Sweet Potato Chicken Soup

In a medium pan, add the chicken breasts, cover with about 2 inches of water, salt the water to taste and bring to boil over medium-high heat. Boil for about 15 mins or until chicken is cooked through.

While chicken is poaching, start sautéing the veggies. In a large pot, heat olive oil over high heat. When the oil is hot, turn the heat down to medium.

Add onion, celery and carrot. Sauté for 5-7 minutes or until the onions are soft and translucent. Don’t forget to stir occasionally.

Add garlic and cook for 30 seconds.

Add chicken broth, sweet potato, oregano, onion powder, coriander, salt and pepper. Mix all together.

Bring to a boil and simmer partially covered for 10-15 minutes or until the sweet potato is soft.

Halfway through boiling the sweet potatoes, add in the shredded chicken to rewarm a bit. Taste and add any extra seasonings, if necessary. If you prefer, add a pinch of cayenne pepper.

Garnish with fresh chopped parsley before serving.

Spice Level:

Dietary