I apologize for the word “stoup” again—it’s Rachael Ray’s and not my own! (Personally, I think this qualifies as a soup, but don’t let that stop you from making this one and the other.) This recipe comes from Rachael Ray’s Express Lane Meals.
2 T EVOO (extra-virgin olive oil, twice around the pan)
2 medium carrots, peeled
2 celery ribs
1 large onion, peeled and halved
1 large sweet potato
2 garlic cloves, chopped
1 chipotle chili in adobo, finely chopped
salt and black pepper
1/2 t dried thyme (eyeball it)
1 quart + 1 C chicken stock
1 pkg chicken tenders, cut into bite-size pieces
4 scallions, thinly sliced
1/2 c fresh cilantro leaves, a generous handful, coarsely chopped
1/2 c sour cream, for garnish (optional)
Heat a soup pot over medium-high heat with the EVOO. While the oil heats, cut the carrots in half lengthwise, then slice into thin half moons. Add the carrots to the pot, stirring to coat the carrots in the oil. Chop and drop in the celery and onion, chopping them as small as you can, but don’t make yourself crazy.
Peel and then cut the sweet potato into quarters lengthwise, then thinly slice them into bite-size pieces. Add the sweet potatoes, garlic, and chipotle and stir to combine. Season the veggies with salt and pepper, then thyme and the bay leaf. Cook the veggies together for 1 minute. Add the wine to the vegetables and reduce for a minute. Add the stock to the pot, cover the pot, and raise the heat to high.
When the soup boils, remove the cover and simmer over low heat for 10 minutes. Add the cut-up chicken and simmer for 5 minutes, or until the sweet potatoes are tender and the chicken is cooked through. Turn the heat off, discard the bay leaf, and stir in the scallions and cilantro. Serve each portion of stoup with a dollop of sour cream on top.
**I omitted the chipotle chili in adobo because I wanted my daughter to eat it and I feared it might be too spicy with the pepper added. Turns out, she did eat it. She even ate the sweet potatoes—score!