The satisfying taste of sweet potatoes in this soup is sure to make it a keeper! Sweet Potato Chicken Soup has a combination of vegetables that is both tasty and nutritious. My family loves the warming flavor and I love that it’s high in beta-carotene and many other nutrients.
Ingredients for Sweet Potato Chicken Soup
5 boneless, skinless chicken thighs, cooked and cubed
6 tablespoons clarified butter
4 medium onions, chopped
1 1/2 cups celery, chopped
3 cups carrots, chopped
12 cups chicken broth or stock
8 generous cups of diced sweet potatoes (3-4 large sweet potatoes)
1 tablespoon dries chopped parsley
Salt and pepper to taste
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Instructions for Sweet Potato Chicken Soup
In a Dutch oven, saute onions, celery, and carrots in clarified butter over medium heat until onions are transparent. Add chicken broth and sweet potatoes. Cover and simmer until vegetables are tender.
Ladle half of the soup mixture into a heat resistant container. Use a stick blender to “blenderize” the soup that is still in the pan until smooth, add the rest of the soup back to the pan and stir.
Add chicken and dried parsley, cook until heated through. Salt and pepper to taste, enjoy!
- 5 boneless, skinless chicken thighs, cooked and cubed
- 6 tablespoons clarified butter
- 4 medium onions, chopped
- 1 1/2 cups celery, chopped
- 3 cups carrots, chopped
- 12 cups chicken broth or stock
- 8 generous cups of diced sweet potatoes (3-4 large sweet potatoes)
- 1 tablespoon dries chopped parsley
- Salt and pepper to taste
- In a Dutch oven, saute onions, celery, and carrots in clarified butter over medium heat until onions are transparent. Add chicken broth and sweet potatoes. Cover and simmer until vegetables are tender.
- Ladle half of the soup mixture into a heat resistant container. Use a stick blender to "blenderize" the soup that is still in the pan until smooth, add the rest of the soup back to the pan and stir.
- Add chicken and dried parsley, cook until heated through. Salt and pepper to taste, enjoy!
