Description
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.
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
Instructions
- 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.
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Servings: 6