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Chicken and Root Vegetable Soup

Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course dinner, Soup
Cuisine American
Servings 6

Ingredients
  

  • 1 pound chicken breasts
  • 2 tablespoons macadamia oil
  • 1 medium onion, chopped
  • 2-3 cloves garlic
  • 2 cups sweet potatoes, peeled and chopped
  • 1 small celery root, peeled and chopped
  • 1 cup potato, peeled and chopped
  • 3 carrots, peeled and chopped
  • 6 cups water
  • 1 can (15 oz.) diced tomatoes with juice, drained
  • 1/4 small green cabbage, cored and sliced into 1/2 strips
  • salt to taste salt
  • pepper to taste pepper

Instructions
 

  • Preheat oven to 400 degrees F. Rub chicken breasts with 1 tbsp oil, salt and pepper. Bake in the preheated oven for 10 minutes. Flip chicken and cook until no longer pink in the middle and juices run clear, about 15 minutes more. Set aside.
  • In a large pot, warm 1 tbsp oil over medium heat. Add garlic, onion, sweet potatoes, celery root, potatoes, and carrots; season with salt and pepper. Cook, stirring occasionally, until vegetables soften and onion is translucent.
  • Add tomatoes, cabbage, and 6 cups water; cover and bring to a boil. Reduce heat to medium-low and simmer until vegetables are crisp-tender.
  • Chop cooked chicken breasts and add to the pot, cook until warmed throughout.
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