Chicken and Yam Soup
Savor the comforting flavors of homemade Chicken and Yam Soup, a hearty and wholesome dish that's perfect for any season. This simple yet deeply nourishing recipe combines tender shredded chicken thighs with naturally sweet yams, earthy carrots, and crisp celery, all simmered in a fragrant broth infused with fresh thyme, garlic, and a hint of bay leaf. The result is a warm, velvety soup that's packed with nutrition and bursting with cozy flavors. Ready in under an hour, this one-pot wonder is not only easy to make but also versatile—serve it as a quick family dinner or alongside crusty bread for a satisfying starter. Healthy, flavorful, and absolutely soul-soothing, this Chicken and Yam Soup is sure to become a go-to comfort food in your kitchen!
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken thighs
- 400 grams Yams
- 2 medium Carrots
- 2 medium Celery stalks
- 1 medium Onion
- 3 cloves Garlic cloves
- 4 cups Chicken broth
- 2 tablespoons Olive oil
- 4 sprigs Fresh thyme
- 1 leaf Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Parsley (optional, for garnish)
- 2 cups Water
Instructions
Peel and dice the yams into 1-inch cubes. Set aside.
Dice the carrots and celery. Finely chop the onion and mince the garlic.
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the chicken thighs to the pot. Sear on each side for 2-3 minutes until lightly browned.
Add the carrots, celery, and yams to the pot.
Pour in the chicken broth and water, ensuring that the chicken and vegetables are fully submerged in liquid.
Add the thyme sprigs, bay leaf, salt, and black pepper to the pot. Stir to combine.
Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 25 minutes, or until the yams are tender and the chicken is cooked through.
Remove the chicken thighs from the pot and shred them using two forks. Return the shredded chicken to the pot.
Discard the bay leaf and thyme sprigs.
Taste and adjust the seasoning with additional salt and pepper if needed.
Serve hot, garnished with chopped parsley if desired.
Nutrition Facts
Calories |
1985 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.5 g | 108% | |
| Saturated Fat | 19.7 g | 98% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 5237 mg | 228% | |
| Total Carbohydrate | 150.4 g | 55% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 19.0 g | ||
| Protein | 153.8 g | 308% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 398 mg | 31% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 6565 mg | 140% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
