This recipe is similar to the Americanized concept of Chop Suey; its name based on a province in China where it originated. The dish is simply whatever you have on hand or leftovers assembled in one dish. What I had in the kitchen were white and sweet potatoes and 1 ½ cups of cooked chopped chicken. And so, Chicken Chop Soupy was borne, or made (but not in China).
To start, peel and chop 1 onion and mince 4 garlic cloves. Set them aside. Next, peel four medium- to large-sized white potatoes and four medium-sized sweet potatoes and chop them in quarters.
Take a medium-sized pot and put in 2 tbsp. of butter. Over medium to low heat, sauté the garlic, followed by the onion. Add the potatoes. After stirring the potatoes in with the garlic and onion, add enough water to partially cover the potatoes. Be sure to place the lid over the pot so it is not fully covering it; that is, allow some opening so the liquid doesn’t overflow. Time it for 30 minutes. Occasionally check to make sure the potatoes are not sticking to the pot and the liquid is not boiling too much. If it does, turn down the heat a little and stir. If you’ve got it, add a splash or two of white wine during that 30-minute period.
When the timer goes off, add fresh rosemary. Pour in up to a 32 oz. carton of chicken broth, depending how thick or thin you want your soup to be. Set the timer for 10 minutes. When the timer goes off, add your chopped chicken and add a sprinkling of pepper and fresh parsley or dried parsley flakes. Set the timer for six minutes. When it rings, turn down the heat to low and start stirring and mashing the potatoes with a big spoon. You can make it as smooth or lumpy as you want. By this time, the potatoes should be tender and everything heated through.
Serve the soup with a big bowl of mixed spring salad and a spoon. You can skip the chopsticks :).