Description

A wonderfully comforting and nourishing soup with tender chicken, sweet potatoes, and a velvety smooth broth. Easy to make for a weeknight meal.

Ingredients

Scale

2 tablespoons olive oil
1 medium yellow onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 cloves garlic, minced
1 ½ pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1 teaspoon dried thyme
½ teaspoon dried rosemary
¼ teaspoon ground sage
Salt and freshly ground black pepper to taste
4 cups low-sodium chicken broth
2 cups peeled and cubed sweet potatoes (about 1 large or 2 medium)
½ cup milk (any kind, dairy or non-dairy)
2 tablespoons chopped fresh parsley, for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until softened, about 8-10 minutes.
2. Stir in the minced garlic and cook for another minute until fragrant. Then, add the dried thyme, rosemary, and sage. Stir everything together. Season generously with salt and freshly ground black pepper to taste.
3. Add the bite-sized chicken pieces to the pot. Cook, stirring occasionally, until the chicken is lightly browned on all sides.
4. Pour in the chicken broth and add the cubed sweet potatoes. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the sweet potatoes are fork-tender and the chicken is cooked through.
5. Remove about 1 to 1.5 cups of the soup mixture and transfer it to a blender. Blend until smooth and creamy. Alternatively, use an immersion blender in the pot to blend a portion of the soup until smooth.
6. Return the blended mixture to the pot with the rest of the soup. Stir in the milk. Heat the soup gently over low heat until warmed through. Do not boil after adding the milk.
7. Taste and adjust seasoning with salt and pepper as needed. Ladle the hot soup into bowls. Garnish with fresh parsley, if desired. Serve immediately.

Notes

Allow the soup to cool completely before storing in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for up to 2-3 months. Reheat gently on the stovetop or in the microwave, adding a splash of broth or milk if needed to adjust consistency.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: Approx. 350-400
Sugar: Approx. 10-15g
Sodium: Approx. 600-800mg (depending on broth)
Fat: Approx. 10-15g
Carbohydrates: Approx. 30-35g
Fiber: Approx. 5-7g
Protein: Approx. 30-35g