Organic Chicken & Sweet Potato Soup
Kid Three wasn’t feeling well, so I decided to change course make the kids soup. They said it turned out really well, so it’s a good thing I wrote everything down. As I was getting ready to prepare the soup, I had the thought to add some unconventional soup ingredients. I spun it to the kids as “it was extra healthy and healing” and I think that made them like it even more.
Allergy Status: Gluten Free, Dairy Free, Egg Free, Soy Free, Nut Free, Peanut Free, Yeast Free, Wheat Free, Paleo, AIP Compatible, Possibly Corn Free
For AIP: Make sure your seasonings are OK for you, specifically any multi blend
For Corn Free: Source safe ingredients
Before we get started, let’s talk about the onion juice. Remember that awesome new Breville Food Processor we got? Well, in the video we saw, they were prepping all sorts of things, including onions. Too bad the video doesn’t show how much onion juice is produced. When you dice your onions by hand, it’s not the same. I suspect it’s the speed. It’s like a cross between a processor and a juicer. So, we were shocked to see how much juice we had after cutting the onions. Rather than toss it out, we decided to save it. Something like that doesn’t happen every day, so I knew I had to come up with an idea.
Then along comes a sick child, and the onion juice was there… If you don’t have a bunch of onion juice on hand (lol), you can leave it out, and add actual onion instead. On to the recipe!
2 organic Chicken Breasts, cubed
1 bunch Organic Carrots, sliced
4 large Organic Celery Stalks
Organic Onion Juice (about 12 ounces)
1 organic sweet potato, cubed, medium-large in size
2 tsp Sea Salt
2 tsp Braggs Organic Herbs & Spices
1/2 tsp Organic Ground Ginger
1 tsp Organic Ground Turmeric
8 tsp Raw Organic Honey
3 cups+ Water (see note)
Before you start, have all of your vegetables ready to go. In terms of time, you should be able to cut the chicken while the vegetables get started.
Heat a pot on medium-high heat (375) and add the celery, carrots, onion juice, and 2 cups of water. After 5 minutes, add your sweet potato cubes. The mix should be boiling just a bit at this point. If it’s not, turn your heat up a little. After the potatoes have been in for 5 minutes, add your cubed chicken. I left the heat at 375, but if your mix is boiling a bit too much, turn it down to 350. It shouldn’t be a roaring boil with water splashing everywhere. Once the chicken is in, add the other seasonings, and more water as needed. If you prefer extra brothy soup, you may want to consider adding a bit more seasoning to the soup. Be sure to mix well so the seasonings are well incorporated, and continue to cook. The total cook time is 25 minutes.