Chicken, Sweet Potato and Spinach Soup Recipe

  • 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
  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.