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Spicy {Or Not} Chicken and Sweet Potato Soup

Yield: 6 -8 servings
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes

Ingredients

  • 1 tablespoon butter
  • 1 red onion, finely diced
  • 1 red bell pepper, diced
  • 3 ribs celery, diced
  • 6 cloves garlic, minced
  • 7-8 cups low-sodium chicken broth
  • 1 ½ pounds chicken, cut into 1/2-inch pieces (or use about 3-4 cups of shredded, cooked chicken)
  • 2 sweet potatoes, peeled and diced into 1/2- inch pieces
  • 1 (14-ounce) can diced tomatoes, undrained
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon dried marjoram
  • ½ teaspoon dried basil
  • 3 bay leaves
  • 2 teaspoons salt
  • 1 teaspoon pepper

Instructions 

  • In a large pot (4 or 5 quarts), melt butter over medium heat and add onions.
  • Cook, stirring often, about 5-6 minutes, until softened.
  • Add bell pepper, celery, and garlic. Cook 5-6 more minutes, stirring occasionally, until the vegetables are tender.
  • Add remaining ingredients (don't add the cooked chicken, if using, you'll add it near the end), stir well, and bring to a low boil, reduce heat, and simmer, uncovered, for about 40-45 minutes, until the potatoes are tender and chicken is cooked through. If using cooked chicken, stir it in at this point and let it heat through.
  • Discard bay leaves and serve.

Notes

Heat: increase the red pepper flakes if you like more heat. The 1/4 teaspoon in the recipe will give gentle and flavor but is not overly spicy (as in, my kids ate it with no problem).