Sweet Potato Muffins & Mock Cream of Chicken & Potato Soup

Okay, I was asked for a couple recipes that I mentioned on Twitter, so here we go. Tomorrow, at lunch Jo, Maura, and Jenn are coming over for a Makeup Party (our second annual Labor Day one, woohoo!). We're having lunch. I decided to make soup and muffins. But I wanted a rich, flavorful, creamy soup.

Hence:
Mock Cream of Potato & Chicken Soup

2 chicken breasts (not 2 halves), boneless, skinless--dice into bite sice cubes
2 TBSP olive oil
1 TBSP parsley
1/2 tsp mild paprika
8 medium red potatoes
1 cup baby carrots
2 quarts Imagine Chicken Stock
3 tbsp Better than Bouillon Chicken or Turkey Flavor
1/2 cup rice flour
1/3 cup goat butter

In skillet, heat olive oil. Add chicken, parsley and paprika. Stirfry until done. Set aside.
Meanwhile, wash potatoes, poke with fork, and microwave till done. Set aside.
Microwave baby carrots for about 3 minutes till done. Set aside.
In large stockpot, melt goat butter. Add rice flour and Better than Bouillon. Whisk constantly until combined and in pea like pellets.
Slowly add both quarts chicken stock, 2 cups at a time, whisking well between each addition.
Heat over medium heat for about 15 minutes until it begins to thicken, whisking often.
Take potatoes and cut each into 6-8 bite size pieces. Dice carrots small.
Add potatoes, chicken (and any juice from chicken pan), and carrots to stock when it's started to thicken. Heat for another 10 minutes.

You can add garlic, onions, etc., if you can handle them--I can't so they don't go in. But it's good and tastes very creamy and rich.

Sweet Potato Muffins

1 bag unsweetened Cravings Place Quick Bread & Muffin Mix
2 cups cold water
1 15-oz can sweet potato puree (plain)
1-1/4 cups agave nectar, dark
1/3 cup oil
1--8 oz bag chopped pecans (omit if you have nut allergies)
3/4 or 1-1/4 cups raisins (see instructions)
1 tsp cinnamon

Prepare two 12-cup muffin pans, spray well with gluten free cooking spray. Do NOT use paper liners for these muffins--they will stick.

In mixing bowl, blend muffin mix, water, sweet potato puree, agave nectar, oil, and cinnamon. Add pecans when batter is thoroughly mixed. If you like raisins, add 1-1/4 cups of them now. If you're making in two batches (my husband can't eat them, I love them), scoop out half the batch into a 12-cup muffin pan and set aside. THEN add 3/4 cup raisins to rest of batter, stir, and scoop into the other muffin pan.

Bake in pre-heated 350 degree oven for 20 minutes. Remove and immediately, gently, turn muffins on their sides in the cups, or remove and stand on rack to cool. They are so moist they have a tendency to stick to the pans.

Enjoy!
Yasmine