Chicken, Sweet Potato and Spinach Soup

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.

• Preparation Time: 5 mins
• Cooking Time: 20 mins
• Total Time: 25 mins
• Calories: 84 Calories

Ingredients

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

Recipe Instructions

Step 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.