Comforting Chicken Soup with Sweet Potatoes, Corn, & Carrots

Prep time: 1 hour

Cook time: 2 hours

Ready in: 3 hours

Yields: Serves four people

Ingredients

• 2 lbs.
•  Boneless skinless chicken breast, Cut into small stew-size pieces
• 4 cups Low-Sodium Chicken Broth, I use Pacific Organic Low-Sodium broth
• 1 large Sweet Potato, Peeled and cut into bite-sized pieces
• 4 medium-sized Carrots, Cut into bite-sized pieces
• 2 stalks Celery, Cut into bite-sized pieces
• 1 cup Frozen corn
• 1/2 tsp Dried Rosemary
• 3/4 tsp Dried Thyme
• 1/2 tsp Dried Parsley
• 1/2 tsp Dried Sage
• 3 Bay leaves
• 1 medium Yellow onion, finely chopped
• 4 cloves Garlic, finely chopped

Directions

If you have a small electric chopper, add onion and garlic. Chop into very fine pieces. If not, smash garlic to release oils, and simply finely chop along with onion. Set aside

1.     Peel sweet potato and carrots. Chop carrots, sweet potato and celery into bite-sized pieces. Set aside.

2.   In a large soup pot, add broth, chicken, garlic, onion, veggies (except for corn), and seasonings

3.   Bring to a boil; then lower to a medium simmer. Cook until chicken is tender (about an hour). Add corn.

4.   Take a cooking fork and break chicken up into small pieces. (If the chicken is tender, it should just fall apart).

5.    Simmer for another five minutes or so until corn is hot. Then serve and enjoy! (This soup stands well on its own)

Approximate Nutritional Info

(Dependent upon serving size)

Serving                                                             1
Calories	200
Calories from Fat	18%
Fat 2 g	3%
Saturated fat 2 g	10%
Unsaturated fat 0 g
Carbohydrates 3 g	1%
Sugar 3 g
Fiber 2 g	8%
Protein 25 g	50%
Cholesterol 66 mg	22%
Sodium 120 mg	5%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.