COLD SEASON CHICKEN AND SWEET POTATO SOUP

Cold Season Chicken and Sweet Potato Soup image

It's been a pretty bad season for colds in my house. This soup works miracles for us and keeps us feeling healthy with a tasty blend of chicken, sweet potato, rosemary, and thyme. It comes together in about an hour.

Provided by CharlotteA

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 1h5m

Yield 6

Number Of Ingredients 11

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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

Steps:

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.

Nutrition Facts : Calories 226.4 calories, Carbohydrate 23.2 g, Cholesterol 41.6 mg, Fat 6.5 g, Fiber 4 g, Protein 18.8 g, SaturatedFat 1.4 g, Sodium 174.7 mg, Sugar 6.8 g