A hearty soup recipe made with leftover roast chicken and sweet potatoes. It’s freezable, so make a double batch; one to enjoy now and one for later.
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Ingredients
- Vegetable oil, for frying
- 1 onion, finely chopped
- 1 celery stick, finely chopped
- 2 garlic cloves, crushed
- 1 tsp ground coriander
- 30g fresh ginger, finely chopped
- 500g sweet potatoes, cut into 1cm cubes
- 500ml fresh chicken stock
- 200g cooked chicken, shredded
- 3 tbsp Greek yogurt, to serve
- Fresh coriander, to serve
- 1 lime, juiced, to serve
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Method
- Heat a glug of vegetable oil in a large saucepan. Add 1 finely chopped onion and 1 finely chopped celery stick, then fry for 5 minutes. Add 2 crushed garlic cloves, 1 tsp ground coriander and 30g finely chopped fresh ginger. Fry for 2-3 minutes, then add 500g sweet potato, cut into 1cm cubes. Fry for 5 minutes, stirring often.
- Add 500ml fresh chicken stock and bring to the boil. Simmer for 25-30 minutes until the sweet potato is tender. Pour into a blender and whizz to a smooth soup in batches. Return to the pan, add 200g leftover shredded chicken and stir in 3 tbsp Greek yogurt and a handful of roughly chopped fresh coriander. Season, simmer for 5-10 minutes until hot, then squeeze in the juice of 1 lime. If the soup is too thick, add a splash of boiling water.
Nutrition
- 599kcals Calories
- 22.2g (5.7g saturated) Fat
- 33.7g Protein
- 60.7g (19.6g sugars) Carbs
- 10.6g Fibre
- 1.2g Salt
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