Chicken And Yam Soup Recipes

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.

Steps:

• Heat olive oil in a large pot over medium heat. Stir in onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in sweet potato, bell pepper, chicken, tomatoes, and 2 cups of water. Season with salt, chili powder, cumin, oregano, cocoa powder, cinnamon, and red pepper flakes. Increase heat to medium-high and bring to a boil. Dissolve flour in 2 tablespoons water, and stir in to boiling stew. Reduce heat to medium-low, cover, and simmer until the potatoes are tender but not mushy, 10 to 20 minutes. Stir the stew occasionally to keep it from sticking.
• Once the potatoes are done, stir in corn and kidney beans. Cook a few minutes until hot, then stir in cilantro before serving.

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.

Steps:

• Place chicken in a medium pot with lemongrass, lime leaves (if using), salt and 2 quarts water. Bring to a boil over high heat. Skim off any foam and reduce heat to a simmer. Cover and simmer until chicken is tender, about 45 minutes, skimming as needed to make a clear broth. Remove chicken pieces from broth and set aside. Remove and discard lemon grass and lime leaves; reserve stock in pot. When chicken is cool enough to handle, discard skin and bones and shred meat into bite-size pieces.
• Meanwhile, combine peppercorns, coriander seeds and cumin seeds in a small food processor. Pulse until ground. Add halved shallots, garlic, turmeric and ginger and pulse to a thick paste. (Add a little water if needed.)
• Heat peanut oil in a medium saucepan over high heat. When very hot, add spice paste and cook, stirring until paste is cooked and beginning to separate from the oil, about 5 minutes.
• Add cooked spice paste and chicken meat to stock. Bring to a simmer and cook 10 minutes.
• Cook noodles according to package directions.
• Turn off heat under soup and stir in lime juice. Taste for salt.
• To serve, divide noodles in large soup bowls. Ladle chicken pieces and soup on top and sprinkle with celery leaves or herbs, and fried shallots, if using. Pass lime and sambal at the table.
• Eat from soup bowl, or serve a scoop of rice on a side plate, sprinkled with more shallots, and put a mouthful of noodles and chicken on rice. Combine on a spoon, dab with sambal, and eat.

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.

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.

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.

Steps:

• In a large saucepan, combine the first 9 ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., In Dutch oven, melt butter; stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Whisk in soup and wine. Add rice and chicken; heat through.

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.