I got this delicious recipe for chicken and sweet potato soup from a fellow Weight Watcher, Janice. It’s easy to make, super healthy and it’s low in fat, calories and WW Points. Janice is a lifetime member of Weight Watchers. She’s been tracking her meals for the last 9 years, which has been the main reason why she’s been able to maintain her weight. Congratulations, Janice, on being a shining example of literally watching what you eat!
The recipe calls for 4 cups of cooked chicken. I found that shredding a rotisserie chicken came to just about 4 cups with a few bites left over for the poodles. It also calls for fresh marjoram as well as dried. I had neither, so I used Italian Seasoning and then topped each serving with fresh thyme leaves and chopped Italian parsley.
As is usually the case, this soup is better the 2nd day after the flavors had time in the fridge to meld.
1 Tbsp. unsalted butter
1 Tbsp. olive oil
1 red onion, diced
2 shallots, thinly sliced
1 red bell pepper, seeded and diced
3 ribs celery, diced
3 garlic cloves, minced
8 cups low-sodium chicken broth
4 cups shredded cooked chicken
2 sweet potatoes, peeled and chopped into 1/2-inch chunks
1 (14 1/2-oz.) can diced tomatoes
1/2 tsp. red pepper flakes
1 tsp. dried marjoram (or Italian Seasoning)
3 bay leaves
2 tsp. kosher salt
1 tsp. freshly ground black pepper
Chopped fresh thyme for garnish, optional
Serves 6 to 8
WW Points for both 6 and 8 servings: 2
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