Sweet Potato Chicken Soup With Spinach And Snap Pea

Name: Sweet Potato Chicken Soup With Spinach And Snap Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1-2 cups onion, diced; 4 cloves garlic, minced (about 2 tablespoons); 2 quarts chicken stock; 1/2 cup water; 2 pounds unpeeled carrots, chopped; 2 pounds sweet potatoes, peeled and chopped; 1/2 of an uncooked chicken, skin/bone intact; 5 ounces fresh spinach, sliced thin; 8 ounces fresh sugar snap peas, cut into 1/2-inch pieces; 1 teaspoon ground cumin

Servings: persons

2 tablespoons olive oil
1-2 cups onion, diced
4 cloves garlic, minced (about 2 tablespoons)
2 quarts chicken stock
1/2 cup water
2 pounds unpeeled carrots, chopped
2 pounds sweet potatoes, peeled and chopped
1/2 of an uncooked chicken, skin/bone intact
5 ounces fresh spinach, sliced thin
8 ounces fresh sugar snap peas, cut into 1/2-inch pieces
1 teaspoon ground cumin

1
Heat olive oil in a large, heavy bottomed soup pot over medium heat. Add onion and garlic, saute until softened (about 2-4 minutes).
2
Add the chicken stock or water (plus the 1/2 cup of water), carrots, and sweet potatoes. Bring to a boil, reduce heat to low and add chicken. Cook on low heat uncovered for 1 1/2 hours.
3
Remove chicken and set aside to cool (can be placed in the refrigerator, if you prefer).
4
Puree stock and vegetables in batches until smooth. I like to use a stick blender and leave in a few small chunks of the root veggies.
5
Remove the skin and bones from the chicken, and cut the meat into bite-sized pieces.
6
Return meat to pureed broth; bring to a gentle simmer, season with salt and pepper to taste
7
Add spinach and snap peas, stir in cumin, and cook until spinach is not quite yet wilted, but warmed. Taste for salt and pepper again, and serve.

704

kcal

Calories

Fat

130

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons olive oil, 1-2 cups onion, diced, 4 cloves garlic, minced (about 2 tablespoons), 2 quarts chicken stock, and more.

Yes, Sweet Potato Chicken Soup With Spinach And Snap Peas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sweet Potato Chicken Soup With Spinach And Snap Peas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions