In the summer, I love salads but in the winter, I love soup. Doug jokes that most of the soups I make are so thick, I could eat them with a fork. I suppose this makes them more of a stew, but I'm not too worried about semantics -- I love them all! Either way, as the snow fell fast this weekend, I put this one on the stove to simmer and was pleased with how it turned out. Like it's predecessors, this one was thick and satisfying and made enough for three days worth of lunches.
- 2 pounds of chicken breasts
- 4 cups chicken broth
- 3 peeled and cubed sweet potatoes
- juice of 1 lime
- 3 cloves minced garlic
- 1/2 tsp sea salt
- 1 bag of baby spinach
- 1 can chopped green chili's
- Place chicken, broth, sweet potatoes, lime, garlic, chili's and salt in a stockpot over medium-high heat.
- Bring to a boil, then cover and simmer for an hour over medium heat.
- Scoop 2 cups of the potatoes and 1/2 cup of the broth into a blender (or use an immersion blender, which is what I did) and puree.
- Pour back into the soup pot and add spinach. Simmer for about 10 minutes or until the spinach is wilted.
[This recipe was adapted from Danielle Walker's "Against all Grain"]