Sweet Potato Chicken Soup
275kcal
Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and sliced
- 2 medium celery stalks, sliced
- 2 cups peeled and diced sweet potatoes (about 1/2-inch pieces)
- 1 lb boneless, skinless chicken breasts
- 6 cups low-sodium chicken broth
- 1 tsp dried thyme
- 0.5 tsp ground black pepper
- 0.5 tsp salt, or to taste
- 1 bay leaf
- 1 tbsp fresh lemon juice
- 2 tbsp chopped fresh parsley (optional, for garnish)
Method
- Heat olive oil in a large pot over medium heat. Add onion and cook for 3–4 minutes, until softened and translucent.
- Stir in garlic, carrots, and celery. Cook for another 4–5 minutes, stirring occasionally, until vegetables begin to soften.
- Add sweet potatoes, chicken breasts, chicken broth, thyme, pepper, salt, and bay leaf. Bring to a gentle boil over high heat.
- Reduce heat to low, cover the pot, and simmer for 20–25 minutes, or until chicken is cooked through and sweet potatoes are tender.
- Remove the chicken breasts and shred with two forks. Discard bay leaf from the pot.
- Return shredded chicken to the soup and stir in lemon juice. Simmer for another 5 minutes to blend flavors.
- Taste and adjust seasoning if needed.
- Serve hot, garnished with chopped parsley if desired.
Nutrition
Calories275kcalCarbohydrates22gProtein26gFat10gSaturated Fat2gPolyunsaturated Fat2gMonounsaturated Fat5gCholesterol60mgSodium420mgPotassium780mgFiber3gSugar5gVitamin A8100IUVitamin C13mgCalcium55mgIron1.3mg
Notes
For a spicy kick, sauté a pinch of cayenne or diced jalapeño with the veggies. You can also add kale during the final 10 minutes for more greens. This soup freezes beautifully—store in portions for easy meals.