Cold Season Chicken and Sweet Potato Soup recipe
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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 ¼ cup water, or to taste ground black pepper to taste
Nutrition Info
- 226.4 caloriescarbohydrate: 23.2 gcholesterol: 41.6 mgfat: 6.5 gfiber: 4 gprotein: 18.8 gsaturatedFat: 1.4 gservingSize: -sodium: 174.7 mgsugar: 6.8 gtransFat: : -unsaturatedFat: : -
Directions Cold Season Chicken and Sweet Potato Soup
Directions
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Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add carrots and sweet potato, cook and stir for about 5 minutes, adding a splash of chicken broth if veggies begin to burn before they are soft. Add onion. Cover and cook, stirring every few minutes, until sweet potato is soft, about 5 more minutes.
While sweet potatoes are cooking, heat 1 tablespoon oil in a skillet over medium-high heat. Add chicken and saute until browned, 3 to 5 minutes, adding a dash of olive oil if needed. Stir in garlic and cook until fragrant, 30 seconds to 1 minute. Add remaining chicken broth, thyme sprigs, and rosemary sprig. Add water if there is not enough broth.
Bring soup to a boil. Reduce heat to low and simmer until all veggies are thoroughly cooked and flavors have melded together, 30 to 45 minutes.
Season with pepper and remove herb sprigs before serving.