1 lg. onion, peeled, diced fine
1/2 lb. bacon, finely diced
1 qt. chicken broth or stock
1/2 lb. chicken meat, cooked, julienne
1/2 c. sweet potato balls (pea size)
2 tbsp. parsley, chopped

In a 4-quart soup pot, cook diced bacon until crisp. Add onion and cook until onion is tender. Add chicken stock and sweet potato balls; bring to a boil, then reduce heat to simmer and cook until sweet potatoes are done. Add julienned chicken meat and serve hot. Garnish with chopped parsley. Serves: 4-6. (Prep and Cooking Time: 1 hour)