Ingredients

• 2 chicken breasts (diced or shredded after cooking)
• 2 medium sweet potatoes, peeled + cubed
• 2 carrots, peeled + chopped
• 1 small onion, chopped
• 2 garlic cloves, smashed
• 1 ½ cups chicken bone broth (or regular broth)
• 1 tsp turmeric
• ½ tsp paprika
• ½ tsp cumin (optional, mild flavor)
• 1 tbsp olive oil or butter
• Salt + pepper, to taste
• ½ lemon (juice)
• Cooked rice or small pasta, for serving

Instructions

1. Cook the chicken:
   • In a large pot, heat olive oil.
   • Season chicken with salt + pepper.
   • Cook until golden on the outside and fully cooked. Remove and set aside.
2. Cook the veggies:
   • In the same pot, add onion, carrot, sweet potato, and garlic.
   • Sauté for 5–6 minutes until fragrant.
3. Simmer:
   • Add broth, turmeric, paprika, and cumin (if using).
   • Bring to a boil, then reduce heat and simmer ~20 minutes until veggies are very soft.
4. Blend the base:
   • Transfer veggies + broth to a blender (or use an immersion blender) and blend until completely smooth and creamy.
5. Finish the stew:
   • Return sauce to the pot. Stir in chicken (diced or shredded).
   • Simmer gently 5–10 minutes.
   • Squeeze in lemon juice before serving.
6. Serve:
   • Spoon over rice or small pasta.
   • Optionally garnish with parsley (extra vitamin C).