This soup is my spirit animal. Seriously. I would eat it every single day, but I would probably turn orange and start to look like a potato. The recipe is basically fool proof. It’s sweet, savory and delicious!
Following recipes is not my strong suit, I think cooking is more of an art than a science so if you want to play with the ingredients, go ahead! I add extra sweet potatoes because Bauzley usually starts in on mine after he’s finished his off. I always make this in bulk (recipe makes about 10L) it freezes well and tastes even better on day two.
*Ingredients listed at bottom of post*
- Heat olive oil, then add in sliced onions, carrots, celery and minced garlic until softened.
- Next, add chicken and vegetable broth, diced sweet potatoes and spices.
- Bring to a boil and add diced chicken breast. *You can add the chicken breast to fry with veggies before adding broth if you prefer, I like mine boiled in the soup instead*
- Turn down heat and allow to simmer for 4-6 hours.
Mom tip: You may notice canned chicken breast in the photo- if I don’t have any fresh chicken breast at home I will use canned chicken. I do this for two reasons, the first being that I don’t like to refreeze meat and the second is that it’s a time saver! No cutting, no sanitizing, and it falls apart in the soup.
|3-5 sweet potatoes||4-6 large carrots|
|1 bundle of celery||2 onions|
|1 T. minced garlic||12 C. chicken broth|
|12 C. vegetable broth||4T. olive oil|
|6 chicken breast||1 T. marjoram|
|1 T. thyme||3 bay leaves|