Apple and Chicken Soup
|Sweet potato||8 Ounce (1 In Number)|
|Olive oil||1 Tablespoon|
|Celery ribs||2 , thinly sliced|
|Onion||1⁄2 Medium, chopped|
|Dried thyme leaves||1 Teaspoon|
|Dried rosemary||1⁄2 Teaspoon, crushed|
|Dried sage leaves||1⁄4 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Canned chicken broth||29 Ounce (2 Cans Of 14 1/2 Ounce)|
|Apple juice||1 Cup (16 tbs)|
|Mcintosh apples||1 Large, peeled and chopped|
|Small pasta shells||2⁄3 Cup (10.67 tbs) (Uncooked)|
|Boneless, skinless, chicken breasts||3⁄4 Pound|
1. Pierce sweet potato in several places with fork. Microwave at HIGH 6 to 8 minutes or until crisp-tender; set aside (sweet potato will finish cooking and become tender as it stands).
2. Heat oil in 3-quart saucepan over medium-high heat until hot. Add celery, onion, thyme, rosemary, sage and nutmeg. Cook, covered, 3 to 4 minutes or until onion is tender. Add chicken broth, juice and apple. Bring to a boil over high heat; stir in pasta. Reduce heat to medium-high; boil, uncovered, 8 to 10 minutes.
3. Cut chicken into 1/4-inch-wide strips. Remove skin from sweet potato; cut sweet potato into 1-inch pieces. Add chicken and sweet potato to soup. Reduce heat to medium; simmer 3 to 5 minutes or until chicken is no longer pink in center and pasta is tender.