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Curried Sweet Potato Soup With Chicken

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Curried Sweet Potato Soup With Chicken
Curried Sweet Potato Soup With Chicken

The leaves are swirling down from the trees like gorgeous yellow and orange dancers, the nip in the air has us donning sweaters in the mornings to take the kids to school and our inner primitive being has us craving hot, filling comfort food.

Soup season has arrived!

It’s also the time of year I swear I was a bear in my former life, I would like to fill up on soups and stews then hibernate until spring when the snow starts to fly. Who’s with me on that?

This is in my top 5 soups, along with my potato bacon soup and spicy lentil soup. Please don’t be afraid of the curry and garam masala. The amounts used in this soup barely make it spicy and they are such amazing spices that you just need to trust me and make this soup. It will soon become a family favorite, guaranteed.

Ingredients Needed for Curried Sweet Potato Soup With Chicken

3 cooked chicken breasts, diced
6 cups of strong vegetable broth
dash nutmeg
1 tsp curry
1 tsp garam masala
2 scallions, diced
1 tbsp butter
4 cloves of garlic, diced
3 cups of  peeled & diced sweet potatoes, about 2 medium
3 diced & peeled red potatoes

Throw it in a crockpot and cook all day.

Done.

What? You want directions?

Fine. Needy people.

You can choose to make this in a crockpot or on the stove top, pick your poison. In either, start out by adding in your vegetable broth. I prefer using a powdered type, Vegeta is pretty amazing and one of my favorites for flavor. Make sure it’s darn good and strong-tasting!

In a skillet, heat your butter on medium heat and when it’s sizzling, add in the garlic and onions. Sautee them until the scallions are tender then add in your spices. Sautee another minute or two, then add to the pot.

The nutmeg addition came from my friend Charlynn who tops her potato soups with nutmeg and I must admit, it makes a lovely difference with this soup.

The reason there are two different types of potatoes is because I didn’t have enough of either one in my pantry and I think that’s what made it so good, by complete accident. There is just the right amount of each one to balance each other, without too much sweet potato flavor or earthy potato.

Now, the reason I always make my broth first is so that you have it ready to deglaze the pan of its butter and spices. Take a few tablespoons of the broth and clean out that pan, swirling it around to get all the spices out, then add it to the pot.

Add in the rest of the ingredients – potatoes and chicken-  and cook until the potatoes are tender. This can sit all day in the crockpot on low and cook up just heavenly.

Now my dears, you have a couple of choices for serving with this soup.

You can:

-Leave it, like I did in my picture. I didn’t want a smooth creamy soup, I wanted chunky, brothy goodness.

-Remove some potatoes and puree them for a smoother base.

-Puree the whole dang thing.

Again, up to you. All are good choices but it depends on what you are looking for in a soup.

swet

What are some of your favorite soups for this time of year?

Love,

Let the Hibernating Begin Magpie

Learn to cook like the Kitchen Magpie

Sweet Potato Chicken Curry Stew

Rich, chunky curried sweet potato soup with chicken. Perfect for those "soup" days!
Prep Time
10 minutes
Cook Time
1 hour
Total Time
1 hour 10 minutes
Course
Dinner
Cuisine
Stew
Servings
6
Calories
308
Author
Karlynn Johnston

Ingredients

  • 18 oz 3 cooked chicken breasts diced
  • 6 cups strong vegetable broth
  • 1 dash nutmeg
  • 1 tsp curry
  • 1 tsp garam masala
  • 2 scallions diced
  • 1 tbsp butter
  • 4 cloves garlic diced
  • 3 cups peeled & diced sweet potatoes(about 2 medium)
  • 3 peeled & diced red potatoes

Instructions

  1. You can choose to make this in a crockpot or on the stove top, pick your poison. In either, start out by adding in your vegetable broth. I prefer using a powdered type, Vegeta is pretty amazing and one of my favorite for flavor. Make sure it's good and strong-tasting! 

  2. In a skillet, heat your butter on medium heat and when it's sizzling, add in the garlic and onions. 
  3. Sautee them until the scallions are tender then add in your spices. 
  4. Sautee another minute or two, then add to the pot. Now, the reason I always make my broth first is so that you can deglaze the pan of its butter and spices. 

  5. Take a few tablespoons of the broth and clean out that pan, swirling it around to get all the spices out, then add it to the pot.

  6. Add in the rest of the ingredients - potatoes and chicken- and cook until the potatoes are tender. 

  7. Now my dears, you have a couple of choices for serving with this soup. You can:-Leave it, like I did in my picture. I didn't want a smooth creamy soup, I wanted chunky, brothy goodness.-Remove some potatoes and puree them for a smoother base.-Puree the whole dang thing. Again, up to you. All are good choices but it depends on what you are looking for in a soup.

Nutrition Information

Serving: 6g, Calories: 308kcal, Carbohydrates: 34g, Protein: 29g, Fat: 5g, Saturated Fat: 2g, Cholesterol: 77mg, Sodium: 1076mg, Potassium: 945mg, Fiber: 4g, Sugar: 6g, Vitamin A: 203.7%, Vitamin C: 14.7%, Calcium: 5%, Iron: 12%

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian Prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

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