Chicken and Sweet Potatoe Stoup

Thicker than a soup but not as thick as a stew.

Photo by Stacy K.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 4

    chicken breasts, cubed

  • 2

    T. olive oil

  • 1

    large yellow onion, sliced

  • 3

    cloves of garlic, minced

  • 2

    large sweet potatoes, peeled and cubed

  • 2

    cups chopped celary

  • 32

    oz low sodium chicken broth

  • 1

    can coconut milk (or 1 1/4 cup heavy cream)

  • 2

    bay leaves

  • 1

    bunch of tyme (or 2 t. ground)

  • 1

    bunch of rosemary (or 2 t. ground)

  • 1/4

    t. fresh grated nutmeg

  • 1

    t. ground sage

  • salt and pepper to taste

  • 1

    T. kutu or arrow root starch (or cornstarch) in water to dissolve

  • Any other veggies you desire

Directions

In a large pot heat olive oil over medium heat. Cook onions for about 1 minute. Add chicken, garlic, and seasonings. Cook chicken for about 10 minutes stirring to brown on each side. Add milk and chicken broth and bring to boil. Add veggies and cover. Cook on low heat for about 1 hour or until veggies are softened. To thicken sauce, add starch mixture.

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