YAM SOUP
A sweet simple yam soup with lots of flavor!
Provided by LIL_PYRO
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 55m
Yield 5
Number Of Ingredients 9
Steps:
- Pour chicken broth into a saucepan, with curry powder, salt, pepper, onion powder and garlic powder. Bring to a boil over medium heat. Add yam and onion, and simmer for about 20 minutes. Add rice, and cook for another 20 minutes, or until rice is tender.
Nutrition Facts : Calories 285.8 calories, Carbohydrate 65.7 g, Fat 0.7 g, Fiber 9.3 g, Protein 5.6 g, SaturatedFat 0.1 g, Sodium 251.6 mg, Sugar 2.8 g
COLD SEASON CHICKEN AND SWEET POTATO SOUP
It's been a pretty bad season for colds in my house. This soup works miracles for us and keeps us feeling healthy with a tasty blend of chicken, sweet potato, rosemary, and thyme. It comes together in about an hour.
Provided by CharlotteA
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h5m
Yield 6
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add carrots and sweet potato; cook and stir for about 5 minutes, adding a splash of chicken broth if veggies begin to burn before they are soft. Add onion. Cover and cook, stirring every few minutes, until sweet potato is soft, about 5 more minutes.
- While sweet potatoes are cooking, heat 1 tablespoon oil in a skillet over medium-high heat. Add chicken and saute until browned, 3 to 5 minutes, adding a dash of olive oil if needed. Stir in garlic and cook until fragrant, 30 seconds to 1 minute. Add remaining chicken broth, thyme sprigs, and rosemary sprig. Add water if there is not enough broth.
- Bring soup to a boil. Reduce heat to low and simmer until all veggies are thoroughly cooked and flavors have melded together, 30 to 45 minutes.
- Season with pepper and remove herb sprigs before serving.
Nutrition Facts : Calories 226.4 calories, Carbohydrate 23.2 g, Cholesterol 41.6 mg, Fat 6.5 g, Fiber 4 g, Protein 18.8 g, SaturatedFat 1.4 g, Sodium 174.7 mg, Sugar 6.8 g
CHICKEN AND YAM SOUP
This recipe came from the Soup Kettle section of the cookbook "365 Easy One-Dish Meals". It is different and yummy! I usually use canneloni beans instead of the limas.
Provided by loof751
Categories Chicken Breast
Time 45m
Yield 4-5 serving(s)
Number Of Ingredients 13
Steps:
- Chop the onion, celery, and red pepper. Mince the garlic. Peel and yams and cut into 3/4-inch pieces. Cut the chicken into small cubes.
- Heat the oil in a large soup pot. Add the chicken and cook, stirring, over high heat 4-5 minutes, until chicken is cooked through.
- Add onion, celery, red pepper and garlic. Cook, stirring, 2-3 minutes.
- Stir in chicken broth, water, yams and thyme. Heat to boiling, then reduce heat to medium-low and simmer, uncovered, for 15 minutes.
- Add beans and cook 5 minutes longer. Stir in salt and pepper.
Nutrition Facts : Calories 448, Fat 7.8, SaturatedFat 1.5, Cholesterol 56.6, Sodium 1217.8, Carbohydrate 61.8, Fiber 11.2, Sugar 4.3, Protein 32
CHICKEN AND SWEET POTATO SOUP
Steps:
- 1. Melt the butter over medium-high heat in a large soup pot. Add the onions, garlic, and bay leaf, cook stirring occasionally until the onions are slightly soft, about 3 minutes. Add the sweet potatoes and cook until soft around the edges, another 2 minutes. Scatter the flour over the vegetables and stir until the flour is absorbed into the mixture, 1 minute.
- 2. Add the broth to the pot, whisking until smooth. Bring the soup to a boil over high heat and season with 2 teaspoons salt and some pepper. Once the soup boils, reduce the heat to medium-low, cover, and cook until the potatoes are tender, about 10 minutes.
- 3. Season the chicken with salt and pepper, stir into the soup and cook until just cooked through, about 4 minutes. Add the cilantro and divide the soup into 4 serving bowls. Top each soup with sour cream and chipotle hot sauce as desired. Serve.
Nutrition Facts : Calories 409, Fat 19 grams, SaturatedFat 9.5 grams, Cholesterol 87 milligrams, Sodium 1185 milligrams, Carbohydrate 34 grams, Fiber 4 grams, Protein 23 grams
THAI CHICKEN AND SWEET POTATO SOUP
A smooth and and spicy chicken soup with a vibrant colour that's packed full of Asian aromatics
Provided by Caroline Hire - Food writer
Categories Dinner, Soup
Time 35m
Yield Serves 2 as a main or 4 as a starter
Number Of Ingredients 15
Steps:
- Heat the oil in a large saucepan. Add the garlic, chilli, ginger, lemongrass, coriander stalks and curry paste and cook for 2 - 3 minutes until the aromas are released.
- Add the chicken stock, coconut cream and sweet potatoes and cook for 15 minutes or until the potatoes are soft. Remove the lemongrass and discard. Carefully transfer to a blender and blitz until smooth. If freezing, for best results freeze at this point, otherwise as an easier option freeze complete recipe.
- Return to the saucepan, add the chicken and cook gently for 5 - 10 minutes or until the chicken is cooked through. Stir through the lime juice, sugar and fish sauce, scatter with the coriander leaves and serve.
Nutrition Facts : Calories 360 calories, Fat 18.1 grams fat, SaturatedFat 12.4 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 10.8 grams sugar, Fiber 3.2 grams fiber, Protein 19.2 grams protein, Sodium 2.1 milligram of sodium
CREAMY ROASTED YAM SOUP
Make and share this Creamy Roasted Yam Soup recipe from Food.com.
Provided by biggord
Categories Low Protein
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- grease a baking sheet. Preheat oven to 375°F.
- combine yam, 1 tbsp oil, cumin, salt, pepper and cayenne pepper on prepared baking sheet.
- (I mixed everything together in a ziploc bag then put on baking sheet).
- Roast in Pre-heated oven, stirring occasionally, for about 50 minute or until softened and lightly browned.
- Heat extra oil in a large pot or dutch oven over med-high heat.
- Add onion and cook, stirring occasionally, for about 10 minute or until onion is softened and browned.
- (browning the onion helps to give the soup its flavour).
- Add garlic and cook for about 2 minutes until fragrant.
- Add roasted yams and broth and stir. Process in a blender in 3 to 4 batches until smooth.
- (I used a hand held blender and pureed directly in the pot).
- Return mixture to same pot and bring to a boil, then reduce to med-low.
- Add cream and stir until well combined and hot. season with extra salt and pepper if desired.
- TIP: Soup can be made 1-3 days ahead and stored in a sealed container in the refrigerator.
- To reheat, place in a large pot or dutch oven and stir over med. heat until hot.
Nutrition Facts : Calories 369.2, Fat 15.7, SaturatedFat 7.7, Cholesterol 40.8, Sodium 658.8, Carbohydrate 50.6, Fiber 7, Sugar 2.3, Protein 7.2
CHICKEN AND SWEET POTATO SOUP
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.
Provided by MarieRynr
Categories Chicken
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- 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.
- Cook 30 to 35 minutes or until just done. Juices should run clear.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 499.1, Fat 30.9, SaturatedFat 14.4, Cholesterol 87, Sodium 2806.2, Carbohydrate 26.2, Fiber 3.4, Sugar 7, Protein 29
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