Where I grew up soups were often light and clear (Asian style) and were always served with rice as main dishes, I have also tried western style soups when we visited my late step grandma when I was in year 5. I remember her making us the best pumpkin and oyster soups ever! Since that time I have learned to love pumpkin soup and many other western style soups.
It is winter in Sydney and for those of you from Sydney, you know it gets cold easily. Sometimes when I shop for vegetables online I often get sweet potatoes (not that I eat them all the time) and because I didn’t eat any of them recently when it come to order my next delivery, I ended up with a lot of sweet potatoes. So it was cold and I wanted pumpkin soup but also meat. I had no pumpkin but a lot of sweet potatoes so I thought hmm lets make sweet potato chicken soup and this is how it turned out. The flavour is very similar to pumpkin soup with a combination of chicken soup. We love this soup and it’s very easy to make with not a lot of ingredients. So if you want to try something new, please do try this recipe and share with us your version of it!
SWEET POTATO CHICKEN SOUP
Prep-Time: 10 mins Serve: 3
Cooking Time: 30 mins
Ingredients
2 large sweet potatoes, peeled and chopped
1 chicken breast/ 4 drumsticks
1 tbsp fresh thyme
1 onion, chopped
3/4 cup thicken cream
2 cloves garlic, minced
Salt and pepper to taste
3 tbsp olive oil
Method
Place the sweet potatoes and a small amount of salt into a pot and fill the pot with water enough to cover the sweet potatoes, bring to a boil on high heat and then leave it to boil for 7-10 minutes or until the potatoes become soft. Remove from heat and then scoop the cooked potatoes out of the boiling water and then place into a blender, set aside.
Return the pot with the water to the stove and add in the chicken and then leave it until cooked through. Remove the cooked chicken from the water and set a side to cool. Pour the water into a container and set aside.
Using the same pot, heat the oil over medium heat. Add in the onion and once the oil is heated, cook the onion until it becomes transparent. Add in the thyme and garlic and then cook for 2 minutes to get rid of the raw taste of the garlic. Remove from heat and transfer into the same blender as the potatoes, add some of the water into the blender and blend for a minute until smooth. Add some more water to help with the blending if it’s too thick.
Return back to the pot and then add in the cream and then leave it to heat up on medium heat. While waiting for the soup to heat up, separate the chicken into pieces and then add them into the soup. Allow the soup to heat up to a simmer or once you see bubbles popping out remove from the heat and then it is ready to serve. Serve as it is or with french bread.