Chicken soup is well known for its restorative properties. Here's mine, which is a touch on the different side. —Kayb
- Serves 4
chicken pieces (I prefer a mix of thighs and breasts
small sweet onion, diced
cloves garlic, minced
medium sweet potatoes, peeled and diced in 1-inch chunks
cider (can be either hard or regular)
each cardamon, coriander, allspice, turmeric
In This Recipe
- Brown chicken pieces well in olive oil. Move to a Dutch oven, add salt and 3 cups of water, and put over medium-high heat until it boils, then reduce to simmer.
- In same pan, saute' onion until limp and beginning to color. Add garlic and saute for another two minutes, until fragrant. Add to chicken pot.
- Add diced sweet potatoes (butternut squash will also work) and cider to pot.
- Simmer for 45 minutes, until chicken is falling apart and potatoes are soft. If more liquid is needed, use equal parts cider and water.
- Remove chicken pieces and shred meat, discarding skin and bones. Return meat to pot. Add yogurt and simmer another 15 minutes.
I'm a business professional who learned to cook early on, and have expanded my tastes and my skills as I've traveled and been exposed to new cuisines and new dishes. I love fresh vegetables, any kind of protein on the grill, and breakfasts that involve fried eggs with runny yolks. My recipes tend toward the simple and the Southern, with bits of Asia or the Mediterranean or Mexico thrown in here and there. And a peanut butter and jelly sandwich on a float in the lake, as pictured, is a pretty fine lunch!