This is a delicious, healthy and versatile soup that can be served hot or cold (sort of like a chicken tortilla soup.)
It keeps well in the fridge for a few days and due to the moderate carb content from the sweet potatoes, it makes an awesome Paleo “recovery” meal after a tough workout.
Just to be clear, this is not a Slow Carb friendly soup – though it would probably work for you (in terms of a reasonable number of carbs and glycemic load) if you swapped out all beans and legumes for the day. Otherwise, keep it in mind for a super healthy cheat-day meal.
- 4 chicken thighs or 2 large chicken breasts
- 1 tbs butter or ghee
- 2 tbs olive oil
- 4 medium leeks, washed, trimmed, sliced
- 1 brown onion, finely chopped
- 1 large orange sweet potato, peeled and cut into small cubes
- 5 cups chicken stock
- Sea salt & fresh ground black pepper, to taste
- Chopped fresh spring onion to garnish
- Season chicken with salt and pepper. Heat the butter and olive oil in a large saucepan over medium heat. Cook chicken until golden brown and cooked through. Remove from pan, and set aside.
- Using the same pan, add the leeks and onion and cook for 5 minutes or until soft. Stir in the sweet potato and cook, stirring frequently, for a further 10 minutes.
- Add the chicken stock. Cover and bring to the boil. Reduce heat and simmer for 25 minutes or until the sweet potato is tender.
- Slice the chicken into strips.
- Season with salt and pepper. Remove from heat and cool for 5 minutes.
- Process soup in 2 batches in a food processor or blender or use an immersion blender to blend until smooth.
- Place soup in a clean saucepan and reheat over medium-low heat. Check seasoning and top with sliced chicken. Serve garnished with the spring onion.