Squash and Chicken Soup

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Squash and Chicken Soup Ingredients

1 md Sweet potato or yam, peeled	1/4 c Marsala
3 sm Red potatoes, cubed	Salt
1/2 Acorn or butternut squash,	1/2 ts Dried thyme
1/2 md Onion, diced	1/4 ts Dried basil
1/2 Boneless chicken breast	1/4 ts Dried oregano
2 Knorr vegetable bouillon	1/4 ts Dried parsley
10 c Water	1/2 tb Butter
1 c Red wine vinegar

Instructions for Squash and Chicken Soup

Cut chicken into strips, place in vinegar and marsala with oregano, basil and parsley. Marinate 1/2 hour. Boil squash and sweet potato in 6 c water with 1 bouillon cube until water is reduced to about 2 c and squash is very soft. Mash squash, sweet potato coarsely, mixing with the water still in the pot, add the butter. (If a smoother soup is desired, put it in the blender). Meanwhile, boil chicken, red potatoes and onion in 4 c water, 1/4 c marinade from chicken with 1 bouillon cube. When potatoes and chicken are cooked through, add 1/2 c cooking water, red potatoes and onion to the mashed squash and sweet potato. Shred the chicken and add to the mixture. Simmer for a few minutes and serve. Posted to EAT-L Digest 08 Apr 97 by Tania Hewes on Apr 9, 1997

Main Ingredient: ChickenCuisine: Uncategorized

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