Creamy Chicken and Sweet Potato Soup

  • 5 cups chicken stock
  • 2 orange sweet      potatoes (kumara), peeled, cut into 1 inch cubes
  • 1 large red onion, halved,      chopped
  • 2 garlic cloves, quartered
  • 4 sprigs fresh thyme
  • 1/2 tsp. dried oregano leaves
  • Freshly ground black pepper
  • 2 small (about 1lb total) single      chicken breast fillets
  • 1 bunch fresh continental parsley
  • 1 cup milk
  • 4 slices multigrain bread, to      serve
  1. Bring the chicken      stock to the boil in a large saucepan over high heat. Add the sweet      potato, onion, garlic, thyme and oregano. Season with pepper and bring to      the boil. Cook, covered, for 10 minutes or until the sweet potato is      tender. Remove from heat. Set aside for 5 minutes to cool.
  2. While soup      is cooking, cut chicken into 1cm pieces. Coarsely chop parsley to make 1/4      cup, loosely packed. Set aside. Place one-quarter of soup in the jug of a      blender and blend until smooth. Transfer to a clean saucepan. Repeat with remaining      soup in three more batches.
  3. Bring soup      to the boil over medium heat. Add chicken and parsley and cook for 3      minutes or until chicken is cooked. Remove from heat. Stir in milk and      season with pepper. Serve with bread.
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