Ingredients

The following ingredients have 4 Servings
  • 2 tablespoon olive oil
  • 1 cup white or yellow onions (diced)
  • 1 cup celery (chopped)
  • 2 cups carrot (diced)
  • 3 garlic clove (minced)
  • 5 cups chicken broth
  • 3 cups sweet potato (diced)
  • 1 teaspoon dried oregano
  • 1 teaspoon onion powder
  • 1 teaspoon ground coriander
  • Kosher salt and fresh ground black pepper
  • 1 lb free range organic boneless chicken breasts
  • Fresh parsley (chopped for garnishing)
  • pinch of cayenne pepper (optional)

Instruction

  • In a medium pan, add the chicken breasts, cover with about 2 inches of water, salt the water to taste and bring to boil over medium-high heat. Boil for about 15 mins or until chicken is cooked through. 
  • While chicken in poaching, start sautéing  the veggies. In a large pot, heat olive oil over high heat. When the oil is hot, turn the heat down to medium.
  • Add onion, celery and carrot. Sauté for 5-7 minutes or until the onions are soft and translucent. Don’t forget to stir occasionally.
  • Add garlic and cook for 30 seconds.
  • Add chicken broth, sweet potato, oregano, onion powder, coriander, salt and pepper. Mix all together.
  • Bring to a boil and simmer partially covered for 10-15 minutes or until the sweet potato is soft.
  • Halfway through boiling the sweet potatoes, add in the shedded chicken to rewarm a bit. Taste and add any extra seasonings, if necessary. If you prefer, add a pinch of cayenne pepper.
  • Garnish with fresh chopped parsley before serving.