Chicken and Yam Soup

From: Sydney Mike

On Oct 22, 2009

Will admit that I changed this recipe, perhaps a lot, but I not very big on lima beans so used the canneloni beans suggested in the intro! I also substituted a can of cream of chicken soup for the 2 cups of water, making the soups more creamy, no less! I particularly liked the sweet potatoes here, & although I didn't peel them, I did dice & chop them ino about 1/2-inch chunks! Still, we loved your soup, & I'll be making this again, I know! [Tagged, made & reviewed in Please Review My Recipe]

From: ellie_

On Dec 15, 2008

Very good and filling soup which we enjoyed! Thanks for sharing!

From: justcallmetoni

On Nov 10, 2008

I really wanted to try this soup for dinner but knew I would be getting home too late to prepare it. In a moment of adventure I decided to try it as a crock pot recipe. Added the onions, celery, red peppers, yams and garlic together and tossed as the bottom layer. Placed two boneless skinless chicken breasts on top with a layer of limas above that. Swirled the thyme into the broth, skipping the water, and poured it on and let the crock do it's thing, cooking at low for 8 hours. Once cooked, I diced the tender chicken and returned it too the pot. This proved to be a little too long and I would suggest about 6 hours and adding the lima beans, defrosted of course, in the last hour. Despite my miscalculation on the time, dinner was delicious and just the right balance of being light but substantial. The flavor went together quite well and with a tomato salad a great all meal.

From: Brooke the Cook in WI

On Nov 8, 2008

Five big stars for this simple and delicious soup! I used only one chicken breast and kept everything else the same - all three of us enjoyed this for dinner tonight, including the 13 year old! Makes 4 huge servings and would probably serve 6 if served with crackers or bread. Lots and lots of veggies to fill you up - great recipe, will definitely make again!