Smoky paprika chicken and sweet potato soup
A thick, warming soup of shredded chicken and sweet potato with smoked paprika, made with homemade stock.
- Time50 min
- LevelEasy
- Costabout £1.45 a head
Ingredients
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Method
- 1
Heat the oil in a large pan. Cook the onion for 6 minutes. Add the garlic, paprika and cumin for 1 minute.
7 min - 2
Add the sweet potato, lentils, chicken breast, stock and pepper. Bring to the boil, then simmer for 25 minutes.
25 min - 3
Lift out the chicken and shred with two forks.
- 4
Blend half the soup with a stick blender so it is thick but still chunky.
- 5
Return the chicken. Warm through for 3 minutes, then add the lime juice.
- 6
Ladle into bowls and top with coriander.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.