A rich, thick, and creamy soup made with mashed sweet potatoes, chicken, and an array of vegetables, perfect for chilly fall nights. This healthy dish is dairy-free and packed with flavor, making it a nourishing choice.
1: In a large soup pot, sauté your chicken breasts over medium high heat for three minutes on each side or until beginning to brown. Remove from the pot and set aside.
2: Meanwhile, peel and chop sweet potatoes, carrots, onions, and celery. Mince garlic, fresh herbs, and dates.
3: Sauté your onions, carrots, and celery over medium high heat for 7 to 8 minutes or until slightly softened.
4: Add your garlic and sauté for an additional two minutes until fragrant.
5: Add chicken stock to your pot again, followed by sweet potatoes, chicken broth, dates, herbs, quinoa, and salt and pepper to taste.
6: Cover and bring to a boil, then reduce heat to maintain a simmer.
7: Cook until sweet potatoes are tender (about 35-45 minutes).
8: Once cooked through, remove sweet potatoes and chicken breasts.
9: Mash your sweet potatoes in a bowl until smooth, then add back into your pot and stir.
10: Shred your chicken breasts with a fork and add back into the pot.
11: Simmer to combine flavors for another 10 minutes.
12: Serve, sit back and enjoy this easy and nourishing stew!
