Chicken & Sweet Potato Soup

There’s nothing like a hot bowl of hearty soup on a cool evening! This one is loaded with veggies and is one of my favorites. It’s a spin on one my Mother-in-Law makes (it is both Paleo and Whole30 friendly!). The recipe is written for a double batch so you can freeze half. I love doubling meals and freezing half for easy dinners on those nights you are too busy or just plain don’t feel like cooking. The addition of sweet potatoes adds a delicious sweetness to the salty nature of soup. And if there is one thing I’m a sucker for, it’s anything sweet and salty!

This is also one of those recipes thats good for cleaning out the fridge or using up veggies that are about to go bad. I’ve used several different veggies depending on what I’ve got on hand, but this mix is my favorite. Turnips are SO good in soup!

Ingredients:

2 (32oz) boxes chicken stock (sugar-free for Whole30)
4 cups water
2 tbsp avocado oil
2 lb organic chicken breasts, cut into bite size pieces
2 sweet potatoes, peeled and diced into 1-2″ pieces
1 ½ cups carrots, sliced
4 turnips, peeled and diced
1 cup celery, sliced
3 cloves garlic, minced
1 small onion, diced
1 red pepper, diced
1 yellow pepper, diced
4-5 sprigs fresh thyme
Salt and pepper, to taste

In a large stock pot, heat avocado oil over medium-high heat. Add diced chicken and cook 4-5 minutes or until cooked through. Add onion and peppers and sauté 2-3 minutes. Add all remaining ingredients.

Bring to a boil and then reduce to a simmer. Simmer until sweet potatoes and turnips are tender. Keep warm over low until ready to serve. (I often let it sit a few hours but it’s ready to eat as soon as the veggies are tender).

Salt and pepper to taste.

Tip: I just throw in the whole sprigs of thyme. As the soup cooks, the thyme comes of the stems and I just pulled them out before serving.

Chicken & Sweet Potato Soup

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Prep time 20 mins
Cook time 1 min
Total time 21 mins
This hearty, veggie loaded soup is both healthy and delicious. It's also Paleo and Whole30 friendly.
Author: Dawn Warnaar
Ingredients

2 (32oz) boxes chicken stock (sugar-free for Whole30)
4 cups water
2 tbsp avocado oil
2 lb organic chicken breasts, cut into bite size pieces
2 sweet potatoes, peeled and diced into 1-2" pieces
1 ½ cups carrots, sliced
4 turnips, peeled and diced
1 cup celery, sliced
3 cloves garlic, minced
1 small onion, diced
1 red pepper, diced
1 yellow pepper, diced
4-5 sprigs fresh thyme
Salt and pepper, to taste

Instructions

In a large stock pot, heat avocado oil over medium-high heat. Add diced chicken and cook 4-5 minutes or until cooked through. Add onion and peppers and sauté 2-3 minutes. Add all remaining ingredients.
Bring to a boil and then reduce to a simmer. Simmer until sweet potatoes and turnips are tender. Keep warm over low until ready to serve. (I often let it sit a few hours but it's ready to eat as soon as the veggies are tender).
Salt and pepper to taste.
Tip: I just throw in the whole sprigs of thyme. As the soup cooks, the thyme comes of the stems and I just pulled them out before serving.

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Enjoy!

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