Chicken and Sweet Potato Soup

Chicken and Sweet Potato Soup

2 tablespoons olive oil
1 onion, chopped
3 carrots, peeled and sliced
½ cup celery ó chopped
1 clove of garlic, peeled and minced
6 cups chicken stock
2 cups water
1 cup sweet potato ó diced
1 ½ cups cooked and shredded chicken
1 teaspoon dried oregano
Kosher salt and freshly ground black pepper, to taste
1 tablespoon fresh Italian parsley leaves, rinsed, garnish (optional)

  • Heat olive oil in a large heavy bottom pot. Add onion, carrots, and celery and cook over medium until they start softening, 8-10 minutes.
  • Stir in the garlic and cook stirring constantly until fragrant, 30 seconds.
  • Add sweet potato, stock, water, salt and pepper. Bring it to a boil, turn the heat down to medium-low, and let it simmer for 10-15 minutes or until the sweet potato is soft.
  • Add the rest of the ingredients (except the fresh parsley) and cook for 2 more minutes.
  • Taste and add any extra seasonings, if necessary.
  • Garnish with fresh chopped parsley before serving.


Source: Inspired by foolproofliving.com

Love this? Try These..

Sweet Potato and Salmon Burgers

Read More

Easy Baked Brown Rice Shrimp Risotto

Read More

Stuffed Winter Butternut with Rice and Chestnuts

Read More

Cashew Mac and Cheese with Broccoli

Read More

Lentil and Roasted Vegetable Bolognese

Read More

How to Make Healthy Chicken Nuggets

Read More
Signup box
Join the Veggieman revolution and never miss a wellness tip, a recipe, or a Veggieman adventure!