I doubled the red pepper flakes, and I still don't think it was that spicy (which is why I changed the name to somewhat spicy chicken and sweet potato soup).
All in all, a good fast to put together soup. Not fast in the sense that it simmers for like 40 minutes. But if you're doing rolls/ breadsticks that 40 minutes is the perfect time to shape and do a short second rise or make dessert or something.
We had rolls with it. I tried a new recipe and wasn't blown away by it. I thought it was a little too sweet. But they had bread crumbs on top which was a fun idea.
http://www.melskitchencafe.com/2011/11/spicy-or-not-chicken-and-sweet-potato-soup.html
INGREDIENTS
- 1 tablespoon butter
- 1 red onion, finely diced
- 1 red bell pepper, diced
- 3 ribs celery, diced
- 6 cloves garlic, minced
- 7-8 cups low-sodium chicken broth
- 1 1/2 pounds chicken, cut into 1/2-inch pieces (or use about 3-4 cups of shredded, cooked chicken)
- 2 sweet potatoes, peeled and diced into 1/- inch pieces
- 1 can (14 oz.) can diced tomatoes, undrained
- 1/4 teaspoon red pepper flakes
- 1 teaspoon dried marjoram
- 1/2 teaspoon dried basil
- 3 bay leaves
- 2 teaspoons salt
- 1 teaspoon pepper
DIRECTIONS
- In a large pot (4 or 5 quarts), melt butter over medium heat and add onions. Cook, stirring often, about 5-6 minutes, until softened. Add bell pepper, celery, and garlic. Cook 5-6 more minutes, stirring occasionally, until the vegetables are tender. Add remaining ingredients (don't add the cooked chicken, if using, you'll add it near the end), stir well, and bring to a low boil, reduce heat, and simmer, uncovered, for about 40-45 minutes, until the potatoes are tender and chicken is cooked through. If using cooked chicken, stir it in at this point and let it heat through. Discard bay leaves and serve.
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