Spiced Chicken Soup
No noodles here - a fragrant blend of spices punctuates this robust
soup. For a vegetarian version, replace the chicken with garbanzo beans
or cubes of firm tofu.
1 Tbsp. olive oil
2 cups finely chopped onions
2 Tbsp. finely chopped. peeled fresh ginger
2 Tbsp. chopped garlic
1 cup diced fire-roasted canned tomatoes (or 1 cup chopped fresh
tomatoes or 1 cup tomato sauce)
1 Tbsp. ground coriander
1 Tbsp. ground cumin
1/2 tsp. ground cardamom
1/4 tsp. ground cinnamon
4 cups fat-free low-sodium chicken or vegetable broth
1 (12-ounce) sweet potato, peeled and cut into 1/2-inch dice (about 2 cups)
12 ounces boneless, skinless chicken breasts, cut into 1/2-inch cubes
Salt and pepper to taste
1/4 cup chopped fresh cilantro, without stems
Heat oil in a large heavy pot over medium heat. Add onions and cook,
stirring occasionally, until onions are tender but not brown, about 10
minutes.
Add ginger and garlic; sauté until fragrant, about 1 minute. Do not
brown garlic.
Add tomatoes and simmer for 5 minutes. Add spices and cook until very
fragrant, about 1 minute.
Add chicken broth and bring to a boil. Stir in sweet potato and simmer
for about 4 minutes. Add chicken and simmer until cooked through, about
5 minutes. Season with salt and pepper. Serve hot, sprinkled with cilantro.
Yields 2 quarts
Source : The soups-n-stews mailer on cooking-lists.
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