Chicken And Sweet Potato Soup Recipe

Name: Chicken And Sweet Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; Garnish; 1 cup sour cream; 1 tablespoon chopped fresh marjoram; 1 tablespoon chopped fresh thyme

Servings: persons

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
Garnish
1 cup sour cream
1 tablespoon chopped fresh marjoram
1 tablespoon chopped fresh thyme

1
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.
2
Cook 30 to 35 minutes or until just done. Juices should run clear.
3
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.
4
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.
5
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.
6
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.

1440

kcal

Calories

Fat

Carbs

192

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 4 bone in chicken breast halves, with skin, salt & freshly ground black pepper, 2 tablespoons unsalted butter, 1 tablespoon olive oil, and more.

Yes, Chicken And Sweet Potato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken And Sweet Potato Soup

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