Sweet and Spicy Chicken Soup

By Shannon Franz

It was kinda funny how I came up with this recipe. I was trying to come up with something for dinner that involved the cooked and already shredded chicken in our fridge and the (what I thought were) yams in our hanging “veggie basket”. I first thought that I’d make up some delicious garlic and rosemary wedge yam fries and have that with the chicken and some steamed peas. Then, I thought that it’s kind of weird to have shredded chicken as opposed to a chunk of chicken (I’m not sure why – it just looked weird when I pictured it for some reason). Then, I remembered that we had some gorgeous chicken broth from when I cooked the chicken and thought I should make some chicken soup… but I really wanted to use that “yam”, so I decided to mash (pun intended) these ideas together into a soup.

I went to cook the “yam” and when I cut into it, it was white instead of orange which made me do a double take, so I got ahold of my husband and asked what he’d bought… turns out he had bought some sweet potatoes. You always see orange yams in the store, so I was a little taken aback… I don’t know if the white sweet potatoes are common in other places, but I don’t see them very much around here. I have to say, I favored the flavor of the sweet potato a bit over a yam. 



Sweet and Spicy Chicken Soup recipe

Makes 2 large servings


  • 1 beautiful schlopp of coconut oil (aka 1 big heaping Tbsp)
  • 1/4 of a large jalapeño, minced
  • 2-4 large shiitake mushrooms, cut into a really large dice
  • 1 Tbsp chopped fresh turmeric root, minced
  • 1/2 a small onion, roughly chopped
  • 4 garlic cloves, minced
  • 1 Tbsp chopped fresh rosemary (some reserved for garnish, if desired)
  • 1 cup shredded chicken (preferably both white and dark meats)
  • 2 cups broth (I used homemade chicken broth*), plus a bit additional in case some is needed to thin the soup out as it cooks – or water works well too
  • 2 sweet potatoes (I used real sweet potatoes, not yams… but I’m sure yams would be just as tasty)
  • Sea Salt and Black Pepper to taste
  • Red pepper flakes, to taste


Wash the sweet potatoes and cut them into quarters. Place them on a parchment-lined baking sheet and bake in the oven at 400 degrees F for 25 to 30 minutes or until fork tender. Let them cool so you can handle them, then skin them and mash them (I used a potato ricer which allows you to smash them without peeling them). While the potatoes are baking, cut the veggies up. Heat a large pot over medium-low heat with the coconut oil. Add in the jalapeño and cook for a minute, add in the mushrooms and turmeric and gently stirring, sauté for another minute or two, until the shrooms start to become tender. Add in the onion and rosemary, stir gently until the onion becomes translucent. The garlic goes in next; stirring, sauté for 30 to 60 seconds, until the garlic becomes fragrant. Season with a bit of salt and pepper and cook another minute, stirring. Add in the chicken, broth and mashed sweet potatoes, stir to combine everything. Bring to a boil then reduce the heat to very low and let simmer for 10 to 15 minutes to let the flavors meld (watch the level of your liquid and add more if needed) Pour into 2 bowls, top with red pepper flakes (and rosemary, if using), add salt and pepper if needed and enjoy.

*I put a whole chicken in the crockpot with herbs and veggies (garlic, onion, celery, parsley, turmeric, ginger… there’s a lot more goodness out “there” you can add in there, if you’d like [carrots, rosemary, etc].) and cooked several hours until the chicken was cooked through and reserved the broth.


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