Chicken and Sweet Potato Soup
2 sweet potato, 5" long
1 lb chicken breast, no skin
1.5 cup carrots, cooked, slices
1 cup celery, cooked, diced
2 Jalapeno peppers
6 cup chicken stock, home-prepared
2 tbsp olive oil
4 cloves garlic
1 cup onions, raw, chopped
1 tsp thyme, dried
1 bay leaf, dried
Salt and pepper to Taste
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, 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
Number of Servings: 6
- I sautéed the veggies and then threw the potatoes, chicken, and veggies
in the crock pot. Cooked it all day and that mashed with a potato masher.
- We used 1 chipotle pepper for nice warm spice.
Adapted from a Rachael Ray recipe by SHOWERS2FLOWERS or APRILDAKOTA.