Chicken, Sweet Potato and Spinach Soup
Ingredients25 m servings 84
- Heat chicken stock and sweet potato in a stockpot over high heat. Cook until sweet potato is soft enough to pierce with a fork, about 10 minutes. Stir in spinach, chicken, and garlic; simmer until spinach is wilted and broth is reduced slightly, 10 to 15 minutes more. Season with salt and pepper.
Per Serving: 84 calories; 3.6 6 7.1 19 687 Full nutrition
ReviewsRead all reviews 11
I made this tonight using chicken that was slow cooked in stock, beer and water with salt, pepper, paprika, oregano and garlic. The juices from that I used for 2 of the 3 cans of chicken stock. ...
This has become an every other week dish for us. I make it as is for the first day. Then I add extra nine broth and quinoa and have it as soup the rest of the week!
It was simple and tasty. But, it was extremely soothing. I don't know which I liked best the taste or the relaxing effect it had on me. Definitely a keeper. I added an onion.
Very simple recipe that resulted in such an incredible product. This is going to be a staple in my house all winter long.
I've made this a few times now, and I like how simple and fast it is. Healthy, too. I generally double it, and use shredded cooked chicken or leftover chicken picked from a rotisserie chicken....
I added onions while boiling the sweet potatoes and subbed Montreal Seasoning for salt and pepper. Incredible
I used frozen spinach but the rest of the recipe as detailed. It was a hit with a fussy eater (my hubby) and my mother-in-law.