High Protein
High Protein Sweet Potato Chicken Soup is a hearty dinner you can serve when you want something warm, filling, and easy to share.
Each bowl has 35 grams of protein from chicken breast and cannellini beans, with sweet potatoes, kale, carrots, celery, and onion rounding everything out.
The broth gets its flavor from garlic, thyme, oregano, smoked paprika, and a little fresh lemon juice. The sweet potatoes add some natural sweetness, while the white beans make the soup more filling without making it heavy.
You can serve it for a family dinner, pack leftovers for lunch, or make a batch for the week ahead. It’s also a good fall soup when the weather cools down and you want a complete meal in one bowl.
With six servings and a total time of 50 minutes, this high-protein chicken soup gives you enough for dinner and a few extra portions.
Why You’ll Love This High Protein Sweet Potato Chicken Soup
High in Protein
Each serving has 35 grams of protein from chicken breast and cannellini beans.
A Complete Meal in One Bowl
Chicken, white beans, sweet potatoes, and vegetables make this soup filling enough for lunch or dinner.
Good for Meal Prep
The recipe makes six servings, so you can portion leftovers for lunches or another dinner.
Made in One Pot
A large Dutch oven gives the chicken, vegetables, and broth enough room to cook together.
Ready in 50 Minutes
Prep takes 15 minutes, and the soup cooks in about 35 minutes.
Ingredient Substitutions
Chicken Breast
Boneless, skinless chicken thighs can replace chicken breast, although the nutrition information will change.
Cannellini Beans
Great Northern beans or navy beans can replace cannellini beans.
Kale
Baby spinach or chopped Swiss chard can replace kale. Spinach softens faster, so add it near the end.
Sweet Potatoes
Butternut squash can replace sweet potatoes in an equal amount.
Fresh Lemon Juice
A small amount of apple cider vinegar can replace lemon juice when you need a little acidity.
Dried Thyme
Dried rosemary or Italian seasoning can replace dried thyme.
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High Protein Sweet Potato Chicken Soup
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Equipment
Ingredients
- 1 tablespoon olive oil
- 1½ pound boneless skinless chicken breasts cut into bite-size pieces
- 1 medium yellow onion diced
- 2 medium carrots peeled and sliced
- 2 stalks celery diced
- 3 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 5 cups low-sodium chicken broth
- 2 medium sweet potatoes peeled and cut into ½-inch cubes
- 1 can (15-ounce) cannellini beans drained and rinsed
- 2 cups chopped kale
- 1 tablespoon fresh lemon juice
- 2 tablespoon chopped fresh parsley
Instructions
- Heat the olive oil in a large Dutch oven over medium heat.
- Add the chicken. Cook for 5 to 6 minutes, stirring occasionally, until lightly browned.
- Add the onion, carrots, and celery. Cook for 5 minutes, stirring occasionally.
- Add the garlic, thyme, smoked paprika, oregano, salt, and black pepper. Cook for 30 seconds.
- Add the chicken broth, sweet potatoes, and cannellini beans. Stir well.
- Bring the soup to a boil. Reduce the heat to low. Cover and simmer for 18 to 20 minutes, until the sweet potatoes are tender and the chicken is cooked through.
- Add the kale. Simmer for 3 to 4 minutes, until the kale wilts.
- Add the lemon juice and parsley. Stir well.
Notes
Tips and Tricks
Cut Chicken Evenly – Keep the chicken pieces close in size so they finish cooking at the same time. Remove Tough Kale Stems – Strip the leaves from thick stems before chopping for a softer texture. Thicken the Broth – Mash a small spoonful of cannellini beans into the soup for a slightly thicker broth. Add Broth as Needed – Sweet potatoes and beans can absorb liquid as the soup sits, so keep extra broth available for leftovers.Storing and Reheating
Refrigerate – Store cooled soup in an airtight container in the refrigerator for up to 4 days. Freeze – Freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator. Reheat on Stovetop – Place a serving in a saucepan over medium-low heat until hot. Add a little broth if needed. Reheat in Microwave – Place a serving in a microwave-safe bowl and heat in 1-minute intervals, stirring between each interval.Nutrition
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