CHICKEN AND SWEET POTATO SOUP RECIPE RECIPES

CHICKEN AND SWEET POTATO SOUP RECIPE - FOOD.COM

Chicken and Sweet Potato Soup Recipe - Food.com image

This delicious soup combines chicken and sweet potatoes with the heat of red chilies and the tang of tomatoes. You can adjust the amount of red chili you use, either up or down depending on how much heat you want. I, myself, don't like things too spicy. Serve with hot buttered cornbread or crusty rolls.

Total Time 1 hours 40 minutes

Prep Time 40 minutes

Cook Time 1 hours

Yield 4-6 serving(s)

Number Of Ingredients 19

Ingredients

4 bone in chicken breast halves, with skin
salt & freshly ground black pepper
2 tablespoons unsalted butter
1 tablespoon olive oil
1 red onion, diced
2 shallots, thinly sliced
1 red pepper, cored, seeded and diced
1/2 red chile, seeded and minced
6 garlic cloves, minced
8 cups chicken broth
2 sweet potatoes, peeled and chopped into 1/2 inch chunks
one 14 1/2 ounce can chopped tomato
1 teaspoon dried marjoram
3 bay leaves
2 teaspoons salt
1 teaspoon fresh ground black pepper
1 cup sour cream
1 tablespoon chopped fresh marjoram
1 tablespoon chopped fresh thyme

Steps:

Preheat oven to 400*F/200*C. Rinse the chicken and pat dry. Season with salt and pepper and place skin side down in a roasting pan.
Cook 30 to 35 minutes or until just done. Juices should run clear.
Remove from the pan and cool until easy to handle. Remove the skin and discard. Pull the meat from the bones and shred into bite sized pieces.
Melt the butter and olive oil together and add the onions and shallots. Cook and stir about 15 minutes until softened. Add the bell pepper and red chilli and continue to cook and stir about 5 minutes longer. Add the garlic and cook for another 2 to 3 minutes, stirring.
Add the chicken broth, shredded chicken, sweet potatoes, tomatoes, dried marjoram leaves, bay leaves, salt and pepper and stir until combines. Bring to a low boil, then reduce the heat and simmer, uncovered, about 1 hour, until the potatoes are tender and flavours have developed. Skim any fat off the top as it cooks.
Discard the bay leaves. Taste for seasoning, adding additional salt and pepper if needed. Serve in hot bowls with a dollop of sour cream on top of each. Sprinkle fresh herbs on top.

Nutrition Facts : Calories 499.1, FatContent 30.9, SaturatedFatContent 14.4, CholesterolContent 87, SodiumContent 2806.2, CarbohydrateContent 26.2, FiberContent 3.4, SugarContent 7, ProteinContent 29

COLD SEASON CHICKEN AND SWEET POTATO SOUP | ALLRECIPES

Cold Season Chicken and Sweet Potato Soup | Allrecipes image

It's been a pretty bad season for colds in my house. This soup works miracles for us and keeps us feeling healthy with a tasty blend of chicken, sweet potato, rosemary, and thyme. It comes together in about an hour.

Provided by CharlotteA

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 6 servings

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil, divided, or as needed
4 medium carrots, chopped
1 large sweet potato, cut into 1/2-inch pieces
1 (32 ounce) carton low-sodium chicken broth, divided
1 cup chopped yellow onion
2 (8 ounce) skinless, boneless chicken breast halves, cubed
2 tablespoons minced garlic
3 sprigs fresh thyme
1 large sprig fresh rosemary
¼ cup water, or to taste
ground black pepper to taste

Steps:

Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add carrots and sweet potato; cook and stir for about 5 minutes, adding a splash of chicken broth if veggies begin to burn before they are soft. Add onion. Cover and cook, stirring every few minutes, until sweet potato is soft, about 5 more minutes.
While sweet potatoes are cooking, heat 1 tablespoon oil in a skillet over medium-high heat. Add chicken and saute until browned, 3 to 5 minutes, adding a dash of olive oil if needed. Stir in garlic and cook until fragrant, 30 seconds to 1 minute. Add remaining chicken broth, thyme sprigs, and rosemary sprig. Add water if there is not enough broth.
Bring soup to a boil. Reduce heat to low and simmer until all veggies are thoroughly cooked and flavors have melded together, 30 to 45 minutes.
Season with pepper and remove herb sprigs before serving.

Nutrition Facts : Calories 226.4 calories, CarbohydrateContent 23.2 g, CholesterolContent 41.6 mg, FatContent 6.5 g, FiberContent 4 g, ProteinContent 18.8 g, SaturatedFatContent 1.4 g, SodiumContent 174.7 mg, SugarContent 6.8 g

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