Chicken Bacon Soup With Sweet Potatoes

There are some soups you just can’t get enough of, and Chicken Bacon Soup with Sweet Potatoes is one of them! It is hearty, chunky, brothy, and full of incredible flavor. Perfect on a cold night or whenever you need a hug in a bowl, this soup is a must-try!

I love creating new and interesting soups, and some of my favorite soups are simple, humble fare with common ingredients, like this Chicken Bacon Soup with Sweet Potatoes. 

Soup doesn’t have to be fancy or intimidating, and this easy soup simmers to perfection in a Dutch oven, a soup pot, or even in a crockpot. I also love making it in my Smart Skillet, and I’ve included instructions for that below.

Chicken Bacon Soup With Sweet Potatoes

Some of my favorite ingredients are in this soup: sweet potatoes, bacon, kale, leeks, and of course, chicken. It’s packed with flavor and nutrition, and the broth takes on all the flavors from the ingredients and is so delicious.

I like to serve this soup with a loaf of crusty bread that I warm up in the oven. Crusty, buttered bread and a bowl of amazing soup are, to me, pretty close to perfect.

What’s a Smart Skillet?

Greenpan Smart Skillets are my new favorite kitchen appliance. This skillet sits on my countertop and can cook anything. It has a ceramic non-stick coating, and it can easily make soups, stews, rice, or sear a steak for dinner. Plus, the handy smart features make cooking in it so easy! 

We recently made this Chicken & Sweet Potato Soup with Turmeric in our Smart Skillet. So delicious and EASY!

Gather these ingredients

• Bacon
• Chicken breast – Boneless and skinless; thinly sliced.
• Salt and pepper
• Olive oil
• Leeks – Washed and thinly sliced.
• Shallots – Thinly sliced.
• Carrots – Cubed about the same size as the sweet potatoes.
• Celery – Washed and sliced.
• Chicken stock
• Thyme sprigs – Fresh thyme
• Sweet potatoes – Peeled and cut into cubes the same size as the carrots.
• Kale – Washed and coarsely chopped.
• Parmesan cheese – To garnish the soup.

How to make Chicken Bacon Soup with Sweet Potatoes

1. Cook the bacon in a large Dutch oven or soup pot over medium heat until it is crisp. Remove it from the pot and drain it on paper towel, reserving 1 teaspoon of the fat in the pot.
2. Slice the chicken breasts thinly and season them with salt and pepper.
3. Saute the chicken slices in the pan until they’re browned on all sides. Transfer the chicken to a plate with the bacon, leaving drippings in the pan.
4. Add the leek, shallots, carrots, and celery to the pan and saute for about 5 minutes.
5. Deglaze the pan with 1 cup of chicken stock, scraping the bottom to remove any browned bits.
6. Add the chicken and bacon back into the pot and add the remaining stock, salt, pepper, and thyme sprigs. Cover and simmer for 1 hour.
7. Add the sweet potato cubes, cover and simmer for an additional hour.
8. Discard the thyme sprigs, cut the chicken into bite-sized pieces (optional), and add the kale, stirring until it wilts.
9. Top hearty bowls of soup with freshly grated Parmesan cheese.

How to make Chicken Bacon Soup with Sweet Potatoes in a Greenpan Smart Skillet

1. Select the sear/saute mode on the Smart Skillet and set the temperature to 400-F. 
2. Cook the bacon until crisp, then remove it from the Smart Skillet and set it on a paper towel-lined plate. Reserve 1 teaspoon of bacon fat in the pan.
3. Slice the chicken into strips and season it with salt and pepper. Add the chicken to the Smart Skillet and brown on both sides.
4. Transfer the chicken to the plate with the bacon and reserve any juices in the skillet.
5. Turn the temperature to 350-F and add the leeks, shallots, carrots, and celery to the drippings in the skillet and saute for 5 minutes.
6. Add 1 cup of chicken stock and scrape the pan to remove any browned bits.
7. Return the chicken and bacon to the skillet, and add the remaining chicken broth and thyme sprigs. 
8. Turn the heat to 200-F and cover, and simmer for about 20 minutes.
9. Add the sweet potatoes and simmer for an additional hour or until the sweet potatoes are tender.
10. Discard the thyme sprigs, but the chicken into bite-sized pieces, and add the kale, stirring until the kale wilts.
11. Adjust the seasoning and serve with freshly grated Parmesan cheese.

Tips & substitutions

• You can chop the bacon before or after crisping it in the pan.
• I like using no salt added chicken broth so I can control the salt in the soup, but any chicken broth or stock will work. Make sure to adjust the seasoning before serving.
• No fresh thyme? Use 1 tsp. of dried thyme instead. 
• Wash the leeks carefully – they grow in sandy soil, and dirt can get trapped in the layers.
• Don’t cut the sweet potatoes and carrots too large, or they won’t fit on the spoon with all the other yumminess.

Serving suggestions

You don’t need anything more than a chunk or slice of crusty bread with this easy chicken soup recipe, but sometimes I’ll serve a smaller bowl of soup with a sandwich, salad, or even a muffin. Having company? Having company? Serve this soup as a part of soup and sandwich board!

Storage

Store any leftover soup in an airtight container in the fridge for 3-4 days. It’ll reheat nicely in the microwave or a saucepan on the stove.

Check out these awesome soup recipes while you’re here

• Creamy Butternut Squash Soup 
• Smoked Tomato Bacon Soup 
• Best Clam Chowder
• Smoked Turkey Pot Pie Soup

More soup recipes from my friends:

Skinny Chicken Fajita Soup [A Spicy Perspective], Easy Tomato Tortellini Soup [Belly Full]. 

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Chicken Bacon and Sweet Potato Soup

There are some soups you just can’t get enough of, and Chicken Bacon Soup with Sweet Potatoes is one of them! It is hearty, chunky, brothy, and full of incredible flavor. Perfect on a cold night or whenever you need a hug in a bowl, this soup is a must-try!

Prep Time: 15 minutes mins

Cook Time: 1 hour hr

Total Time: 1 hour hr 15 minutes mins

Yield: 6

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Ingredients

 

1x2x3x

• 8 slices bacon
• 1 ½ - 2 pounds chicken breasts, sliced thinly
• Salt & pepper
• 2 Tbsp. olive oil
• 2 cups thinly sliced leek, from 2 large leeks
• 2 large shallots, sliced thinly
• 2 cups carrots, sliced, (cut in same size as sweet potatoes)
• 1 cup celery, sliced, from 2 large stalks
• 6 cups chicken stock
• 5 thyme sprigs
• 12 ounces sweet potatoes, cut in chunks (about 2 cups, same size as carrots)
• 2 cups coarsely chopped kale
• Parmesan cheese, for topping

Instructions

 

• Cook bacon in a large Dutch oven on stovetop over medium-high heat, until crisp. Remove bacon from pan onto a plate with paper towel, reserving 1 teaspoon drippings in Dutch oven.
• Slice the chicken breasts thinnly. Heavily salt and pepper the chicken. Add chicken to bacon drippings in pan; cook 6 minutes, browning on all sides.
• Transfer chicken to plate of bacon, reserving any drippings in pan.
• Add leek, shallots, carrot, and celery to drippings in pan; sauté 5 minutes. Stir in 1 cup stock, scraping pan to loosen browned bits. Add the bacon and chicken back into the pot, and remaining 5 cups stock, salt, pepper, and thyme sprigs. Cover and simmer for 45 minutes on stovetop.
• The 10 minutes, add sweet potatoes; cover and simmer for 15 minutes or until potatoes are tender.
• Discard thyme sprigs. Cut chicken into bite-size pieces (optional); add kale, stirring until spinach wilts.
• Serve with fresh Parmesan cheese!

Make in the Greenpan SMART SKILLET:

• Select the sear/saute mode on the Smart Skillet and set the temperature to 400-F. 
• Cook the bacon until crisp, then remove it from the Smart Skillet and set it on a paper towel-lined plate. Reserve 1 teaspoon of bacon fat in the pan.
• Slice the chicken into strips and season it with salt and pepper. Add the chicken to the Smart Skillet and brown on both sides.
• Transfer the chicken to the plate with the bacon and reserve any juices in the skillet.
• Turn the temperature to 350-F and add the leeks, shallots, carrots, and celery to the drippings in the skillet and saute for 5 minutes.
• Add 1 cup of chicken stock and scrape the pan to remove any browned bits. Return the chicken and bacon to the skillet, and add the remaining chicken broth and thyme sprigs.
• Turn the heat to 200-F and cover, and simmer for about 15 minutes. Add the sweet potatoes and simmer for an additional hour or until the sweet potatoes are tender.
• Discard the thyme sprigs, but the chicken into bite-sized pieces, and add the kale, stirring until the kale wilts. Adjust the seasoning and serve with freshly grated Parmesan cheese.

Notes

Reposted from Sept. 2017.

Cuisine: American

Course: Main Course

Author: Sandy / Reluctant Entertainer

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