Description
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.
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
- ΒΌ cup water, or to taste
- ground black pepper to taste
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins
Servings: 6