Chicken Soup with Sweet Potatoes and Cabbage
 
 
Makes 4 servings
Ingredients
Broth:
  • 2 chicken leg quarters
  • 2 chicken wings
  • 1 yellow onion, unpeeled, quartered lengthwise
  • 2 stalks celery, cut into ½" pieces
  • 1 carrot, peeled and cut into ½" pieces
  • 3 garlic cloves, smashed
  • 1 bay leaf
  • 1 teaspoon black peppercorns
  • 1 teaspoon kosher salt
Soup:
  • 2 sweet potatoes, peeled and cut into ½" cubes
  • ½ head green cabbage, thinly sliced
  • 2 canned chipotle peppers in adobo, minced
  • kosher salt and freshly ground black pepper, to taste
  • ¼ cup chopped fresh cilantro
  • juice of 1 lime
  • corn chips, diced avocado and thinly sliced white onion (for topping, optional)
Instructions
Make the broth:
  1. Place all broth ingredients (chicken leg quarters through salt) in a large stock pot. Add 6 cups water and bring to a boil over high heat, skimming off any scum that rises to the top. Reduce heat to medium-low, cover and simmer for 1½ hours.
  2. Remove chicken from broth and place on a baking sheet to cool. Remove the meat from the bones and shred any large pieces into bite-size morsels. Discard the bones and skin.
  3. Strain broth through a fine-mesh sieve; discard vegetables, bay leaf and peppercorns.
Make the soup:
  1. Bring broth to a simmer over medium heat. Add sweet potatoes, cabbage and chipotle peppers and cook, stirring occasionally, for 20 minutes. Season with salt and pepper to taste.
  2. Add shredded chicken and cilantro and cook until heated through, 1-2 minutes.
  3. Stir in lime juice and season with additional salt and pepper to taste.
  4. Divide soup among four bowls and top with corn chips, avocado and white onion, if using.
Recipe by Two of a Kind at https://www.twoofakindcooks.com/chicken-soup-with-sweet-potatoes-and-cabbage/