This afternoon I made a pot of my favorite cold-weather soup, Hearty Chicken soup with carrots and sweet potato. It’s always one of my go to’s on cold days and whenever I am feeling under the weather. I love the fact it’s full of nutrient-rich veggies and with the chicken, it’s enough to fill me up for the afternoon. The recipe calls for homemade chicken stock, which I have been trying to make a lot more lately. Obviously, the health benefits alone are amazing versus using the store-bought broth. Plus, it gives me something to do with the leftover rotisserie chicken versus just throwing it away. Hope you stay warm wherever you are and enjoy a warm bowl of this delicious soup.
2 tsp raw coconut oil
1 medium onion, diced
2 garlic cloves, finely chopped
4 celery stalks, diced
2 1/2 cups chicken stock
2 skinless and boneless chicken breasts, diced
4 pieces of broccoli
1 sweet potato, peeled and diced
1/2 cup peas
2 carrots, diced
salt and pepper
Melt the coconut oil in a large saucepan over low heat. Add the onion, garlic and celery, cover the pan with a lid and sweat the vegetables for 5-7 minutes or until translucent.
Season with salt and pepper and pour in the stock.
Add the chicken, chopped broccoli, and three quarters of the sweet potato, then bring to a simmer and cook, uncovered for 15 minutes.
Add 1 1/4 cups of water and throw in the rest of the sweet potato, the broccoli and all the remaining vegetables. Bring back up to a simmer and cook for 20-30 minutes.
Taste for seasoning and divide the soup between bowls, scattering with chopped parsley to serve.
adapted from Eat Beautiful