Flu-fighting chicken soup with sweet potatoes and ginger
Cozy Up with Chicken Soup with Sweet Potatoes and Ginger
When the weather turns cool, nothing beats a warm, comforting bowl of soup. This Chicken Soup with Sweet Potatoes and Ginger is a delightful twist on a classic, offering a vibrant blend of flavors and nourishing ingredients. It’s more than just a meal; it’s a hug in a bowl!
We’ve taken the traditional chicken soup and elevated it with the natural sweetness of sweet potatoes and a zesty kick of fresh ginger. The result? A soup that’s both comforting and invigorating. It’s perfect for a weeknight dinner, a cozy weekend lunch, or even when you’re feeling under the weather.
What makes this soup special?
- Sweet Potato Power: Sweet potatoes add a beautiful color, creamy texture, and a boost of Vitamin A.
- Ginger Zing: Fresh ginger provides a warming spice and aids digestion.
- Simple & Flavorful: This recipe uses readily available ingredients and comes together quickly, making it perfect for busy schedules.
- Versatile: Feel free to adjust the herbs and spices to your liking. A dash of curry powder or a pinch of red pepper flakes can add an extra layer of flavor.
Tips for the Best Soup:
- Stock Matters: Using a high-quality chicken stock (homemade is best!) will significantly impact the flavor of your soup.
- Don’t Overcook the Sweet Potatoes: You want them tender, but not mushy. They should hold their shape slightly.
- Fresh Herbs are Key: A generous sprinkle of fresh herbs at the end brightens up the flavors and adds a beautiful finishing touch.
- Lemon Juice Finish: A squeeze of fresh lemon juice adds brightness and balances the flavors perfectly.
Frequently Asked Questions:
Q: Can I use a different type of potato?
A: While sweet potatoes are preferred for their flavor and color, you can substitute Yukon Gold or Russet potatoes. Keep in mind that the flavor and texture will be slightly different.
Q: Can I make this soup ahead of time?
A: Yes! This soup actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Is this soup gluten-free?
A: Yes, this recipe is naturally gluten-free. However, always double-check the ingredients in your chicken stock to ensure it doesn’t contain any gluten.
Q: Can I add other vegetables?
A: Absolutely! Carrots, parsnips, or spinach would all be delicious additions.
Q: What kind of chicken should I use?
A: You can use leftover roasted chicken, rotisserie chicken, or poached chicken. Just make sure it’s fully cooked before adding it to the soup.
We hope you enjoy this comforting and flavorful Chicken Soup with Sweet Potatoes and Ginger! It’s a recipe you’ll turn to again and again.
Chicken Soup with Sweet Potatoes and Ginger
Ingredients
- 1/4 cup olive oil
- 2 leeks leeks, white parts trimmed, sliced sliced once down the middle, then thinly sliced across
- 3 stalks celery, chopped with leaves
- 1 large sweet potato, diced about 2 cups, peeled
- 1 large garlic clove minced
- 2 tablespoons fresh grated ginger
- 1 teaspoon fresh thyme
- 2 32-ounce containers chicken stock, or 8-10 cups homemade stock
- 4 cups cooked cubed or shredded chicken
- 3 bay leaves bay leaves
- to taste Kosher salt
- to taste cracked black pepper
- 2 lemons for finishing
- to taste chopped herbs such as parsley, dill, or chives
Instructions
- In a Dutch oven or stock pot, heat the oil to medium high. Add the leeks and celery and sauté 1-2 minutes.
- Add the next four ingredients and sauté 5-7 minutes more, or until the sweet potatoes are tender, but not mushy.
- Add the stock, chicken and bay leaves and simmer for 15 minutes to allow the flavors to blend.
- Taste for seasoning.
- Serve. Top each bowl with a squirt of fresh lemon juice and a sprinkle of fresh herbs.
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