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.
