chicken and sweet potato soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
* Sweet potato, 2 sweetpotato, 5" long * Chicken Breast, no skin, 16 ounces * Carrots, cooked, 1.5 cup slices * Celery, cooked, 1 cup, diced * Jalapeno Peppers, 2 pepper * Chicken stock, home-prepared, 6 cup * Olive Oil, 2 tbsp * Garlic, 4 cloves * Onions, raw, 1 cup, chopped * Thyme, dried, 1 tsp * Bay Leaf, dried, 1 leaf * Salt and Pepper to Taste
This is pretty self-explanatory. Start the olive oil over medium heat, saute the onions and garlic for a minute, then add the carrots, celery and jalapenos. (It actually tastes better if you use chipotle peppers instead of just raw jalapenos, but sometimes I modify if we want a little less heat, since we find the raw jalapenos to be less hot than the smoked ones).
Before adding any liquid, add the spices and herbs and stir it to let the flavors start to "stick" to the veggies. Then add the stock (low sodium broth would probably work fine also), bring to a boil and add the chicken. I dice the chicken in bite-size pieces, but as long as you're willing to wait a little longer, you could certainly add larger pieces, even whole pieces. Once the soup is again boiling for about 10 minutes, add the sweet potatoes and continue to cook until potatoes are tender. (Note: you may want to peel the sweet potatoes; I leave the peel on)
Number of Servings: 6
Recipe submitted by SparkPeople user APRILDAKOTA.
Before adding any liquid, add the spices and herbs and stir it to let the flavors start to "stick" to the veggies. Then add the stock (low sodium broth would probably work fine also), bring to a boil and add the chicken. I dice the chicken in bite-size pieces, but as long as you're willing to wait a little longer, you could certainly add larger pieces, even whole pieces. Once the soup is again boiling for about 10 minutes, add the sweet potatoes and continue to cook until potatoes are tender. (Note: you may want to peel the sweet potatoes; I leave the peel on)
Number of Servings: 6
Recipe submitted by SparkPeople user APRILDAKOTA.
Nutritional Info Amount Per Serving
- Calories: 287.0
- Total Fat: 8.6 g
- Cholesterol: 51.1 mg
- Sodium: 445.0 mg
- Total Carbs: 26.4 g
- Dietary Fiber: 3.5 g
- Protein: 25.2 g
Member Reviews
-
JAPITTARD
This was fabulous. I actually made it in the am, sauted the veggies and then threw the potatoes, chicken, and veggies in the crock pot. Cooked it all day and that mashede with a potato masher. It was one of the best soups that I have made. (also we used 1 chipotle pepper for nice warm spice) - 1/24/10
-
SING4MYFOOD
I never thought of sweet potatoes in soup - what a change from the norm! First time, I only added 1 pepper (I don't "do" real spicy), but wanted a little zing (head cold_; not enough. Next time added 2 - just enough zing (no seeds, tho). Made it for church dinner the third time - it was a big hit! - 10/21/09