2 tsps. Extra Virgin Olive Oil
1 yellow onion (chopped)
3 Garlic cloves minced
1 tsp. of Dried Thyme
1/2 tsp of Sea Salt
1 small Sweet Potato (peeled and cut into cubes)
1 carrot (peeled and chopped)
2 stalks of celery (chopped)
7 ozs of Turkey Breast, Cooked (roughly chopped)
4 Cups of Organic Chicken and or Turkey Broth
2/3 cup of Parsley (chopped)
Heat the oil in a large pot over medium heat.
Add the onion and cook until it begins to soften, about 5 minutes. Add in the garlic, thyme and salt and continue cooking for one minute more.
Add the sweet potato, carrots, celery and turkey. Stir to combine then add the chicken broth to the pot along with the parsley.
Bring soup to a gentle boil then reduce the heat to low and cover with a lid. Simmer for 40 to 45 minutes or until the vegetables are very tender. Season with additional salt if needed. Serve and enjoy!