Chicken and Sweet Potato Soup

Name: Chicken and Sweet Potato Soup
Cuisine: South African
Ingredients: 60 ml Olive Oil; 1 kg Chicken breasts; 20 ml Greek Seasoning; 2 Onions, peeled and chopped; 500 g Sweet Potato, cut in 1,5 cm cubes; 3 ribs Celery, chopped; 15 ml Garlic; Salt and Pepper; 250 ml White Wine; 750 ml Chicken Stock; 250 g Spinach, torn; 1 Bay leaf; 15 ml dried Parsley

Sean Strydom @Sean_Strydom

Port Elizabeth

Comfort food for 🌧 days

Sean Strydom @Sean_Strydom

Port Elizabeth

Comfort food for 🌧 days

Saved

Ingredients

60 mlOlive Oil
1 kgChicken breasts
20 mlGreek Seasoning
Greek Seasoning
2Onions, peeled and chopped
500 gSweet Potato, cut in 1,5 cm cubes
3ribs Celery, chopped
15 mlGarlic
Salt and Pepper
250 mlWhite Wine
750 mlChicken Stock
250 gSpinach, torn
1Bay leaf
15 mldried Parsley

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Steps

1

Heat Olive Oil in a Soup pot over medium-highheat. Season the Chicken with the Greek Seasoning. Add the Chicken breasts to the pot and cook until the skin is browned and the breasts have an internal temperature of 75°C. Remove Chicken and set aside.
2

Add Onion, Sweet Potato and Celery to the pot and fry till Onion is translucent. Add Garlic and a pinch of Salt and Pepper. Fry till Garlic is fragrent.
3

Deglaze the pot with the White Wine. Ensure all the flavour sticking to the pot is released. Add the Stock and Bay Leaf and bring to a boil. Reduce heat and simmer covered for 20 minutes. Make sure vegetables are covered by liquid all the time.
4

Debone the Chicken Breasts and cut into bite-sized pieces. Return the Chicken to the pot, add Spinach and cover. Simmer for another 15 minutes.
Sprinkle Parsley over the Soup before serving.