Cold Season Chicken and Sweet Potato Soup

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.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 226 Calories

Ingredients

• ground black pepper to taste
• 2 tablespoons minced garlic
• 1 cup chopped yellow onion
• 2 tablespoons olive oil, divided, or as needed
• 4 medium carrots, chopped
• ¼ cup water, or to taste
• 3 sprigs fresh thyme
• 1 large sprig fresh rosemary
• 1 (32 ounce) carton low-sodium chicken broth, divided
• 1 large sweet potato, cut into 1/2-inch pieces
• 2 (8 ounce) skinless, boneless chicken breast halves, cubed

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Season with pepper and remove herb sprigs before serving.