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Creamy chicken and sweet potato soup
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Kid-friendly, easy creamy chicken sweet potato soup. Delicious & low-fat!
Ingredients:
  • 1.25L (5 cups) chicken stock
  • 2 (about 700g) orange sweet potatoes (kumara), peeled, cut into 2cm cubes
  • 1 large red onion, halved, chopped
  • 2 garlic cloves, quartered
  • 1/2 tsp dried oregano leaves
  • Freshly ground black pepper
  • 2 small (about 300g) single chicken breast fillets
  • 1 bunch fresh continental parsley
  • 250ml (1 cup) full-fat soy milk
  • 4 slices multigrain bread, to serve
Instructions:
  • In a large saucepan, bring the chicken stock to a boil over high heat. Add sweet potato, onion, garlic, thyme, and oregano. Season with pepper and simmer covered for 10 minutes until sweet potato is tender. Remove from heat and set aside to cool for 5 minutes.
  • While the soup simmers, dice the chicken into 1cm pieces. Roughly chop enough parsley to fill 1/4 cup, loosely packed. Set aside. Ladle one-quarter of the soup into a blender and puree until smooth. Pour into a clean saucepan. Repeat this process with the rest of the soup in three more batches.
  • Bring the soup to a boil over medium heat. Add chicken and parsley, cook for 3 minutes until chicken is cooked. Remove from heat, then stir in soy milk and season with pepper. Serve with bread.

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