Sweet Potato Chicken Noodle Soup
Not feeling well? Lets have some soup.
2 tablespoons butter
1 tablespoon olive oil
1 large onion, chopped
2 celery stalks chopped
2 medium carrots chopped
1 pound of sweet potatoes
Salt and freshly ground black pepper
2 cloves garlic, chopped
3 tablespoons all-purpose flour
6 1/2 cups chicken stock
1 cup chicken broth
1 bay leaf
1/2 tablespoon hot sauce
1/2 tablespoon Worcestershire sauce
2 1/2 pounds chicken breasts cut into 1 inches pieces
1 1/2 cups egg noodles
1/4 cup freshly chopped dill leaves
Melt the butter in a large pot over medium heat and add the olive oil. Add the onion, celery and carrots, sweet potatoes and sauté until soft, about 4 minutes. Season with salt and pepper for taste. Stir in the chopped garlic and sauté until fragrant, 1 minute more. Whisk in the flour and stir frequently until it coats the vegetables and makes a paste. Cook until it reaches a pale blonde color, about 2 minutes. Gradually whisk in the chicken stock, chicken broth making sure there are no lumps. Add the bay leaf, hot sauce, and Worcestershire and season with salt and pepper, to taste. Let the soup simmer for 15 minutes to thicken and develop the flavors.
Reduce the heat and add the chicken and the noodles. Do not boil the chicken or it will become tough. Add the dill and simmer gently for 15 more minutes.
“Pull up a chair. Take a taste. Come join us. Life is so endlessly delicious.” -Ruth Reichl