Creamy chicken and sweet potato soup

Cooking Soups Creamy chicken and sweet potato soup

Creamy chicken and sweet potato soup is easy, low-fat and kid friendly. Perfect!

Lables: Egg free Fish free Lactose free Milk free Peanut free Shellfish free Tree nut free
  1. Bring the chicken stock to the boil in a large saucepan over high heat. Add the sweet potato, onion, garlic, thyme and oregano. Season with pepper and bring to the boil. Cook, covered, for 10 minutes or until the sweet potato is tender. Remove from heat. Set aside for 5 minutes to cool.
  2. While soup is cooking, cut chicken into 1cm pieces. Coarsely chop parsley to make 1/4 cup, loosely packed. Set aside. Place one-quarter of soup in the jug of a blender and blend until smooth. Transfer to a clean saucepan. Repeat with remaining soup in three more batches.
  3. Bring soup to the boil over medium heat. Add chicken and parsley and cook for 3 minutes or until chicken is cooked. Remove from heat. Stir in soy milk and season with pepper. Serve with bread.

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1.25L chicken stock
2 orange sweet potatoes , peeled, cut into 2cm cubes
1 large red onion, halved, chopped
2 garlic cloves, quartered
4 sprigs fresh thyme
1/2 tsp dried oregano leaves
Freshly ground black pepper
2 small single chicken breast fillets
1 bunch fresh continental parsley
250ml full-fat soy milk
4 slices multigrain bread, to serve

Adv

Autors
Preparation time
15
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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