Name: Cold Season Chicken and Sweet Potato Soup
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Olive oil, divided, or as needed - 2 tablespoons; Carrots, chopped - 4 medium; Sweet potato, cut into 1/2-inch pieces - 1 large; Low-sodium chicken broth, divided - 1 (32 ounce) carton; Chopped yellow onion - 1 cup; Skinless, boneless chicken breast halves, cubed - 2 (8 ounce); Minced garlic - 2 tablespoons; Fresh thyme - 3 sprigs; Sprig fresh rosemary - 1 large; Water, or to taste - ¼ cup; Ground black pepper to taste - ¼ cup

Ingredients for - Cold Season Chicken and Sweet Potato Soup

1. Olive oil, divided, or as needed 2 tablespoons

2. Carrots, chopped 4 medium

3. Sweet potato, cut into 1/2-inch pieces 1 large

4. Low-sodium chicken broth, divided 1 (32 ounce) carton

5. Chopped yellow onion 1 cup

6. Skinless, boneless chicken breast halves, cubed 2 (8 ounce)

7. Minced garlic 2 tablespoons

8. Fresh thyme 3 sprigs

9. Sprig fresh rosemary 1 large

10. Water, or to taste ¼ cup

11. Ground black pepper to taste ¼ cup

How to cook deliciously - Cold Season Chicken and Sweet Potato Soup

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.

4 . Stage

Season with pepper and remove herb sprigs before serving.