Chicken and Sweet Potato Soup


  • In large saucepan or Dutch oven, bring broth and 3 cups water to boil.
  • Add sweet potatoes, carrot, onion, garlic, barley and sage and return to boil.
  • Reduce heat, cover and simmer until barley is tender but still chewy, about 40 minutes.
  • Remove from heat and using an immersion blender (or in a blender in batches) pulse soup 10 to 12 times until partially smooth with some chunks remaining.
  • Stir in chicken; cover and simmer over medium heat for 5 minutes.
  • Remove from heat; stir in zucchini and kale.
  • Let stand until kale is wilted and zucchini is tender, about 10 minutes.
  • Stir in vinegar.

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Suggested Pairings: Ales, like cream, amber and mild, from the thirst quenching and smooth styles pair wonderfully with sweet potatoes. Or if you have a liking to hops, try this soup with a bold style IPA.

What beer did you pair with this recipe? Let us know using the hashtag #CheersCanada.