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    You are in: Home / Recipes / Chicken and Sweet Potato Soup Recipe
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    Chicken and Sweet Potato Soup

    Chicken and Sweet Potato Soup. Photo by Baby Kato

    1/2 Photos of Chicken and Sweet Potato Soup

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 40 mins

    40 mins

    1 hr

    MarieRynr's Note:

    This delicious soup combines chicken and sweet potatoes with the heat of red chilies and the tang of tomatoes. You can adjust the amount of red chili you use, either up or down depending on how much heat you want. I, myself, don't like things too spicy. Serve with hot buttered cornbread or crusty rolls.

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    Units: US | Metric



    1. 1
      Preheat oven to 400*F/200*C. Rinse the chicken and pat dry. Season with salt and pepper and place skin side down in a roasting pan.
    2. 2
      Cook 30 to 35 minutes or until just done. Juices should run clear.
    3. 3
      Remove from the pan and cool until easy to handle. Remove the skin and discard. Pull the meat from the bones and shred into bite sized pieces.
    4. 4
      Melt the butter and olive oil together and add the onions and shallots. Cook and stir about 15 minutes until softened. Add the bell pepper and red chilli and continue to cook and stir about 5 minutes longer. Add the garlic and cook for another 2 to 3 minutes, stirring.
    5. 5
      Add the chicken broth, shredded chicken, sweet potatoes, tomatoes, dried marjoram leaves, bay leaves, salt and pepper and stir until combines. Bring to a low boil, then reduce the heat and simmer, uncovered, about 1 hour, until the potatoes are tender and flavours have developed. Skim any fat off the top as it cooks.
    6. 6
      Discard the bay leaves. Taste for seasoning, adding additional salt and pepper if needed. Serve in hot bowls with a dollop of sour cream on top of each. Sprinkle fresh herbs on top.

    Ratings & Reviews:

    • on June 23, 2008


      Absolutely loved it. Easy to make it and everyone went for seconds. I used Greek yogurt instead of sour-cream, which worked well. Also, the chicken I had was skinless so I just fried it whole before chopping it up and putting it into the soup. This cut out a lot of the prep time. Would highly recommend it!!!

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    • on March 28, 2006


      Yummmm, delicious! I used 1/2 the amounts specified to make 3 servings. Easy recipe, clear instructions. I used chopped fresh tomatoes, and fresh thyme for seasoning. The sour cream/thyme garnish was a nice addition. Thanks for a great recipe Marie.

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    • on March 27, 2006


      This is a wonderful hearty soup. Great with and without the garnish. The flavours all blend together beautifully to create something very special. My family & I really enjoyed your recipe MarieAlice. Thank you so much for sharing.

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    Nutritional Facts for Chicken and Sweet Potato Soup

    Serving Size: 1 (516 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 499.1
    Calories from Fat 277
    Total Fat 30.8 g
    Saturated Fat 14.3 g
    Cholesterol 86.9 mg
    Sodium 2806.1 mg
    Total Carbohydrate 26.2 g
    Dietary Fiber 3.4 g
    Sugars 6.9 g
    Protein 29.0 g

    The following items or measurements are not included:

    fresh marjoram

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