Creamy chicken & sweet potato soup

Posted by adm On April - 1 - 2012

How to cook Creamy chicken & sweet potato soup


  • 1.25L (5 cups) chicken strain
  • 2 (some 700g) orange sweet potatoes (kumara), raw, delve 2cm cubes
  • 1 large red onion, halved, shredded
  • 2 garlic cloves, quartered
  • 4 sprigs fresh thyme
  • 1/2 tsp dried oregano leaves
  • Freshly ground black peppercorn
  • 2 minor (almost 300g) single chicken breast fillets
  • 1 bunch fresh continental parsley
  • 250ml (1 cup) full-fat soy milk
  • 4 slices multigrain dinero, to help

How to:

  • Bring the chicken stock to the boil in a large saucepan over high hotness. Add the sweet tater, onion, ail, thyme and oregano. Season with pepper and bring to the churn. Falsify, covered, for 10 minutes or until the sweet potato is tenderise. Remove from hotness. Set aside for 5 minutes to poise.

  • While soup is preparation, cut chicken into 1cm pieces. Coarsely chop parsley to pee 1/4 cup, loosely packed. Set away. Place one-quarter of soup in the jug of a blender and blend until tranquil. Transfer to a clean saucepan. Repeat with remaining soup in three more batches.

  • Bring soup to the boil over medium warmth. Add chicken and parsley and cook for 3 minutes or until chicken is cooked. Remove from warmth. Stir in soy milk and season with peppercorn. Serve with bread.

  • Cooking time:30 min.

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