Chicken & Sweet Potato Soup with Turmeric
Cozy, warm, hearty, and delicious, Chicken & Sweet Potato Soup with Turmeric is a fully-loaded soup with a lot going on but trust me, it’s amazing! Perfect on a cold day or whenever you need a boost of healing from chicken soup and turmeric, this soup is a family favorite!
This soup was created by my daughter when she was in college, and it’s become a favorite not just of ours but of her friends, too, ever since. It’s hot and hearty and loaded with tender chicken, ginger, garlic, tender sweet potatoes, veggies, and of course, pasta.
Chicken & Sweet Potato Soup with Turmeric
Chicken & Sweet Potato Soup with Turmeric comes together so quickly and easily! You build the flavors in the soup pot, and before you know it, you’ll have a steaming and fragrant bowl of soup that’ll really hit the spot!
Why I love this recipe
- It’s a full meal with protein, veggies, carbs, and an amazing broth to tie it all together.
- I love the health benefits of turmeric (anti-inflammatory, and it’s a good source of curcumin, an antioxidant).
- This soup is such a tasty twist on a classic chicken noodle soup!
- It’s so easy to make in your Greenspan Smart Skillet – check out the directions for that below!
Gather these ingredients
-
- Leek – The white part, washed and thinly sliced.
- Minced ginger – Fresh ginger, NOT ginger powder.
- Garlic – Fresh garlic.
- Olive oil – Or avocado oil.
- Broth – Chicken or vegetable broth work nicely.
- Sweet potato – Peeled and cut into small cubes about the size of the carrots.
- Carrots – Cut into chunks.
- Chicken – I like using rotisserie chicken because it’s already cooked and seasoned!
- Celery – Diced.
- Salt and pepper – To taste.
- Fusili pasta – Dried pasta.
- Turmeric
- Cilantro – To garnish the top of the soup.
- Cheese – Shredded, another garnish.
How to make Chicken & Sweet Potato Soup with Turmeric
- Heat the oil in a large pot, then add the minced ginger, garlic, and sliced leeks. Reduce the heat to medium and stir until the aromatics turn lightly golden brown.
- Add the broth and bring to a simmer.
- Add the carrots and sweet potatoes, and season the broth with salt and pepper. Simmer for about 10 minutes.
- Add the turmeric, celery, and chicken and cook at a simmer for another 5 minutes.
- Stir in the dried pasta. I like black bean pasta in this soup, but any kind will work. Simmer until the pasta is al dente. Season with salt and pepper as you go!
- Serve the soup with chopped cilantro and shredded cheese, and enjoy!
How to make Chicken & Sweet Potato Soup with Turmeric in a Smart Skillet
- Select the sear/saute mode on the Smart Skillet, setting the temperature to 400°F.
- Add the oil and allow to heat. When hot, add in minced ginger, garlic, and leeks and allow ingredients to turn golden brown – making sure to add salt and pepper to taste.
- When cooked, add in broth and bring to a boil with lid on. Turn the Smart Skillet down to 350°F and add in sweet potatoes and carrots with additional salt and pepper to taste – its best to season as you go!
- Simmer 10 minutes (with lid on) and add in the turmeric, celery, and chicken.
- Add the pasta and continue to cook until the pasta is al dente.
- Serve garnished with chopped cilantro and shredded cheese.
Tips & substitutions
This is such a forgiving soup, and you can do so much with it! Here are some of my best tips and variations for this amazing chicken soup with turmeric!
- Wash the leeks really well! They grow in sand, and there can be trapped sand between the layers. I like to slice the leeks and then swish them around in cold water to dislodge all the sand.
- Chicken broth and vegetable broth are both delicious in this easy chicken and sweet potato soup recipe.
- A pinch of red pepper flakes before serving will add a bit of spicy heat.
- Season as you go! The best soups are seasoned throughout the cooking process to make sure it is properly seasoned.
Serving suggestions
This chicken and vegetable soup is so good with a chunk of freshly baked sourdough bread, but I also love it with grilled cheese, a slice of strawberry-banana quick bread, or a delicious muffin.
Storage
Pack up your leftover and cooled soup into an airtight container and store it in the fridge for 2-3 days. You can also freeze this soup for up to a month.
Check out these awesome soup recipes while you’re here
Get the Recipe:
Chicken & Sweet Potato Soup with Turmeric
Ingredients
- 1 leek, thinly sliced
- 3 Tbsp. fresh minced ginger
- 2 Tbsp. minced garlic
- ¼ cup avocado or olive oil
- 6 cups broth, vegetable or chicken
- 1 medium sweet potato, peeled, cubed, small chunks same size as carrots
- 3 cup carrots, cut into small chunks, same size as sweet potatoes
- 2 cups rotisserie chicken meat, shredded
- 1 stalk celery, diced
- Salt and pepper to taste
- 3-4 cups fusilli pasta, we buy at Trader Joe’s
- 3 tsp. turmeric
- Cilantro, chopped
- Cheese, shredded
Instructions
- In large pot, pour in oil and allow to heat. When hot, add in minced ginger, garlic, and leeks. Reduce heat to medium and allow ingredients to turn golden brown—making sure to salt and pepper to taste.
- When cooked, add in broth and bring to a simmer. Add in sweet potatoes and carrots and additional salt and pepper to taste—its best to season as you go!
- Simmer for about 10 minutes. Add turmeric, celery, and chicken. Bring to a simmer and cook for about 5 minutes, allowing celery to soften slightly.
- Add in pasta—I used black bean, but any kind works—and allow soup to come to a boil in order to cook pasta. Reduce heat when pasta is al dente. Taste frequently to gage if more salt and pepper are necessary.
- Serve with chopped cilantro and shredded cheese. Serve hot with your favorite sour dough bread!
How to make in the Smart Skillet:
- Select the sear/saute mode on the Smart Skillet, setting the temperature to 400°F. Add the oil and allow to heat. When hot, add in minced ginger, garlic, and leeks and allow ingredients to turn golden brown - making sure to add salt and pepper to taste.
- When cooked, add in broth and bring to a boil with lid on. Turn the Smart Skillet down to 350°F and add in sweet potatoes and carrots with additional salt and pepper to taste - its best to season as you go!
- Simmer 10 minutes (with lid on) and add in the turmeric, celery, and chicken.Add the pasta and continue to cook until the pasta is al dente. Serve garnished with chopped cilantro and shredded cheese.
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
I wasn’t feeling too well today, so I though some warm soup might be good for me. Looked around a bit and then decided to try this because the photos just looked so delicious! I didn’t have any carrots at home, so I used 2 sweet potatoes and more celery, otherwise I used the ingredients and amounts listed. And I wasn’t disappointed! This was really a healthy, warm, easy to digest for me meal! Feeling better already. :)
Hello, I wanted to know if its possible to cook this in a slow cooker?
I have not tried it in the slow cooker :)
nice thoughts! nice recipe too, already love sweet potato and have been reading about nutritional benefits of tumeric, but haven’t used it in any of my recipes, at least not that I’m aware of, so thank you for this recipe and for your lovely thoughts!