I started out making this chicken kale soup for dinner. But then I added some other veggies. Then I discovered my kale molded. Then I realized my chicken kale soup had definitely morphed into something else. Something delicious. But nonetheless, I can’t wait to try that kale soup…some other night.
So instead we had this soup. And just by chance, all the veggies going into the soup were different shades of orange and yellow. Which added a nice bit of sunshine to what has been a rather gray and dreary day.
Sunshiny Vegetable Chicken Soup
1 yam, cut into bite size pieces
1 white potato, cut into bite size pieces
3 medium carrots, cut into bite size pieces
4 cups of water
1 Tbsp chicken bouillon
1/2 Tbsp garlic powder
1/2 Tbsp onion powder
1 tsp oregano
2 bay leaves
2 chicken breasts, cut into bite size pieces
1 Tbsp butter
1 yellow bell pepper, chopped
1 can evaporated milk
salt and pepper to taste
In large pan, add yam, potato, carrots, water, chicken bouillon, garlic, powder, onion powder, oregano, and bay leaves. Bring to a boil then reduce heat to medium low and let simmer for 1-2 hours.
In a skillet, over medium high heat, melt butter and brown the chicken breast pieces.
Add to soup. Return to boil, then reduce to heat to medium low and let simmer for 30 minutes.
Add bell pepper. Let simmer another 20 minutes.
Add evaporated milk, stir.
Add salt and pepper to taste.
Serve with crusty bread (and delicious spinach salad) and enjoy!