This chicken and sweet potato soup recipe was actually created a few years ago as a twist on classic chicken vegetable soup, which usually has potatoes, carrots, peas, onion, green beans, corn and, of course, chicken in it. I had never seen a soup utilizing sweet potatoes, so I played around and came up with this combination.
The color is amazing. The orange sweet potatoes, red tomatoes, green beans and brown mushrooms make for an interesting kaleidescope of colors in the pot. The flavors are subtle and compliment each other well. The last minute addition of honey to the pot carried the “sweetness” of the potatoes throughout the whole dish. Enjoy.
*Personal note: We are serving this recipe as our regular Saturday recipe, just a little late, because we were out of town on Saturday celebrating The Lucky Wife’s birthday and did not have it ready before leaving town. Thank you for understanding!
- Whole chicken cut into 8 pieces
- 48 ounces chicken broth
- 3 small sweet potatoes, peeled and diced
- 8 ounces baby bella mushrooms, sliced
- 1 14-1/2 ounce can diced tomatoes, drained
- 2 cups frozen green beans
- 1/2 teaspoon salt
- 1 teaspoon garlic, minced
- 1/8 teaspoon basil
- 3 tablespoons honey
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Place 1 chicken cut into 8 pieces in large 6-quart stock pot. Add enough water to cover. Bring to a boil and cook until tender. Once chicken is cooked, remove pieces from pot and set aside to cool. Retain stock.
- Add 48 ounces of chicken broth and bring to a simmer.
- Once chicken is cool enough to handle, remove meat from bones and add to stock. Discard skin and bones.
- Add sweet potatoes, mushrooms, diced tomatoes, green beans and garlic to pot, and simmer for approximately 15 minutes or until sweet potatoes are tender.Â
- Add basil and honey and simmer 5 more minutes. Taste and add salt if desired (NOTE: Shouldn’t need much due to sodium in broth).
2 stars - Surprise your neighbor
The Well-Fed Daughter (13 months old) - 3 Stars
Find more great recipes at Women Living Well Wednesday, Works for Me Wednesday, Tatertots and Jello, I’m Lovin’ It, Feature Yourself Friday, Foodie Friday, Friday Favorites
About the Author
Raised in eastern North Carolina, The Chef has always most loved southern cuisine. While working for a top resort just after finishing Culinary School at Johnson and Wales University, when they still had a campus located in Charleston, South Carolina, he began learning about Gullah cuisine and enjoys it as well. He's a family man and country boy at heart, loves hunting and is a big fan of the John Boy and Billy Big Show and the Carolina Panthers.
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