It has been kind of rainy and chilly here in Rochester, and it has put me in a soup and herbal tea kind of mood. So in order to warm up I made this healthy and healing soup. I say healing because whenever I am feeling really sick I have some sort of chicken soup, and it always makes me feel so much better! This recipe is great and guilt-free! Usually when I go to make a creamy soup I start with a roux ( butter & flour mixture that thickens sauces) and then add hot milk and stock. In this recipe, the sweet potato replaces the roux. It thickens the soup and gives it a really creamy texture without all the extra fat and dairy. It also has chicken and brown rice which will fill you up and give you the vitamins and minerals you need. Not too many pictures for this one, but here is the recipe! I used a Cast Iron dutch oven to make this, and it turned out amazingly! but you could theoretically make it in any sort of pot with a lid. Let me know in the comments below if you try this recipe or have any questions ! (P.S prepare to have leftovers! You can freeze them or store them in the fridge when they have cooled down!)
Creamy Sweet Potato & Chicken Soup with Brown Rice
- 2 Fairly large sweet potatoes
- 1 Entire breast of chicken, Skinned and Boned
- 1 Cup of Long Grain Brown Rice
- 1 Yellow Onion
- 1 Table Spoon of Minced Garlic
- Coconut Oil ( Can be substituted with Grapeseed or Butter )
- Thyme, Lightly chopped, reserve whole leaves for garnish
- 1 box of Chicken Broth, Organic, Low Sodium (has the best taste)
- Set a large pot of water to boil, and a another pot with the chicken stock to Simmer with a lid on.
- Wash, Peel, and Chop the Sweet Potatoes into chunks, make sure they are all roughly the same size. Peel and Chop Onion, Garlic, and Thyme. Wash the chicken, season with salt & pepper, and cut into chunks.
- When the Pot comes to Boil, Salt generously and put Sweet Potato chunks in. Cover with a lid and set the timer for 10 minutes, check every ten minutes until done. Right before they are done, remove 3 Cups of cooking liquid and set aside. When they are fork tender but still retain their shape, drain them (do not rinse).
- Allow the sweet potatoes to sit in the colander. Set your empty pot back on the stove at medium-medium high heat.
- When the pot is hot, add in coconut oil.
- Add the Chicken chunks into the pan and allow them to cook, stirring occasionally. When you can no longer see pink, remove them and set aside.
- Allow the pan to heat up again, then add the onion, salt, and stir. Cover the pot and check on the onions every 3 minutes until they are translucent.
- While the Onions cook, get your Sweet Potatoes into a large bowl. Get a fork and the 1 cup of the reserved sweet potato cooking liquid (no more!) . Use the fork to mash up the sweet potatoes. As you do this, pour in a little water at a time . You do not want to completely thin the Potatoes at this time, just enough to achieve a creamyness. It is okay to have little sweet potato chunks, this adds to the texture.
- Add the Garlic to the Onions and saute for 2 minutes.
- Add the Sweet Potatoes to the pot with the onions, and begin to stir them up with a spatula or a whisk, I used a combination to incorporate the sweet Potatoes and Onions. Allow them to cook for a few minutes while stirring.
- Take the simmering Chicken Stock and slowly pour it into the Sweet Potatoes while whisking. You want to add enough chicken stock so that the soup is still creamy, but mainly a liquid. Add the chicken stock slowly so you do not add too much. I used an entire box, but it may be different for you.
- When it is at the desired thickness, add the Chicken, Thyme, Brown Rice, and remaining 2 Cups of Reserved Cooking liquid (or chicken stock if you prefer/have any left).
- Raise to a boil, Cover and set the Burner to Medium - Medium-low. And allow to cook for 35 minutes, stir the soup, and taste. At this point you can add any salt and pepper you think it needs. Check the rice and if it is tender enough to eat then it is ready to serve, other wise return the lid back on and allow it to continue simmering. If at any point you are worrying about the soup thickening too much, simply add Hot reserved liquid, chicken stock or water heated with a bay leaf in it.
- Garnish with thyme. Serve with crusty bread & something green.