chickenyamsoup
(not such a great photo, sorry. but the soup was good!)

Chicken, Yam and Green Bean Soup

2 large boneless, skinless chicken breasts, sliced thinly and cut into bite-size portions
1/2 tsp salt
1/2 tsp pepper
2 french bread slices, dried and crushed into crumbs (you can dredge with flour instead, but I liked the bread crumbs)

1-2 Tbsp. butter
1-2 Tbsp. vegetable oil
1/2 large onion, chopped
2 cloves garlic, diced
1 large yam, peeled and cut into small cubes
1 can french cut green beans, including juice
1/4 – 1/2 tsp. cayenne or hot chili powder, to taste
water to cover

Slice chicken breasts thinly, cutting crossways, or across the short way, rather than lengthwise. Put salt, pepper and bread crumbs in an empty bread bag and toss chicken pieces to coat.

Heat butter and oil in a wok or large pot, and saute onions and garlic. Toss in coated chicken pieces with garlic and onions, and brown. Toss and stir periodically, and continue to cook until chicken is done – no pink remains. Add yam pieces, and enough water to cover (you don’t want too much, as this should be a thick soup – almost a stew). Put lid on and simmer until yam is tender, about 30 minutes (cut yam pieces smaller if you want it to cook faster). Add green beans and cayenne. Simmer another 5 or 10 minutes or so.

Serve with fresh whole wheat bread or biscuits.