**Nat**

Re: **Nat**

• MikeysNattie

  February 2010

  Sure! It's from Rachel Ray's Express Lane Meals cookbook.

  Smoky Sweet-Potato Chicken Stoup (she calls thick soups "stoups")

  4 servings

  Ingredients:

  2 tablespoons extra virgin olive oil, twice around the pan

  2 medium carrots, peeled

  2 celery ribs

  1 large onion, peeled and halved

  1 large sweet potato

  2 garlic cloves, chopped

  1 chipotle chili in adobo, finely chopped

  salt and black pepper

  1/2 tsp dried thyme (eyeball it)

  1 bay leaf

  1 cup dry white wine (eyeball it)

  1 quart plus 1 cup chicken stock

  1 package chicken breast, cut into bite size pieces

  4 scallions, thinly sliced

  1/4 cup fresh cilantro leaves, a generous handful, coarsely chopped

  1/2 cup sour cream, for garnish (optional)

  Heat a soup pot over medium-high heat with the olive oil. While the oil heats, cut the carrots in half lengthwise, then slice into thin half moons. Add the carrots to the pot, stirring to coat the carrots in the oil. Chop and drop in the celery and onion, chopping them as small as you can, but don't make yourself crazy. (seriously, this is what she wrote)

  Peel and then cut the sweet potato into quarters lengthwise, then thinly slice them into bite-size pieces. Add the sweet potatoes, garlic and chipotle and stir to combine. Season the veggies with salt and pepper, the thyme and the bay leaf. Cook the veggies together for 1 minute. Add the wine to the vegetables and reduce for a minute. Add the stock to the pot, cover the pot and raise the heat to high.

  When the stoup boils, remove the cover and simmer over low heat for 10 minutes. Add the cut-up chicken and simmer for 5 minutes, or until the sweet potatoes are tender and the chicken is cooked through. Turn the heat off, discard the bay leaf, and stir in the scallions and cilantro. Serve each portion of stoup with a dollop of sour cream on top.

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• Melozia member

  February 2010

  Sounds awesome! Thanks!

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