Cold Season Chicken and Sweet Potato Soup

Name: Cold Season Chicken and Sweet Potato Soup
Total time: 65
Yield: 6
Ingredients: 2 tablespoons olive oil, divided, or as needed; 4 medium carrots, chopped; 1 large sweet potato, cut into 1/2-inch pieces; 1 (32 ounce) carton low-sodium chicken broth, divided; 1 cup chopped yellow onion; 2 (8 ounce) skinless, boneless chicken breast halves, cubed; 2 tablespoons minced garlic; 3 sprigs fresh thyme; 1 large sprig fresh rosemary; ¼ cup water, or to taste; ground black pepper to taste

Recipe by CharlotteA from allrecipes.com

Dinner,Lunch 1 Hr. 5 Mins.

Ingredients

6 servings

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2 tablespoons olive oil, divided, or as needed
•

4 medium carrots, chopped
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1 large sweet potato, cut into 1/2-inch pieces
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1 (32 ounce) carton low-sodium chicken broth, divided
•

1 cup chopped yellow onion
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2 (8 ounce) skinless, boneless chicken breast halves, cubed

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2 tablespoons minced garlic
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3 sprigs fresh thyme
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1 large sprig fresh rosemary
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¼ cup water, or to taste
•

ground black pepper to taste

Instructions

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.
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.
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.
Season with pepper and remove herb sprigs before serving.