Chicken, Sweet Potato and Spinach Soup recipe

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Ingredients

3 (14.5 ounce) cans chicken stock
1 sweet potato, peeled and cubed
3 cups fresh baby spinach leaves
1 cup cooked roast chicken meat
1 clove garlic, minced
salt and ground black pepper to taste

Nutrition Info

83.6 calories
carbohydrate: 6 g
cholesterol: 18.9 mg
fat: 3.6 g
fiber: 1.1 g
protein: 7.1 g
saturatedFat: 1 g
servingSize: -
sodium: 686.7 mg
sugar: 1.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

Recipe Yield

6 cups

Recipe Note

My mom made this for me every time I was sick;it was the only thing I could keep down. It was mild but I love it even when I'm not under the weather. She would use her own roasted chickens, but when I'm not feeling well I don't feel like roasting my own chicken, and the store-bought ones work in a pinch. Serve with crusty bread.

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