Chicken Sweet Potato Soup with Rice

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Nothing like a little inspiration from your butter before you start cooking.

Chicken Sweet Potato Soup with Rice

2 Tbl Butter

1 medium Onion (I used a yellow)

4 medium Carrots

2 small Sweet Potatoes

2 Tbl minced Garlic

2 tsp Italian Seasoning

1 tsp Thyme

1 lb Chicken (I used tenderloins)

1 1/2 cups Brown Rice

1/2 cup White Wine (I had a Riesling open, just use what you have)

2 1/2 – 3 cups Chicken Broth

1 Bay Leaf

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Saute onions, butter, salt & pepper until onions become translucent. Add garlic and saute until fragrant.

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Chop carrots and sweet potatoes and add to onions.

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Push the veggies to one side of the pot and brown chicken on the other, I cubed the chicken up before browning it. Once chicken has cooked, I deglaze the pan with the white wine. Which is just a fancy way of saying, scrape the brown chicken and veggie bits off the bottom of the pan because they add a lot of flavor and you want that in the broth. Allow the wine to cook a bit before adding rice and chicken broth, maybe 2 minutes. I add enough broth to cover the rice, and once the rice cooks you may want to add a little more. Add a bay leaf while the rice simmers, depending on what type of rice you use this could be ready to eat in about 10 minutes, but with most things in life…the longer it cooks the better it tastes.

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Enjoy and please share how your soup turns out! What did you garnish your soup with?

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