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Sweetpotato Chicken and Rice Soup

Recipe

Prep Time 15 minutes
Cook Time 32 minutes
Servings 6 people
Calories

Ingredients
  

  • 2 tbsp olive oil
  • 1 boneless skinless chicken thighs, cut into bite sized pieces
  • Salt and pepper to taste
  • 2 celery stalks sliced
  • 2 carrots sliced
  • 1 onion chopped
  • 1 tsp fresh thyme chopped
  • 2 garlic cloves minced
  • 6 cups chicken broth
  • 1 large sweetpotato chopped into cubes
  • 1/3 cup rice

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Season the chicken thighs with salt and pepper. Brown the chicken thighs on both sides, about 2-3 minutes per side.
  • Remove the chicken thighs from the pot and add the celery, carrots, and onions. Cook until softened, about 5-6 minutes, stirring occasionally.
  • Add the fresh thyme and cook for 2 more minutes, followed by the garlic. Cook for 1 more minute.
  • Add the chicken broth, sweetpotatoes, rice and cooked chicken thighs into the pot. Bring to a boil, then reduce the heat to a simmer and cook for 20 minutes or until the sweetpotatoes are tender.