Smoky Chicken Soup with Apples, Fennel, and Sweet Potatoes
Another recipes from Lunds & Byerlys Meal Creation kits.
Estimated Time: 35 min.
Equipment: sauté pan, chef's knife, cutting board, vegetable peeler, Immersion blender/food processor/blender
2 x Chicekn Breasts
1 Red apple (your choice on variety)
1 Fennel Bulb
1 large sweet potato
Chicken seasoning (your choice)
Chicken broth concentrate
Hot sauce (your choice)
Extra virgin olice oil
Salt & Pepper to taste
Wash, dry and prepare the vegetables. Peel sweet potatoies and cut into medium dice cubes. Dice apple with skin on; discard core. Cut fennel bulb in half lengthwise, cut out the core and thily slice bulb. Peel and thinly slice onion. Pour vinegar over the diced apples and toss gently to coat.
Place chicken on a plate and season both sides with smoked paprika and chicken seasoning on the chicken.
Heat a saute pan over medium-high heat. Add 1 Tbsp olive oil to the pan. Carefully place chicken in the pan and sear for 3-4 minutes per side. Remove chicken from pan and let rest on a clean plate.
Melt butter in the pan and add sweet poratoes, fennel and onions. Season veggies with reminaing seasoning and sauté them for 4-5 minutes. Return the chicken to the pan and add chicekn broth concentrate and 1 cup water.
When the broth begins to boil, turn down the heat but retain a strong simmer. Summer until liquid has reduced by half its volume. Add apples to the pan and continue cooking for another 4-5 minutes. When apples start to soften, remove chicken and dice.
Add 1 cup of water and a dash of hot sauce. Use an immersion blender or add mixture to food processor or blender to puree everything. Then add the dicked chicken. Potentially serve with a dollop of sour cream.