Thursday, March 29, 2012

Sweet Potato and Chicken Soup with a K-i-c-k

I created this recipe featuring North Carolina Sweet Potatoes for a contest. My inspiration was to appreciate the natural sweetness of the sweet potato, instead of overwhelming it with sugar. I added a little bourbon and cayenne pepper to add a special, savory dimension to the soup.

Sweet Potato and Chicken Soup with a K-i-c-k


1 and 1/2 pounds North Carolina Sweet Potatoes, peeled and diced
8 cups chicken broth
1 pound boneless, skinless chicken breasts
1 medium onion, diced
1 pound bag mini-carrots
1 jigger (1.5 ounces) bourbon
1 teaspoon salt
1/2 teaspoon cayenne pepper


In a large stockpot, combine the chicken broth, onion, and chicken breasts. Bring the ingredients to a simmer and cook for 20 minutes. Remove the chicken and allow it to cool. Shred the chicken and set it aside for later use.

Place the diced sweet potatoes and mini-carrots in the hot broth. Bring the broth back to a simmer and cook for 22 minutes. Once cooked, put the sweet potatoes and carrots in a blender and puree with the jigger of bourbon until smooth.  Pour the sweet potato/carrot mixture back into the large stockpot.  Add the shredded chicken to the soup.  Bring the mixture back to a simmer, stirring occasionally, for 3-4 minutes.

Serves 6

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