Hearty Herbed Chicken & Sweet Potato Soup

This Hearty Herbed Chick­en & Sweet Pota­to soup is so easy to make and…it is good for you too! But easy and healthy won’t be the first thing that comes to your mind when you take your first bite of this hearty, fla­vor-packed soup. Trust me, you’ll want to add this to your fall menu for sure.

A bun­dle of fresh herbs, peeled & chun­ked sweet pota­toes com­bined with bone­less skin­less chick­en thighs and a rich broth cooked low and slow yields the per­fect meal for a chilly fall evening.

The prep on this soup is under 15 min­utes — here’s your gro­cery list ::

  • 3 lbs bone­less skin­less chick thighs (I should have trimmed the fat!)
  • 2 large sweet pota­toes, peeled and cut into 1″ chunks
  • 3–4 sprigs of thyme
  • ½ c fine­ly chopped fresh pars­ley
  • 4 T chopped chives
  • 32 oz  chick­en broth
  • 8 oz white wine (I used Mosca­to)
  • 1 T Dijon mus­tard 
  • 1 t sea salt
  • ½ t fine­ly ground black pep­per
  • 3 T corn­starch as thick­en­er (option­al)

 With this short list of ingre­di­ents, fresh herbs are key to bring­ing the fla­vor. If you don’t have fresh herbs, you can sub­sti­tute dried herbs, just be sure to reduce the amounts ::

  • dried pars­ley = 2–3 T,
  • dried thyme = ½ t,
  • 1 T chopped chives

Place all ingre­di­ents into a large dutch oven, cov­er and place in a 325° oven for 4 hours. Once cook­ing time is com­plete, add addi­tion­al salt and pep­per as nec­es­sary.

Depend­ing on the time of day you’re prep­ping, and/or your planned din­ner­time, you can eas­i­ly adjust the cook­ing time and tem­per­a­ture to accom­mo­date your sched­ule. For instance, this soup can cook for 6 hours @ 275°, 8 hours @ 250°, 3 hours @ 350°.

Hearty Herbed Chick­en & Sweet Pota­to Soup
Serves 8
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Prep Time
15 min
Cook Time
4 hr
Prep Time
15 min
Cook Time
4 hr
366 calo­ries
9 g
230 g
14 g
43 g
4 g
351 g
734 g
2 g
0 g
9 g
Nutri­tion Facts
Serv­ing Size
351g
Serv­ings
8
Amount Per Serv­ing
Calo­ries 366
Calo­ries from Fat 128
% Dai­ly Val­ue *
Total Fat 14g
22%
Sat­u­rat­ed Fat 4g
19%
Trans Fat 0g
Polyun­sat­u­rat­ed Fat 3g
Monoun­sat­u­rat­ed Fat 6g
Cho­les­terol 230mg
77%
Sodi­um 734mg
31%
Total Car­bo­hy­drates 9g
3%
Dietary Fiber 1g
5%
Sug­ars 2g
Pro­tein 43g
Vit­a­min A
100%
Vit­a­min C
11%
Cal­ci­um
5%
Iron
15%
* Per­cent Dai­ly Val­ues are based on a 2,000 calo­rie diet. Your Dai­ly Val­ues may be high­er or low­er depend­ing on your calo­rie needs.
Ingre­di­ents
  1. 3 lbs bone­less skin­less chick thighs (I should have trimmed the fat!)
  2. 2 large sweet pota­toes, peeled and cut into 1″ chunks
  3. 3–4 sprigs of thyme*
  4. ½ c fine­ly chopped fresh pars­ley*
  5. 4 T chopped chives*
  6. 32 oz  chick­en broth
  7. 8 oz white wine (I used Mosca­to)
  8. 1 T Dijon mus­tard
  9. 1 t sea salt
  10. ½ t fine­ly ground black pep­per
  11. 3 T corn­starch as thick­en­er (option­al)
Instruc­tions
  1. Pre­heat oven to 325°. Place all ingre­di­ents in a 7–9 qt Dutch oven, stir­ring liq­uid ingre­di­ents to com­bine. Cov­er and place in the pre­heat­ed oven. Cook for 4 hours at 325°. Once cook­ing time is com­plete, taste and add addi­tion­al salt and pep­per as desired.
  2. Serves 8
*If using dried herbs
  1. dried pars­ley = 2–3 T,
  2. dried thyme = ½ t,
  3. 1 T chopped chives
**If adjust­ing cook­ing time
  1. this soup can cook for 6 hours @ 275°, 8 hours @ 250°, 3 hours @ 350°.
Adapt­ed from Food for a Year
beta
calo­ries
366
fat
14g
pro­tein
43g
carbs
9g
more
Adapt­ed from Food for a Year
Food for a Year: https://foodforayear.com/

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