Chicken Sweet Potato SoupSarah Trenalone
A comforting and hearty chicken sweet potato soup combining tender juicy chicken thighs, sweet potatoes, and creamy broth, perfect for cozy dinners.
Ingredients
Main ingredients
- 1 tablespoon oil
- 2 onions diced
- 2 carrots peeled and diced
- ¼ teaspoon sea salt plus more to taste
- 3 teaspoons garlic powder
- 2 teaspoons dried herb mixture like Italian seasoning or Herbes de Provence
- ½ teaspoon red pepper flakes optional
- 4 cups chicken broth
- 2 cups water
- 2 pounds boneless, skinless chicken thighs
- ½ cup quinoa
- 2 pounds sweet potatoes diced and halved or quartered, peel optional
- 4 ounces chopped kale
- 1 cup heavy cream
Instructions
Instructions
- Heat oil in pressure cooker on medium till it’s hot and shimmering.
- Toss in onions and carrots, cook ’em till they’re soft and smell real nice—about 5 minutes.
- Sprinkle in salt, garlic powder, herb mix, and if you’re using ’em, red pepper flakes. Stir to mix up the spices well.
- Pour in chicken broth and water, crank heat till it’s boiling with some steam cues showing.
- Lay chicken thighs gently into the pot. Secure the lid and watch the float valve rise.
- Set pressure cooker to high and cook for 12 minutes for that perfect tender pull.
- Do a natural release for about 10 minutes, then carefully open the lid and fish out the chicken. Shred it with two forks.
- Put shredded chicken back, add quinoa, sweet potatoes, and kale, then close lid again. Pressure cook on high for 10 minutes. Another natural release. Finally, stir in heavy cream and check seasoning.
Notes
Need time-saving tips? Pre-chop your veggies the night before and keep ’em chilled for quick use. Using frozen kale works just great too, no need for thawing. Adjust herbs to match your favorites and keep things simple. Store leftovers in an airtight container in the fridge for up to 4 days or freeze in single-serving containers and thaw slowly in the fridge before reheating.