Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients
- 400 g sweet potato puree (sous vide)
- 1.5 litres (6 cups) chicken stock
- 2 whole chicken breasts
- 2 cloves garlic, minced
- 15 ml (1 tbsp) herbes de Provence
- 30 ml (2 tbsp) white wine vinegar
- 125 ml (1/2 cup) crumbled feta
- Crouton for serving
- Salt and pepper to taste
Preparation
- Bring chicken stock to a boil in a large saucepan. Add whole chicken breasts and minced garlic. Reduce heat and simmer, covered, for 10 minutes, until chicken is cooked.
- Remove chicken breasts and shred with two forks into a bowl.
- Return the shredded chicken to the pot, then add the sweet potato puree, herbes de Provence and white wine vinegar. Simmer for another 10 minutes to blend the flavors.
- Adjust the seasoning with salt and pepper to taste.
- Serve the soup hot in bowls, garnished with crumbled feta and crispy croutons.
