Hearty Herbed Chicken & Sweet Potato Soup

This Hearty Herbed Chicken & Sweet Potato soup is so easy to make and…it is good for you too! But easy and healthy won’t be the first thing that comes to your mind when you take your first bite of this hearty, flavor-packed soup. Trust me, you’ll want to add this to your fall menu for sure.

A bundle of fresh herbs, peeled & chunked sweet potatoes combined with boneless skinless chicken thighs and a rich broth cooked low and slow yields the perfect meal for a chilly fall evening.

The prep on this soup is under 15 minutes – here’s your grocery list ::

  • 3 lbs boneless skinless chick thighs (I should have trimmed the fat!)
  • 2 large sweet potatoes, peeled and cut into 1″ chunks
  • 3-4 sprigs of thyme
  • ½ c finely chopped fresh parsley
  • 4 T chopped chives
  • 32 oz  chicken broth
  • 8 oz white wine (I used Moscato)
  • 1 T Dijon mustard 
  • 1 t sea salt
  • ½ t finely ground black pepper
  • 3 T cornstarch as thickener (optional)

 With this short list of ingredients, fresh herbs are key to bringing the flavor. If you don’t have fresh herbs, you can substitute dried herbs, just be sure to reduce the amounts ::

  • dried parsley = 2-3 T,
  • dried thyme = ½ t,
  • 1 T chopped chives

Place all ingredients into a large dutch oven, cover and place in a 325° oven for 4 hours. Once cooking time is complete, add additional salt and pepper as necessary.

Depending on the time of day you’re prepping, and/or your planned dinnertime, you can easily adjust the cooking time and temperature to accommodate your schedule. For instance, this soup can cook for 6 hours @ 275°, 8 hours @ 250°, 3 hours @ 350°.

Hearty Herbed Chicken & Sweet Potato Soup
Serves 8
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Prep Time
15 min
Cook Time
4 hr
Prep Time
15 min
Cook Time
4 hr
Ingredients
  1. 3 lbs boneless skinless chick thighs (I should have trimmed the fat!)
  2. 2 large sweet potatoes, peeled and cut into 1" chunks
  3. 3-4 sprigs of thyme*
  4. ½ c finely chopped fresh parsley*
  5. 4 T chopped chives*
  6. 32 oz  chicken broth
  7. 8 oz white wine (I used Moscato)
  8. 1 T Dijon mustard
  9. 1 t sea salt
  10. ½ t finely ground black pepper
  11. 3 T cornstarch as thickener (optional)
Instructions
  1. Preheat oven to 325°. Place all ingredients in a 7-9 qt Dutch oven, stirring liquid ingredients to combine. Cover and place in the preheated oven. Cook for 4 hours at 325°. Once cooking time is complete, taste and add additional salt and pepper as desired.
  2. Serves 8
*If using dried herbs
  1. dried parsley = 2-3 T,
  2. dried thyme = ½ t,
  3. 1 T chopped chives
**If adjusting cooking time
  1. this soup can cook for 6 hours @ 275°, 8 hours @ 250°, 3 hours @ 350°.
Adapted from Food for a Year
Adapted from Food for a Year
Food for a Year: https://foodforayear.com/

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