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Chicken and Sweet Potato Soup

Serves  6  Prep Time 20 minutes | Cook Time 1 1/4 hours


3.5 cup (875ml) chicken stock
2 Large sweet potatoes, peeled and cubed
1 Large carrot, peeled and cubed
1 Onion, diced
1 Clove garlic, minced
½ cup Barley
2 tsp Chopped fresh sage
450g Boneless skinless chicken breasts, cut in 1½ centimeter cubes
1 Zucchini, quartered and thinly sliced
2 cup Packed baby kale
1 tsp Apple cider vinegar


  1. In large saucepan or Dutch oven, bring broth and 3 cups water to boil.
  2. Add sweet potatoes, carrot, onion, garlic, barley and sage and return to boil.
  3. Reduce heat, cover and simmer until barley is tender but still chewy, about 40 minutes.
  4. Remove from heat and using an immersion blender (or in a blender in batches) pulse soup 10 to 12 times until partially smooth with some chunks remaining.
  5. Stir in chicken; cover and simmer over medium heat for 5 minutes.
  6. Remove from heat; stir in zucchini and kale.
  7. Let stand until kale is wilted and zucchini is tender, about 10 minutes.
  8. Stir in vinegar.

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Suggested Pairings: Ales, like cream, amber and mild, from the thirst quenching and smooth styles pair wonderfully with sweet potatoes. Or if you have a liking to hops, try this soup with a bold style IPA.

What beer did you pair with this recipe? Let us know using the hashtag #CheersCanada.


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