Chicken Sweet Potato Soup

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To a medium saucepan, add chicken breasts and cover with about 2 inches of water. Add salt and bring the water to boil over medium-high heat.

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Boil for 10 to 15 minutes, or until the chicken is poached and cooked through.

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Remove the chicken using a tong onto a chopping board and let it rest for 5-10 minutes.

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Shred the chicken using two forks and set it aside.

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While the chicken is poaching, heat light olive oil in a large dutch oven or a stockpot over medium-high heat.

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Add onions, cubed carrots, celery (chopped), sweet potatoes (peeled and cubed), and minced garlic and saute the vegetables for 5-7 minutes, stirring intermittently.

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Now add dried oregano, cayenne pepper, salt to taste, and freshly ground black pepper, and mix well.

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Add 8 cups (64 fl oz) of chicken stock and stir well.

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Reduce the heat to low. Cover the pot with a lid and cook for 10 to 12 minutes.

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Add mushrooms (sliced) and the shredded chicken. Cover and cook for another 8-10 minutes until the sweet potatoes are fork-tender.

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Turn off the heat, add chopped spinach and stir for about 1 minute, or until wilted.

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Stir in heavy cream and lime juice and serve hot.

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Soup is ready!

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Chicken sweet Potato soup is ready!

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Chicken Sweet Potato Soup

To a medium saucepan, add chicken breasts and cover with about 2 inches of water. Add salt and bring the water to boil over medium-high heat.

step 1

Boil for 10 to 15 minutes, or until the chicken is poached and cooked through.

step 2

Remove the chicken using a tong onto a chopping board and let it rest for 5-10 minutes.

step 3

Shred the chicken using two forks and set it aside.

step 4

While the chicken is poaching, heat light olive oil in a large dutch oven or a stockpot over medium-high heat.

step 5

Add onions, cubed carrots, celery (chopped), sweet potatoes (peeled and cubed), and minced garlic and saute the vegetables for 5-7 minutes, stirring intermittently.

step 6

Now add dried oregano, cayenne pepper, salt to taste, and freshly ground black pepper, and mix well.

Step 7

Add 8 cups (64 fl oz) of chicken stock and stir well.

step 8

Reduce the heat to low. Cover the pot with a lid and cook for 10 to 12 minutes.

step 10

Add mushrooms (sliced) and the shredded chicken. Cover and cook for another 8-10 minutes until the sweet potatoes are fork-tender.

step 11

Turn off the heat, add chopped spinach and stir for about 1 minute, or until wilted.

step 12

Stir in heavy cream and lime juice and serve hot.

step 13

Soup is ready!

step 14

Chicken sweet Potato soup is ready!