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Cold Season Chicken and Sweet Potato Soup
Cold Season Chicken and Sweet Potato Soup
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Warm up with comforting chicken and sweet potato soup to beat the cold season blues.
Ingredients:
  • 2 tablespoons olive oil, divided, or as needed
  • 4 medium carrots, chopped
  • 1 large sweet potato, cut into 1/2-inch pieces
  • 1 (32 ounce) carton low-sodium chicken broth, divided
  • 1 cup chopped yellow onion
  • 2 (8 ounce) skinless, boneless chicken breast halves, cubed
  • 2 tablespoons minced garlic
  • 3 sprigs fresh thyme
  • 1 large sprig fresh rosemary
  • 0.25 cup water, or to taste
  • ground black pepper to taste
Instructions:
  • In a large pot over medium-high heat, warm up 1 tablespoon of olive oil. Sauté carrots and sweet potato for 5 minutes, adding a splash of chicken broth if needed. Mix in onion, cover, and cook for an additional 5 minutes, stirring occasionally, until sweet potato is soft.
  • As sweet potatoes simmer, warm up 1 tablespoon of oil in a skillet over medium-high heat. Cook chicken until golden, which usually takes 3 to 5 minutes, drizzling a bit of olive oil if required. Introduce garlic and saute until aromatic for about 30 seconds to 1 minute. Mix in the rest of the chicken broth along with fresh thyme and rosemary. Pour in water if additional liquid is needed.
  • Bring the soup to a lively boil. Lower the heat to a gentle simmer and cook until all vegetables are tender and flavors are well blended, about 30 to 45 minutes.
  • Season with a touch of freshly ground black pepper and discard herb sprigs before serving.

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