Poached Chicken + Golden Sweet Potato + White Cheddar Soup + Caramelized Apples + Rosemary Greek Yogurt Biscuits + Black Garlic Butter
Ingredients
Poached Chicken + Golden Sweet Potato + White Cheddar Soup:
- 4 chicken breasts organic
- 4 cups chicken bone broth organic
- 1 medium onion chopped
- 1 cup celery chopped
- 1 cup carrots chopped
- 3 tbsp shallots
- 1 large sweet potato diced
- 2 tsp black garlic
- 1 tsp red pepper flakes
- 1 tsp rosemary
- 2 tsp Maldon salt
- 1 tsp black pepper
- 1 bay leaf
- 2 cups sharp white cheddar cheese
Caramelized Apples:
- 1 small Honeycrisp apple thinly sliced
- 1 tbsp olive oil
- 1 tsp cinnamon
- 1 tbsp coconut sugar
Rosemary Greek Yogurt Biscuits + Black Garlic Butter:
- 3 cups oat flour or whole wheat flour
- 1 tbsp coconut sugar
- 2-1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp Himalayan sea salt
- 1 tbsp rosemary leaves chopped
- 1/2 tsp black pepper
- 3/4 cup cold oat butter Myokos brand, cubed
- 1 cup Greek yogurt or coconut yogurt plain
- 1 egg white beaten
- 3 tbsp cold water
- 1/2 cup sharp white cheddar or parmesan
Black Garlic Butter:
- 1 tsp black garlic
- 1/2 cup Myokos oat butter
Instructions
Poached Chicken + Golden Sweet Potato + White Cheddar Soup:
- To poach the chicken:Fill a saucepan with water so the chicken breast will be well submerged.Bring the water to a boil. Place the chicken breasts in the water, put the lid on and bring it back up to boil. Remove the saucepan from the stove and set aside for 20-30 minutes. Remove the chicken from the water and let cool. Either shred or dice the chicken. Add 1 tbsp of olive oil to a saucepan over medium heat. Add the chopped vegetables, except the sweet potatoes and brown until golden and fragrant. Once browned, add the sweet potatoes and chicken bone broth. Add the bay leaf and seasonings and let simmer for 30 minutes. Add the chicken and white cheddar cheese and keep covered over medium heat until ready to serve. To make the caramelized apples:Add 1 tbsp olive to a small saute pan over medium heat. Add the sliced apples and sprinkle with coconut sugar and cinnamon. Brown each side, about 2 minutes per side.
Rosemary Greek Yogurt Biscuits:
- Preheat oven to 400 degrees. Line two large baking sheets with parchment paper.Sift the whole wheat flour, coconut sugar, baking powder, baking soda, spices and sea salt in a medium bowl. Using a pastry cutter or your hands, cut the butter into the dry mixture until small balls form. Whisk the Greek yogurt, egg white, white cheddar cheese and water together in a small bowl. Add liquid ingredients to the flour mixture and mix until it just comes together, do not overmix. On a lightly floured counter, add the dough and knead until a ball forms. Do not over work the dough. With a rolling pin, roll out the dough into a 1-1/2 inch thick circle. Using a large glass cup or biscuit cutter, cut out rounds. Combine the scraps to make more rounds. It should make about 6 large biscuits. Place the biscuits on prepared baking sheets. Bake for 10-14 minutes. Serve warm with black garlic butter.Top the soup with caramelized apples and rosemary sprigs. Either add the biscuits to the soup to resemble chicken dumplings (as Andrew does) or eat alongside!
Black Garlic Butter:
- Add the black garlic and butter to a bowl. With a hand mixer, whip until blended and fluffy.