Chicken soup Louisiana
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Sweet potato sweetened chicken soup with chilli and chilli cuddles takes you on an unforgettable taste journey to the “deep south”.
Ingredients for four
. 1 kg sweet potatoes 3 chicken legs 3 onions 1 teaspoon of cornflour
spices
3 tablespoons tomato puree 1 lime juice 1 tablespoon of ground cumin 1 pinch of cayenne pepper (to taste) salt and pepper
red jalapenos cream of tartar coriander nachos
Bring a couple of litres of water to the boil in a large saucepan. Rinse the chicken wings.
Peel and cut the onion into fairly crumbly pieces. So it doesn’t have to be fine. Peel and chop the sweet potato – it too will ”melt” into the chicken soup.
When the water comes to the boil, add the ingredients to the saucepan and the spices.
Let the Lousiana chicken soup simmer under the lid for about three quarters of an hour. The sweet potato cooks quickly and begins to melt into the soup. This gives the chicken soup its characteristic thick texture. The chicken bones start to fall apart but are easy to separate from the bones on the plate. It’s a country soup, after all. Taste the water and see if you need anything else?
When the chicken soup is ready, serve it with a dollop of cream cheese and garnish with jalapenos and coriander leaves. Nachos go well with Louisiana chicken soup.
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