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Apple And Chicken Soup

21st.Century.Chef's picture
Ingredients
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Apple
Interest: 
Healthy
Preparation Time: 
40 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
8

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