Chicken Soup with Sweet Potatoes

Joel was sick last week, so I made soup.  I wanted to add potatoes but knew we didn't have any, so I decided to experiment with sweet potatoes.  They were amazing!  While we were eating this soup, Joel said he loved the sweet potatoes and he wished all the carrots were also sweet potatoes. :)  The balsamic vinegar and lemon juice were also an experiment, and I was really worried about how it would turn out.  When I went to shred the chicken, though, I tasted the broth and was FLOORED by how astounding it tasted.  The vinegar adds some color to the broth and puts a little something in the background.  You can't taste the lemon juice on its own, but it tones down the "vinegar-iness" of the balsamic and creates a nice balance.  Enjoy!

Ingredients:
5 cups water
1 can chicken broth
1 T dried basil
1 T dried parsley
1/2 T lemon pepper seasoning
1 tsp black pepper
1 tsp salt
1/2 T chicken bouillon powder
1 boneless skinless chicken breast - I used one that was absolutely frozen solid, right out of the freezer.
1 small onion, chopped
1 small head broccoli, chopped
2 large carrots, diced
2 small sweet potatoes, peeled and chunked
1 T balsamic vinegar
1/2 T lemon juice

Optional: celery or other vegetables; dry noodles (add to the boiling broth 7-10 minutes before serving)

Put water, chicken broth, basil, parsley, lemon pepper seasoning, pepper, salt, chicken bouillon powder, and chicken breast into 3-quart pot to boil, uncovered.  After about 20 minutes of boiling, start chopping the vegetables.  About 10 minutes later, add the vegetables to the broth.  When the chicken is cooked through, remove it and shred the meat.  Return the shredded chicken to the pot.  Add balsamic vinegar and lemon juice.  Continue to boil until sweet potatoes are fork-tender. ¡Buen provecho!