Chicken, Sweet Potato and Pepper Soup

As it's snowing today, and as it's nearly April, I thought I'd include a summery exotic soup to warm everyone up.

I used the left over bits from some chicken thighs being used in another recipe so they didn't go to waste, but left overs from a whole chicken or even chicken breast if you plan to eat the meat will also work.

Prep time: 10 min
Cooking time 40 min + over night stand to infuse the flavours ( optional)

1 handful of left over chicken bits and bobs
1/2 onion chopped
1 medium sweet potato ( or kumera) chopped
1/2 red peper (or capsicum) chopped
1 small carrot chopped
a pinch of salt and black pepper
1/2 Chicken sock cube
400ml water


1. Heat some oil in a  pan and fry off the chicken left overs ( these are the cut off bits of sinue, fatty bits, skin etc) with a little salt to flavour. Cook until golden.
2. Add in the chopped onion and pepper and cook until soft
3. Break the stock cube into the water and stir until dissolved, then add to the pan. give the pan a good stir to lift all of the flavours off the bottom of the pan.
4. Add black pepper to taste.
5. Add in chopped sweet potato and carrot in chucks about 1-2 cm thick, place a lid on the pan and turn down to a simmer.
6. Stir the pan occasional, testing if the potato and carrot are cooked, once soft remove from the heat and let the soup stand over night to improve the flavour. If you want to eat striaght away go to step 7 without waiting.
7. remove the chicken bits from the soup if you don't want to eat them. Mash the sweet potato and carrot until you have a thick, smoothish soup and reheat it slowly ( obviously if you've skipped step 6 you won't need to do this). Eat piping hot and enjoy a summery winter weather soup!