Chicken, Sweet Potato Soup |
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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 6 |
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This is a hearty, cold day soup. Have it for lunch or dinner. I love the addition of dried cranberries - it's like christmas dinner in a bowl (well not quite). You may use canned sweet potatoes, place them in the veggie broth bring to a boil and immediately add remaining ingredients-Quick & Easy soup to make This recipe was originally in our local TV Guide in the Chopping Block column It is also very versatile I have just made it using Veggie broth & Beef broth (yes with the chicken) added 1 tsp of Chili flakes and 1/2 tsp ginger powder - very nice flavor Ingredients:
2 cups sweet potatoes, peeled, diced into 1/2 inch cubes |
1 (14 ounce) can vegetable broth |
4 cups chicken broth (canned or your own) |
1 (15 ounce) can white beans, drained and rinsed |
3/4 lb chicken meat, cooked, diced 1/2 inch cubes |
1/3 cup dried cranberries, chopped |
1/4 teaspoon dried thyme or 1 teaspoon fresh thyme, chopped |
3 tablespoons fresh parsley, chopped |
salt & pepper |
Directions:
1. Cook the sweet potatoes in the vegetable broth until tender Apprx 10 minutes.
2. Add remaining ingredients bring to a boil and serve.
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