Squash and chicken soup

Yield: 1 Servings

Measure Ingredient
1 medium Sweet potato or yam, peeled and cubed
3 smalls Red potatoes, cubed (unpeeled)
½ \N Acorn or butternut squash, peeled and cubed
½ medium Onion, diced
½ \N Boneless chicken breast
2 \N Knorr vegetable bouillon cubes
10 cups Water
1 cup Red wine vinegar
¼ cup Marsala
\N \N Salt
½ teaspoon Dried thyme
¼ teaspoon Dried basil
¼ teaspoon Dried oregano
¼ teaspoon Dried parsley
½ tablespoon Butter

Cut chicken into strips, place in vinegar and marsala with oregano, basil and parsley. Marinate ½ hour. Boil squash and sweet potato in 6 c water with 1 bouillon cube until water is reduced to about 2 c and squash is very soft. Mash squash, sweet potato coarsely, mixing with the water still in the pot, add the butter. (If a smoother soup is desired, put it in the blender).

Meanwhile, boil chicken, red potatoes and onion in 4 c water, ¼ c marinade from chicken with 1 bouillon cube.

When potatoes and chicken are cooked through, add ½ c cooking water, red potatoes and onion to the mashed squash and sweet potato. Shred the chicken and add to the mixture. Simmer for a few minutes and serve. Posted to EAT-L Digest 08 Apr 97 by Tania Hewes <taniah@...> on Apr 9, 1997

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