Spicy {Or Not} Chicken and Sweet Potato Soup
Spicy {Or Not} Chicken and Sweet Potato Soup could be just the gluten free and primal recipe you've been looking for. This recipe serves 6 and costs $2.05 per serving. This main course has 350 calories, 39g of protein, and 13g of fat per serving. Autumn will be even more special with this recipe. Only a few people made this recipe, and 6 would say it hit the spot. If you have red bell pepper, salt, canned tomatoes, and a few other ingredients on hand, you can make it. It is brought to you by Mels Kitchen Café. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 75%, this dish is solid. If you like this recipe, you might also like recipes such as Spicy Curry Noodle Soup with Chicken and Sweet Potato, Spicy Sweet Potato Soup, and Spicy Sweet Potato Soup.
Servings: 6
Ingredients:
3 bay leaves
1 tablespoon butter
1 can (14 oz.) can diced tomatoes, undrained
3 ribs celery, diced
1/2 teaspoon dried basil
1 teaspoon dried marjoram
6 cloves garlic, minced
7-8 cups low-sodium chicken broth
1 teaspoon pepper
1 red bell pepper, diced
1 red onion, finely diced
1/4 teaspoon red pepper flakes
2 teaspoons salt
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
Equipment:
pot
Cooking instruction summary:
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.
Step by step:
1. 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.
2. Add bell pepper, celery, and garlic. Cook 5-6 more minutes, stirring occasionally, until the vegetables are tender.
3. 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.
Nutrition Information:
covered percent of daily need
