Cold Season Chicken and Sweet Potato Soup Recipe

Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add carrots and sweet potato; cook and stir for about 5 minutes adding a splash of chicken broth if veggies begin to burn before they are soft. Add onion. Cover and cook stirring every few minutes until sweet potato is soft about 5 more minutes.

While sweet potatoes are cooking heat 1 tablespoon oil in a skillet over medium-high heat. Add chicken and saute until browned 3 to 5 minutes adding a dash of olive oil if needed. Stir in garlic and cook until fragrant 30 seconds to 1 minute. Add remaining chicken broth thyme sprigs and rosemary sprig. Add water if there is not enough broth.

Bring soup to a boil. Reduce heat to low and simmer until all veggies are thoroughly cooked and flavors have melded together 30 to 45 minutes.

Season with pepper and remove herb sprigs before serving.