Chicken Sweet Potato Soup

Chicken soup with sweet potatoes garnished with fresh parsley and toasted baguette

The ultimate comfort food. Adding chunks of sweet potato makes this classic Chicken and Vegetable Soup even more interesting with flavor.

Course Soup, Stews and Chilis

Cuisine American

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 308kcal

Author Lea Ann Brown

Ingredients

2 Tablespoons Olive oil
2 chicken breast cut into bite sized pieces
1/2 medium onion chopped
2 carrot peeled and chopped
2 stalks celery sliced
1 medium sweet potato peeled and small cubed
1 medium parsnip peeled and chopped
2 quarts chicken stock
5 sprigs fresh parsley minced
1 teaspoon dill seed
1 teaspoon basil
1/2 teaspoon tarragon
salt and pepper to taste

Instructions

In fry pan, saute chicken breasts in one tablespoon olive oil until almost done. Set aside.
In a Dutch oven, heat the remaining one tablespoon of olive oil in a large sauce pot over medium heat. Saute onion, carrots, celery, sweet potato and parsnips for 2 minutes to enhance the natural sugar in them.
Add the stock and spices and bring to a boil, lower to a simmer and cook for 25 minutes until all the vegetables are tender. Add in cooked chicken and cook until chicken is nice and hot Season with salt and pepper to taste.
Spoon into soup bowls and garnish with chopped fresh parsley.

Notes

Please use some of the celery leaves in this soup. They're nutritious and add a pop of pure celery flavor. Just rough chop them and throw them in the soup when you add the dry seasonings.

Recipes like this are a perfect opportunity to concentrate on honing your knife skills. Cutting the parsnip, carrot, celery and sweet potato into like sizes will insure even cooking, a smart appearance and pride in technique.

Soup is one of those meals that always tastes better the next day. This soup is great for leftovers and will keep in the fridge for about 4 - 5 days. It's also one of those dishes that freezes well. Store in the freezer for about 4 months.

Nutrition