chefkellydigby's Recipe

CHICKEN RICE & SWEET POTATO SOUP 3 WAYS

Category: SOUPS & STEWS

I made this soup using a lot of convenience items. I re-tasked frozen sweet potato fries to add the color it lacked, it also added another layer of flavor. Use a rotisserie chicken to cut down on prep & cook time.

Serves 6-8
1 rotisserie chicken taken off the bone and rough diced
1 cup sweet potato fries, cut into 1/2 inch pieces(this is made easier by letting them thaw slightly)
2 stalks of celery medium dice(use the leaves too!)
1 medium onion, medium diced
1 cup frozen peas
8 oz sliced fresh crimini mushrooms(button mushrooms work good too)
1-2 cloves of garlic minced or pressed
2 cans(14oz) of chicken broth
1 cup instant brown rice or precooked brown rice
1/2 teaspoon dried thyme
salt & pepper to taste
Directions: In a microwave safe dish add 2 tablespoons chicken broth, onions, celery and
garlic.
Cover and cook on HIGH for approximately 3 minutes or until onions & celery are tender.
Add 1 minute at a time until correct doneness is reached.
In a medium saucepan add the remaining ingredients along with the cooked onions, celery & garlic.
Cook covered over medium heat for 15-20 minutes until the sweet potatoes and rice are tender.

Way #1:If you like a thicker soup crumble up a slice of bread into the soup to thicken it and make it creamier without adding fat!

Way # 2: To give it a Mid-Eastern flavor add 1 tsp curry, Gran Masala seasoning or Thai seasoning or too taste.

Way#3- Add 1 cup fat-free coconut milk(not the sweetened kind) This can be found in the international section of your grocery store and add the curry, gran masala, or Thai seasoning.