Andy Makes Chicken Soup with Sweet Potatoes | From the Test Kitchen & Healthyish | Bon Appétit

chicken broth

🥗Healthier: homemade broth

💰Cheaper: water with bouillon cubes

Homemade broth is lower in sodium and richer in flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Take the saran wrap off the ingredients.

Start with 3/4 pound boneless skinless chicken thighs in a large saucepan.

Add 1/3 cup jasmine rice, rinsing it until the water runs clear.

Thinly slice 2 inches of peeled ginger and add it to the pot.

Slice 4 cloves of garlic thinly and add them to the pot.

Add 6 cups of water to the pot and place it over medium-high heat.

Once it starts to bubble, reduce the heat to medium-low and let it cook for about 12 minutes to cook the chicken through.

Skim off any foam that rises to the top and add a pinch of salt.

Slice 2 sweet potatoes unpeeled into half-inch rounds and add them to the pot.

Let the sweet potatoes cook for about 15 minutes until softened, stirring occasionally.

Once the chicken is cooked through, pull it out and let it cool slightly before shredding it with two forks.

Add the shredded chicken back into the pot with the soup.

Add 2 tablespoons of soy sauce or tamari, or season with salt if not using soy sauce.

Add lemon juice from both halves to brighten the soup.

Chop cilantro and add it on top of the soup before serving.

Add black pepper to taste before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens