Jump to Recipe Print RecipeAs I stirred the bubbling pot, a delightful aroma wafted through my kitchen, transporting me to a cozy café on a rainy afternoon. Today, I’m thrilled to share my comfort-boosting recipe for Spicy Ginger and Sweet Potato Chicken Soup, a dish that warms the heart and soul. With each spoonful, you’ll find tender chunks of sweet potato and shredded chicken thighs embraced by a fragrant broth infused with ginger and garlic. Not only is this soup a healthy choice packed with nutritious ingredients, but it also promises to be an easy, feel-good favorite at the dinner table. Perfect for chilly nights or those moments when you just need a bit of comfort, this recipe is sure to bring a smile. What’s your favorite way to warm up with food? Let’s dive into the comforting goodness! Why is this soup a must-try? Comforting and Inviting: Each bowl is a warm hug, combining sweet potatoes and chicken in a delectable broth. Healthy Ingredients: Packed with nutritious veggies, this soup won’t compromise your diet. Easy to Make: Perfect for busy weeknights, this recipe requires only simple steps that anyone can follow. Versatile Options: Substitute ingredients easily for dietary needs—try tofu for a vegetarian twist! Crowd-Pleasing Flavor: The harmony of spicy ginger and savory chicken is sure to impress your family and friends! Pair your soup with some crusty bread for a complete meal that’s both comforting and delicious—just like my Garlic Ginger Chicken or balance it with a side of Sweet Potato Breakfast for extra nourishment. Enjoy! Spicy Ginger and Sweet Potato Chicken Soup Ingredients For the Broth • Bone-in skin-on chicken thighs – Adds rich flavor and body to the broth; for convenience, a whole rotisserie chicken is a great substitute. • Garlic (peeled and crushed) – Provides depth and fragrance; no substitutes needed for this aromatic staple. • Thai chili peppers (trimmed and halved) – Bring heat and citrus notes; adjust the quantity for your spice preference or swap with another hot pepper. • Ginger root (peeled and lightly crushed) – Infuses warming spice and aroma; ground ginger can be an alternative, but remember to adjust the amount. • Shallot (peeled and quartered) – Contributes sweet onion flavor; you can use a yellow onion if shallots are unavailable. • Kosher salt – Essential for seasoning the broth; sea salt works perfectly as an alternative. • Water – Forms the broth base; low-sodium chicken stock can be a time-saving replacement. For the Soup • Neutral oil – Ideal for sautéing aromatics; consider olive or sesame oil for added flavor. • Sweet potatoes (peeled and cut into 1-inch cubes) – Add natural sweetness and texture; regular potatoes or butternut squash can be used instead. • Sesame oil – Finishes the soup with a nutty aroma; it’s optional if you don’t have it on hand. • Scallions (trimmed and minced; white and green parts kept separate) – Offers fresh onion flavor for garnish; feel free to substitute with green onions. • Furikake (optional) – Enhances flavor; sesame seeds can be a great substitute for a touch of nuttiness. Dive into this delicious Spicy Ginger and Sweet Potato Chicken Soup recipe, and let the comforting flavors warm you up on those chilly days! Step‑by‑Step Instructions for Spicy Ginger and Sweet Potato Chicken Soup Step 1: Make the Broth In a large pot, place the bone-in skin-on chicken thighs and cover with water. Add the crushed garlic, halved Thai chili peppers, lightly crushed ginger, quartered shallot, and kosher salt. Bring to a vigorous boil over medium-high heat, skimming off any foam that rises to the surface. Once boiling, reduce the heat to low and let it simmer gently for 45 to 60 minutes, until the chicken is cooked through and tender. Step 2: Prepare Chicken After simmering, carefully remove the chicken thighs from the pot and allow them to cool slightly. Once cool enough to handle, shred the chicken from the bones, discarding the skin and bones. Set the shredded chicken aside on a plate while you continue to prepare the soup, ensuring that every flavorful morsel is ready to be added back. Step 3: Sauté Aromatics Using the same soup pot, heat a couple of tablespoons of neutral oil over medium heat. Once hot, add minced garlic, quartered shallot, and lightly crushed ginger. Sauté for about 1 minute, or until the mixture becomes aromatic and the shallot is translucent, stirring frequently to avoid burning and ensuring that the flavors meld beautifully. Step 4: Add Sweet Potatoes Stir in the cubed sweet potatoes into the pot with the sautéed aromatics. Season with a pinch of salt and continue to sauté for an additional 3-4 minutes. This brief cooking step focuses on enhancing the sweet potato’s flavor and begins to soften them, creating a delightful foundation for your Spicy Ginger and Sweet Potato Chicken Soup. Step 5: Simmer Soup Pour the prepared broth back into the pot, along with the shredded chicken. Bring the mixture to a rolling boil, then reduce the heat to low and let it simmer uncovered for 30 to 35 minutes. This allows the sweet potatoes to soften and the flavors to meld, resulting in a rich and comforting soup that’s a feast for the senses. Step 6: Finish Once the sweet potatoes are tender, stir in the sesame oil for added depth and the green parts of the minced scallions. Let the soup rest for about 5 minutes off the heat. This moment allows the flavors to settle and mingle, creating that perfect balance of spicy and sweet in your delicious Spicy Ginger and Sweet Potato Chicken Soup. Step 7: Serve Ladle the soup into bowls, garnishing each with the reserved scallion greens and a sprinkle of furikake or sesame seeds if desired. This final touch not only adds a pop of color but also enhances the overall texture and flavor, making this cozy soup even more inviting! Spicy Ginger and Sweet Potato Chicken Soup Variations Feel free to let your creativity shine as you customize this comforting soup to fit your taste! Vegetarian: Replace the chicken with tofu or chickpeas for a hearty, meat-free version. Both ingredients absorb the flavors beautifully. Sweet Potato Substitutes: Use regular potatoes, parsnips, or butternut squash for alternate sweetness and texture. Each brings unique flavors that transform the soup. Extra Spice: Add a dash of cayenne or more Thai chili peppers for an even spicier kick. Adjust to your palate for that perfect heat level! Herb Infusion: Incorporate fresh herbs like cilantro, parsley, or even basil to brighten up the soup. Each herb adds a fresh twist, creating delightful new layers of flavor. Creamy Twist: Stir in a splash of coconut milk or cream for a creamy, velvety finish. This luscious addition enhances the soup’s overall richness. Broth Swap: If pressed for time, grab a store-bought low-sodium chicken stock to speed up the cooking process without sacrificing flavor. It’s also a fantastic way to give a quick boost to any soup. Add Greens: Toss in some spinach or kale during the last few minutes of cooking. They wilt right into the soup, infusing extra nutrients and color without overshadowing the main flavors. If you’re pairing this with something crispy, consider a side of crusty bread or a simple salad to complement the meal! You can also explore my Cabbage Potato Soup for more wholesome goodness or whip up a batch of Garlic Potato Soup for variety. Enjoy your culinary adventure! How to Store and Freeze Spicy Ginger and Sweet Potato Chicken Soup Fridge: Store the soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat to preserve the flavors. Freezer: For longer storage, freeze the soup in freezer-safe containers for up to 1 month. Allow it to cool before freezing, and leave some space for expansion. Thawing: When ready to enjoy, thaw the frozen soup in the refrigerator overnight. Reheat over low heat until steaming, stirring occasionally for even warming. Serving Suggestion: Enjoy with a sprinkle of additional scallions or a dash of sesame oil to brighten the flavors when serving your Spicy Ginger and Sweet Potato Chicken Soup! What to Serve with Spicy Ginger and Sweet Potato Chicken Soup As you savor the warmth of this heavenly soup, consider complementing it with delightful sides that enhance its comforting essence. Crusty Bread: The crispy exterior and soft interior make it perfect for dipping, adding a satisfying texture contrast to your soup. Steamed Jasmine Rice: Fluffy and fragrant, a bowl of jasmine rice absorbs the spicy broth beautifully, creating a filling meal. Simple Green Salad: A fresh salad, tossed with lemon vinaigrette, adds bright acidity to balance the sweetness of the soup. Roasted Veggies: Caramelized, earthy vegetables create a lovely flavor pairing, adding a wholesome element to your meal. Herbed Quinoa: Nutty and protein-packed, quinoa with fresh herbs offers a nutritious side, perfectly complementing the soup’s rich flavors. Ginger Tea: Sip on a warm mug of ginger tea for a soothing yet spicy drink that echoes the ginger notes in your soup. Coconut Macaroons: For dessert, these sweet and chewy treats offer a delightful contrast to the warm soup, making for a well-rounded meal. Expert Tips for Spicy Ginger and Sweet Potato Chicken Soup Crafting Rich Broth: Skimming off the foam while boiling your broth helps achieve a clearer, more refined flavor—don’t skip this step! Tender Chicken: Avoid overcooking the chicken to prevent a dry texture; it should shred easily and remain juicy for your Spicy Ginger and Sweet Potato Chicken Soup. Adjust Spice Level: Taste your broth before adding all the chili peppers; adjust the quantity according to your family’s spice tolerance. Enhance Flavor: Consider using fresh herbs or a splash of lime juice just before serving to elevate the overall taste of your comforting soup. Storage Tips: Store leftovers in the fridge for up to three days or freeze for a month—when reheating, do so gently to keep the soup’s texture intact. Make Ahead Options This Spicy Ginger and Sweet Potato Chicken Soup is perfect for meal prep and can save you valuable time on busy weeknights! You can prepare the broth and shred the chicken up to 24 hours in advance—simply store the broth and chicken together in the refrigerator. The sweet potatoes can be chopped ahead of time as well, but toss them in a bit of lemon juice to prevent browning. When you’re ready to enjoy your comforting soup, reheat the broth, add the sweet potatoes and shredded chicken, and simmer until the flavors meld and the potatoes are tender, ensuring that your meal is just as delicious as when freshly made! Spicy Ginger and Sweet Potato Chicken Soup Recipe FAQs What should I look for when selecting sweet potatoes? Absolutely! Choose sweet potatoes that are firm and smooth, without any dark spots or blemishes. Small to medium-sized sweet potatoes typically have the best sweetness and texture. If you find any with soft spots, they may be past their prime. How long does Spicy Ginger and Sweet Potato Chicken Soup last in the fridge? This comforting soup can be stored in an airtight container in the refrigerator for up to 3 days. Make sure to reheat it gently on the stovetop over low heat to preserve its flavors and texture. Just stir occasionally as it warms up! Can I freeze Spicy Ginger and Sweet Potato Chicken Soup? Certainly! To freeze, allow the soup to cool completely and pour it into freezer-safe containers. Leave some space at the top for expansion. It will keep well for up to 1 month in the freezer. When you’re ready to enjoy, thaw it overnight in the refrigerator and reheat gently on the stove. What if I accidentally overcooked the chicken in the broth? Very! If the chicken becomes dry, you can add a splash of chicken broth or water to the soup when you reheat it. It’ll help moisten the chicken and maintain the soup’s rich flavor. Eat slowly and enjoy the process! Is this soup suitable for people with allergies? Definitely! This soup is gluten-free and can be tailored to accommodate various dietary restrictions. You can replace the chicken with tofu for a vegetarian version or omit any garnishes that may cause allergies. Always check individual ingredient labels for specific sensitivities! How can I make the soup spicier? If you like more heat, you can add extra Thai chili peppers or incorporate a pinch of cayenne pepper when sautéing the aromatics. Tasting and adjusting the spice level during the simmering process ensures it’s just right for you and your loved ones! Comforting Spicy Ginger and Sweet Potato Chicken Soup Bliss This Spicy Ginger and Sweet Potato Chicken Soup is a comforting dish that warms the heart with its tender sweet potatoes and savory chicken in a fragrant broth. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 1 hour hr 5 minutes minsResting Time 5 minutes minsTotal Time 1 hour hr 25 minutes mins Servings: 4 bowlsCourse: SoupCuisine: AmericanCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Broth4 pieces bone-in skin-on chicken thighs a whole rotisserie chicken is a great substitute4 cloves garlic (peeled and crushed) provides depth and fragrance2 pieces Thai chili peppers (trimmed and halved) adjust quantity for spice preference1 inch ginger root (peeled and lightly crushed) ground ginger can be an alternative1 piece shallot (peeled and quartered) yellow onion can be used if unavailable1 teaspoon kosher salt sea salt works as an alternative8 cups water or low-sodium chicken stock as a replacementFor the Soup2 tablespoons neutral oil consider olive or sesame oil for added flavor2 cups sweet potatoes (peeled and cut into 1-inch cubes) regular potatoes or butternut squash can be used1 tablespoon sesame oil optional if you don’t have it on hand1 tablespoon furikake (optional) sesame seeds can be a substitute Equipment Large pot Method Step-by-Step Instructions for Spicy Ginger and Sweet Potato Chicken SoupIn a large pot, place the bone-in skin-on chicken thighs and cover with water. Add the crushed garlic, halved Thai chili peppers, lightly crushed ginger, quartered shallot, and kosher salt. Bring to a vigorous boil over medium-high heat, skimming off any foam that rises to the surface. Once boiling, reduce the heat to low and let it simmer gently for 45 to 60 minutes, until the chicken is cooked through and tender.After simmering, carefully remove the chicken thighs from the pot and allow them to cool slightly. Once cool enough to handle, shred the chicken from the bones, discarding the skin and bones. Set the shredded chicken aside on a plate.Using the same soup pot, heat a couple of tablespoons of neutral oil over medium heat. Once hot, add minced garlic, quartered shallot, and lightly crushed ginger. Sauté for about 1 minute until the mixture becomes aromatic and the shallot is translucent.Stir in the cubed sweet potatoes into the pot with the sautéed aromatics. Season with a pinch of salt and continue to sauté for an additional 3-4 minutes.Pour the prepared broth back into the pot, along with the shredded chicken. Bring the mixture to a rolling boil, then reduce the heat to low and let it simmer uncovered for 30 to 35 minutes.Once the sweet potatoes are tender, stir in the sesame oil for added depth and the green parts of the minced scallions. Let the soup rest for about 5 minutes off the heat.Ladle the soup into bowls, garnishing each with the reserved scallion greens and a sprinkle of furikake or sesame seeds if desired. Nutrition Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 2.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 700mgPotassium: 950mgFiber: 6gSugar: 6gVitamin A: 18000IUVitamin C: 25mgCalcium: 50mgIron: 3mg NotesStore leftovers in the fridge for up to three days or freeze for a month. Reheat gently on the stovetop over low heat to preserve the flavors. 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