chicken and sweet potato soup
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of chicken and sweet potato soup calories by ingredient
Introduction
adapted from a Rachael Ray recipe adapted from a Rachael Ray recipeNumber of Servings: 6
Ingredients
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* 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
Directions
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.
Member Ratings For This Recipe
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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
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GAIRECARA
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CHRISSIET01
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CD2693807
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CD17668062