smoked paprika, dried thyme, salt, and pepper. Bring to a simmer.
- Once simmering, add the cubed sweet potatoes and cook until tender.
- Shred the chicken right in the pot and stir in lemon juice and greens before serving.
Notes
For a creamier texture, mash a few cooked sweet potato pieces against the pot's side. Store in the fridge for up to 4 days or freeze in portions for up to 3 months.