Oct 122010
Things that happen at the beginning of fall: the leaves start changing, the weather gets colder, and Marissa get’s sick.  Without fail, all of these things happen each year at the beginning of fall.  And when you’re sick, there’s nothing better than a great bowl of homemade soup.  Although I might have preferred it if someone else had made that soup for me (the price you pay for living so far from your Mommy).  So I made myself some comforting, hearty, and healthy sweet potato and chicken soup.  

It starts off as most soups do…onions and garlic.  Then some celery and peppers.  Then sweet potatoes, broth, tomatoes, cooked chicken and lost of herbs and spices. Let it simmer for about an hour or until the sweet potatoes are perfectly tender.



I knew this soup would be good when it came from Foster’s Market, but I didn’t realize just how satisfying it would be.  At first taste it reminds you a little of a classic chicken soup, but then the sweetness of the potatoes and the depth of the herbs come in and you realize this isn’t your average chicken soup.  One bite, and you will be completely cured of your fall cold.  Blah, wish that were the truth.  It’s not.  Still feel pretty bad, but eating this soup at least made it slightly less miserable.   

Nutritional Highlights:  We’ve all heard that sweet potatoes are a super food.  Always make “top ten” lists, etc.  They’re antioxidant rich, anti-inflammatory, and full of vitamins A and C.  The rest of the soup is pretty darn healthy too…plenty of veggies, chicken for protein, and a light broth.  A small organic soapbox: I don’t always buy organic, cuz let’s be honest, I’m all that wealthy these days.  But, many of the ingredients on this list foods that you want to go organic on because the conventional kind holds tons of pesticides.  Check out this article about which foods to spring for organic and which ones to skip.  The 12 foods with highest pesticides are: Apples, Cherries, Imported Grapes, Nectarines, Peaches, Pears, Raspberries, Strawberries, Bell Peppers, Celery, Potatoes, Spinach.  So with Potatoes, celery, and Bell Peppers in this soup, it’s best to go organic!

Chicken and Sweet Potato Soup
adapted from Foster’s Market

Makes 2 1/2 to 3 Quarts Soup; Serves 6 to 8
2 tablespoons unsalted butter (I substituted olive oil, or you could do half butter/half oil)
1 tablespoon olive oil
1 red onion, diced
2 shallots, thinly sliced
1 red bell pepper, cored, seeded, and diced
3 ribs celery, diced
6 garlic cloves, minced
8 cups chicken broth
4 cups shredded cooked chicken (I used a pre cooked rotisserie chicken but leftover roasted chicken would be great too!)
2 sweet potatoes, peeled and chopped into 1/2-inch chunks
One 14 1/2-ounce can chopped tomatoes
1/2 teaspoon red pepper flakes
1 teaspoon dried marjoram
3 bay leaves
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 tablespoon chopped fresh marjoram, to garnish, optional
1 tablespoon chopped fresh thyme, to garnish, optional
Salt and freshly ground pepper to taste
1. Melt the butter and olive oil over medium-low heat in a large saucepan and add the onion and shallots. Cook and stir about 15 minutes, or until softened. Add the bell pepper and celery and continue to cook and stir about 5 minutes longer. Add the garlic and cook and stir 2 to 3 minutes longer.
2. Add the broth, chicken, sweet potatoes, tomatoes, red pepper flakes, dried marjoram, bay leaves, salt and pepper and stir until combined. Bring to a low boil, reduce heat, and simmer, uncovered, about 1 hour, until the potatoes are tender and flavors have developed. Skim the top of the soup as it cooks if necessary to remove foam or fat.
3. Discard the bay leaves. Add the fresh marjoram, thyme, and additional salt and pepper if desired. Serve immediately.

  One Response to “Chicken and Sweet Potato Soup”

  1. Looks yummy!! Feel better love :)

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