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