Squash And Chicken Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Vegetables | 1 | Servings | ||
INGREDIENTS
| 1 | Sweet potato or yam, peeled | |
| and cubed | ||
| 3 | Red potatoes, cubed | |
| unpeeled | ||
| 1/2 | Acorn or butternut squash | |
| peeled and cubed | ||
| 1/2 | Onion, diced | |
| 1/2 | Boneless chicken breast | |
| 2 | Knorr vegetable bouillon | |
| cubes | ||
| 10 | c | Water |
| 1 | c | Red wine vinegar |
| 1/4 | c | Marsala |
| Salt | ||
| 1/2 | t | Dried thyme |
| 1/4 | t | Dried basil |
| 1/4 | t | Dried oregano |
| 1/4 | t | Dried parsley |
| 1/2 | T | Butter |
INSTRUCTIONS
Cut chicken into strips, place in vinegar and marsala with oregano, basil and parsley. Marinate 1/2 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, 1/4 c marinade from chicken with 1 bouillon cube. When potatoes and chicken are cooked through, add 1/2 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@NSERV1.CLSI.US.GEAC.COM> on Apr 9, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 730
Calories From Fat: 163
Total Fat: 18.2g
Cholesterol: 307.7mg
Sodium: 642.3mg
Potassium: 1148.2mg
Carbohydrates: 7.1g
Fiber: 1.5g
Sugar: 2.4g
Protein: 107.7g