Weekends Call for Soup

| 10/11/2010 3:07:04 PM

KC ComptonOver the weekend the weather began to cool down and my mind turned, as it often does, to thoughts of soup and something that would warm the cockles. If I ever open a restaurant, it will be "K.C.’s Soup Kitchen," and I will only serve bread, soup and pie. This is because, once you’ve made a few, they’re all really easy — yet so impressive, guests think you’ve done something really special.

This was an ad hoc soup, prepared from whatever I could find around the house. It was so easy, simple and loaded with nutrition, I think it will now be added to my list of favorites. In the future, if I wanted to bump up the nutrition or was feeling threatened with a cold or flu, I’d add some shitake mushrooms toward the end of the cook time. But this was good enough to share anyway, and I’m glad I have a bowl in my lunch box to tuck into as soon as I post this blog.

Here you go. Mangia!

Try a taste of delicious Sweet Potato Chicken Soup.

K.C.’s Sweet Potato Chicken Soup 

  • 6 to 8 chicken thighs  [I used boneless. You could use breasts, but I think thighs are more flavorful and they're cheaper...]
  • ¼ cup olive oil
  • 1 medium onion chopped
  • 1 large sweet potato, peeled and cut in bite-sized pieces
  • 2 large carrots, peeled and cut in rounds
  • 1 tsp. Frontier Thai seasoning [a tasty combo of onion & garlic powder, coriander, paprika, basil, black pepper cilantro and white pepper—if you don’t have it, you can just sort of dash in any of those ingredients that appeal to you]
  • 1 Tbsp. fresh orange thyme [or 1 tsp. dried thyme of any variety: lemon would be great. I just happened to have orange fresh in my container garden.]
  • 3 or 4 cloves garlic [I used 6, but that’s just how I roll!]
  • Kosher salt
  • 2 cups chicken broth [I had a large jar of chicken broth I’d made the last time I roasted a chicken. I think it was about two cups, but basically, enough chicken broth to make it soup]
  • Zest of one lemon
  • Juice of one lemon
  • 1 cup of wild rice, cooked

[I started this on top of the stove in my Dutch oven then put it in the oven after I’d finished browning the chicken and onion and had added the other ingredients, except the lemon and wild rice.]

K.C. Compton
10/25/2010 12:36:42 PM

Deanna-- That sounds delicious -- and easy -- my favorite combination! One of the great things about soup is that it's a tasty way to put the old "Waste not, want not" adage to practical, and also nutritious, use. --KC

10/24/2010 11:28:08 PM

We do refrigerator soup, too. At least once a week, we'll have a roast, some green beans or peas, corn...then all I need to do is chop some carrots, celery, and onion (if I don't have some leftover from salads) and it all works out pretty tasty. The kids don't complain too much about it, but then we normally have fresh bread to go with the soup. Another favorite is to make ham and potato soup the day after having a ham dinner. Our ham dinners always include mashed potatoes (the leftovers are used to thicken the potato soup). Melt a pad of butter in the bottom of your pot, toss in some diced onion and sautee. Add your leftover mashed potatoes just to heat them up. Pour in milk (about 2 parts milk to 1 part potatoes) and whisk to break up lumps. Dice your leftover ham and a few potatoes and toss them in. Salt and pepper to taste and top with your favorite toppings. Bacon, shredded cheese, chives... *If you don't have enough leftover mashed potatoes, you can add a couple tbsp of cornstarch before the potatoes or thicken with instant mashed potatoes after adding milk.

Sylvia W
10/15/2010 10:58:21 AM

Oh yum! Saved to try ASAP ;-) I am another soup lover - in fact I started my first official beef barley last night by roasting some marrow bones and tossing lots of garden onions, carrots, some of last years dried mushrooms and of course barley. I added a bag of mixed beans in this time, as an experiment. My seasoning of choice lately is Bragg Sprinkle, as it has a lovely balance of flavors and no salt. Once the cool weather sets in I start making chili (the first was last week, loaded with garden goodies), stews and soups. Now I am going in search of that sweet potato sausage soup recipe - that sounds good too ;-)

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