How To Prepare
1
Heat oil in a medium saucepan over medium heat. Add apple, potato, onion and celery; cook, stirring often, until the onion is translucent, about 5 minutes. Stir in sage, paprika and pepper; cook for 30 seconds. Pour in broth and bring to a simmer. Reduce heat, cover, and gently simmer until the potato is tender when pierced with a fork, 10 to 15 minutes.
2
Transfer the soup to a large blender or food processor and process until smooth. (Use caution when pureeing hot liquids.) Garnish with celery leaves, if desired
3
Add cooked chicken breast and serve
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Ingredients
- 2 cooked chicken breasts, cubed (about 16 oz)
- 2 teaspoons canola oil
- 1 medium tart apple, peeled and finely chopped
- 3/4 cup diced peeled Yukon Gold potato
- 1/3 cup finely chopped yellow onion
- 1/4 cup thinly sliced celery, plus leaves for garnish
- 1/4 teaspoon dried sage
- Pinch of paprika, preferably hot Hungarian
- Freshly ground pepper, to taste
- 1 14-ounce can no salt added chicken broth
Ingredients
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