Sweet Potato and Chicken Soup
Makes 6 Servings
Foods rich in vitamin A (like sweet potatoes!), can keep your family’s immune system going strong. If you follow a vegetarian diet, switch from chicken broth to vegetable broth, and leave the chicken out. For more protein, add 1 to 2 cups of chickpeas.
1 tablespoon olive oil or canola oil
2 celery stalks, trimmed and cut into ¼-inch dice (about ¾ cup)
1 small onion, cut into ¼-inch dice (about 1 cup)
4 cups chicken broth, made from reduced sodium chicken bouillon or in a 32 ounce carton
One medium sweet potato (12 ounces), peeled and cut into ½-inch dice
½ teaspoon dried thyme
1½ cups roughly chopped cooked chicken (about 8 ounces)
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Heat the oil in a medium-size pot over medium-low heat. Add the celery and onion and cook, stirring frequently, until tender, about 10 minutes. Lower the heat if the vegetables begin to brown.
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Add the chicken broth, sweet potato, and thyme, and stir to combine. Raise the heat to high and bring to a boil. Lower the heat and cook at a low boil, stirring occasionally, until the sweet potatoes are tender, 12 to 15 minutes.
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Stir in the chicken and heat through.
Nutrition Information per Serving (1 generous cup):
140 calories, 3.5g fat (0.5g saturated), 14g carbohydrate, 510mg sodium, 2g fiber, 13g protein, 160% vitamin A