Recipe by CharJoyLet
I have browsed this site for many years and have finally come up with a recipe I felt was good enough to be posted here. I hope you enjoy this one as much as I've enjoyed the many that I've gotten from the rest of you!
- 6 slices bacon or 1 -1 1⁄2 tablespoon olive oil
- 1 (14 ounce) can vegetable stock or 1 (14 ounce) can vegetable broth
- 8 fluid ounces chicken stock or 8 fluid ounces chicken broth
- 1 large sweet potato, 1/2 inch dice
- 1 large onion, chopped fine
- 1⁄2 lb carrot, peeled and chopped fine
- 3 boneless skinless chicken breasts, 1/2 inch cubes
- 1 bay leaf
- 2 tablespoons Worcestershire sauce
- 1 tablespoon dried basil
- 2 teaspoons dried thyme
- 1 tablespoon garlic, minced
- 1⁄2 cup light cream
- 2 tablespoons cornstarch
- 4 -5 tablespoons water
Directions See How It's Made
- In large stock pot, cook the diced sweet potato in the vegetable stock over medium-high heat for approximately 10-15 minutes.
- Add the chicken stock and bay leaf, reduce heat to medium-low and allow to simmer.
- While that's simmering, cook your bacon in a large skillet until it is crisp.
- Remove the bacon and let drain on paper towels.
- (If you aren't planning to use bacon, this is where you would heat your olive oil).
- Add cubed chicken to the bacon drippings (or oil) and cook (over medium heat) until just starting to turn white, stirring frequently.
- Crush the basil and thyme and add to chicken, stirring to mix together well.
- Add the Worcestershire sauce and let it all cook for about 10 minutes to blend the flavors, stirring every so often.
- Remove the chicken with a slotted spoon and add to the simmering stock.
- In same skillet put your onion, carrots, and garlic and sauté for about 10 or 15 minutes, stirring occasionally (you just want them slightly tender, not mushy).
- Use a slotted spoon to remove the veggies and add them to your simmering stock.
- Cover and simmer for approximately 1 hour or until the veggies are the consistency you like.
- If not thick enough for you after the hour, mix the cornstarch and water into a "slurry" and add slowly to the stock, stirring constantly, until thickened.
- Slowly stir in the cream and allow to warm through.
- If you used it, crumble the cooked bacon over top.
- Serve with warm rolls.