Sweet Potatoes. Nutritious. Delicious. Cheap. Versatile. AMAZING!
But seriously… this soup. The perfect balance of sweet and savory in a big, warm mug waiting for you on the table with a pretty fall decoration in the middle and a pumpkin spice latte on the side! In my house you can go ahead and just throw that pretty fall decoration on the floor and rip it apart because if you haven’t noticed I have 3 boys. They do that. A lot. Well, basically I should just take my pretty decorations and throw them in the trash myself because that’s where they’ll end up. That will save me the hassle of having to clean anything up, right? Boys!
One thing I LOVE about this soup is the color that comes out of the carrots and sweet potatoes to make it the perfect fall orange. Of course, being the only woman in my house nobody else cares about the beautiful color of my soup, so I have to make pictures like the following to bask in my orange glory while others cheer. Is this happening? Please… anyone… someone out there in internet-land, do you care that my soup is orange? Please say yes! 🙂 Please give me a big *nice soup* while we both glance at that pretty bowl!
Thanks, you just made my day! Now I can get over the fact that I will not be displaying any pretty fall decorations on my table until the baby is 18. That’s 17 years of decoration-less fall’s I have yet to endure. But hey, at least I have my orange soup!
And can we talk nutrition for a second because this soup ain’t no rice cake (thanks Blake Shelton for that one). Sweet potatoes = one of the most nutritious foods in the world. That’s right, it tops many other foods labeled “super foods” so I think that makes it even more acceptable to eat numerous bowls in one sitting while burning my mouth because I’m too impatient to wait for it to cool down. Totally acceptable! Until I’m old and have no taste buds left. Then I’ll have to go to restaurants and asks the cooks to heat my soup up over and over and over again until it is boiling in the microwave and my old ass is finally happy. Sound like a real life scenario? That’s because it is! I know, I know, the old people always get a bad rap but seriously I can’t even tell you how many times a day this happened while I was cooking in restaurants. So remember folks, wait until your food cools down or you’ll be THAT old person some day!
*No old people’s feelings were hurt in the making of this post. 🙂
And one more thing.. I found these crackers today. TWO ingredients! 100% whole wheat and salt. Ummm helllllooo healthy cracker I’ve been looking for forever. Thank you for coming into my life today so I could dip you in my soup and take pictures of it. Things always work themselves out perfectly, don’t they?
*I used my Homemade Chicken Stock in this recipe.
Homestyle Sweet Potato and Chicken Soup
By October 8, 2014Published:
- Yield: 6-8 Servings
- Prep: 10 mins
- Cook: 30 mins
- Ready In: 40 mins
Sweet Potatoes. Nutritious. Delicious. Cheap. Versatile. AMAZING! But seriously... this soup. The perfect balance of sweet and …
- 5 large carrots
- 5 stalks celery
- 1 large onion
- 4 Tbsp butter
- 4 Tbsp whole wheat white flour
- 5 cups chicken broth homemade preferred, or low sodium
- 1 pound shredded chicken or chicken breasts
- 4 large sweet potatoes
- 1 and 1/2 cups milk I used whole
- 2 tsp pink himalayan or kosher salt
- 3 sprigs fresh thyme
- freshly cracked black pepper to taste
- Peel carrots and sweet potatoes. Small dice onions, carrots, and celery. Chop sweet potatoes into large chunks. Set sweet potatoes aside.
- In a large pot add butter, onions, carrots, and celery and cook over med-high heat until butter is melted and onions are fragrant and tender. Add flour and stir to a paste.
- Add chicken and broth (boiling will cook raw chicken and kill any bacteria!). Add sweet potatoes, cover and boil for 20 minutes or until sweet potatoes are tender and chicken is cooked through. Stir in milk, salt, pepper, and thyme to finish.
*If you are using a pre-cooked chicken just wait until the end and throw it in. No need to boil it.