Sweet Potato and Chicken Soup
Recipe type: Dinner
Serves: 6
My recipe was just featured in the Live Well Digest, a quarterly WIC publication. It's easy to make, a favorite with families, and it's gluten free.
  • 1 tablespoon olive oil or canola oil
  • 2 celery stalks, trimmed and cut into ¼-inch dice (about ¾ cup)
  • 1 small onion, cut into ¼-inch dice (about 1 cup)
  • 4 cups chicken broth, made from reduced sodium chicken bouillon or in a 32 ounce carton
  • One medium sweet potato (12 ounces), peeled and cut into ½-inch dice
  • ½ teaspoon dried thyme
  • 1½ cups roughly chopped cooked chicken (about 8 ounces)
  1. Heat the oil in a medium-size pot over medium-low heat. Add the celery and onion and cook, stirring frequently, until tender, about 10 minutes. Lower the heat if the vegetables begin to brown.
  2. Add the chicken broth, sweet potato, and thyme, and stir to combine. Raise the heat to high and bring to a boil. Lower the heat and cook at a low boil, stirring occasionally, until the sweet potatoes are tender, 12 to 15 minutes.
  3. Stir in the chicken and heat through.
If you follow a vegetarian diet, switch from chicken broth to vegetable broth, and leave the chicken out. For more protein, add 1 to 2 cups of chickpeas. Each serving has 160% vitamin A.
Nutrition Information
Serving size: 1 generous cup Calories: 140 Fat: 3.5g Saturated fat: 0.5g Carbohydrates: 14g Sodium: 510mg Fiber: 2 Protein: 13g
Recipe by Lizs Healthy Table at https://www.lizshealthytable.com/2014/12/04/sweet-potato-chicken-soup/