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Warm up when the temperatures start to drop with our hearty sweet potato soup.
cooked bone-in skinless chicken breast½ breast(s)
- Preheat oven to 400&186F.
- Bake sweet potatoes for 45 minutes; remove from oven and allow to cool. When cool, remove and discard skin; chop.
- Combine sweet potatoes and 3/4 cup of broth in a blender or food processor; blend or process until smooth, about 1 minute, and set aside.
- Melt margarine in a medium-size saucepan; stir in flour and ginger. Add milk; cook, stirring, until slightly thickened and bubbly, about 5 minutes. Cook 1 minute more and then sir in sweet potato mixture and remaining broth. Cook, stirring, until heated through, about 5 minutes more. Pour into 4 serving bowls and sprinkle each with 1 tablespoon of pecans. Yields about 1 cup per serving.