CHICKEN AND SWEET POTATO SOUP RECIPE - FOOD.COM
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
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
THAI CHICKEN AND SWEET POTATO SOUP RECIPE | BBC GOOD FOOD
A smooth and and spicy chicken soup with a vibrant colour that's packed full of Asian aromatics
Provided by Caroline Hire – Food writer
Categories Dinner, Soup
Total Time 35 minutes
Prep Time 5 minutes
Cook Time 30 minutes
Yield Serves 2 as a main or 4 as a starter
Number Of Ingredients 15
Steps:
- Heat the oil in a large saucepan. Add the garlic, chilli, ginger, lemongrass, coriander stalks and curry paste and cook for 2 - 3 minutes until the aromas are released.
- Add the chicken stock, coconut cream and sweet potatoes and cook for 15 minutes or until the potatoes are soft. Remove the lemongrass and discard. Carefully transfer to a blender and blitz until smooth. If freezing, for best results freeze at this point, otherwise as an easier option freeze complete recipe.
- Return to the saucepan, add the chicken and cook gently for 5 - 10 minutes or until the chicken is cooked through. Stir through the lime juice, sugar and fish sauce, scatter with the coriander leaves and serve.
Nutrition Facts : Calories 360 calories, FatContent 18.1 grams fat, SaturatedFatContent 12.4 grams saturated fat, CarbohydrateContent 30 grams carbohydrates, SugarContent 10.8 grams sugar, FiberContent 3.2 grams fiber, ProteinContent 19.2 grams protein, SodiumContent 2.1 milligram of sodium
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