Hold off on extra seasoning until the very end. It’s easier to add more salt than to fix an oversalted pot, so I always taste right before serving instead of guessing at the start. Skip the rotisserie shortcut if you want a richer broth. Using rotisserie chicken saves time, but poaching raw chicken breast in this recipe actually seasons the broth as it cooks. If you’re short on time, rotisserie works fine, just expect a slightly lighter broth flavor. Want it thicker? Scoop out about a cup of the simmered sweet potato and broth, blend it smooth, then stir it back into the pot. This thickens the soup naturally without adding cream or flour. Bulk it up for a heartier meal. A handful of egg noodles or a scoop of cooked rice stirred in at the end turns this from a soup into more of a full meal, which is handy on nights when everyone’s extra hungry.
Sautéing
Simmering
Garnish with fresh chopped parsley and optional cayenne pepper.