CHICKEN SOUP SWEET POTATOES 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

CURRIED CHICKEN SOUP WITH SWEET POTATOES RECIPE | ALLRECIPES

Curried Chicken Soup with Sweet Potatoes Recipe | Allrecipes image

A smooth and savory bowl full of healthy ingredients. Add a dollop of sour cream to each bowl just before serving.

Provided by Dewey cooks

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes

Total Time 1 hours 20 minutes

Prep Time 30 minutes

Cook Time 50 minutes

Yield 5 quarts

Number Of Ingredients 14

Ingredients

2 tablespoons coconut oil
2 chicken breasts
2 (14 ounce) cans chicken broth, divided
2 large sweet potatoes, peeled and diced
2 medium onions, chopped
2 large carrots, diced
1 apple, diced
3 stalks celery, chopped
1 bunch fresh cilantro, chopped
3 cloves garlic, chopped
3 tablespoons curry powder
salt and ground black pepper to taste
1 cup water, or as needed
1 (13 ounce) can coconut milk

Steps:

Heat coconut oil in a large saucepan over medium heat. Add chicken and sear for 1 minute per side. Add 1 can chicken broth. Bring to a simmer and cook until chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes.
Remove chicken with a slotted spoon, leaving the cooking broth in the saucepan. Add the remaining can of chicken broth, sweet potatoes, onions, carrots, apple, celery, cilantro, garlic, curry powder, salt, and pepper. Add water to cover. Bring to a boil and cook until sweet potato is tender, 10 to 12 minutes. Cool slightly.
Meanwhile, when chicken is cool enough to handle, dice and set aside.
Fill blender halfway with cooked vegetable and broth mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a separate saucepan. Puree remaining vegetables and broth.
Add diced chicken and coconut milk to the pureed vegetable mixture. Reheat over medium heat, 5 to 10 minutes.

Nutrition Facts : Calories 294.4 calories, CarbohydrateContent 33.7 g, CholesterolContent 17.1 mg, FatContent 14.6 g, FiberContent 6.5 g, ProteinContent 9.8 g, SaturatedFatContent 11.9 g, SodiumContent 600.1 mg, SugarContent 9.4 g

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