Ingredients
Scale
- 1 – 2 tbsp butter (unsalted)
- 1 small yellow onion (chopped)
- 2 large carrots (sliced into coins)
- 2 large celery sticks (sliced)
- 3 large garlic cloves (minced)
- ⅓ cup whole wheat flour or all-purpose flour (gluten-free flour if needed)
- 4 cups low-sodium chicken stock
- 1 cup milk (skim, 2%, or whole)
- 1 ½ cups sweet potatoes (cut into small cubes)
- 1 tsp salt (plus more to taste)
- ½ tsp ground black pepper (plus more to taste)
- 1 – 2 tbsp fresh thyme (or 1 tsp dried thyme)
- 3 – 4 cups cooked shredded chicken (rotisserie chicken works great)
- 1 cup frozen peas
- ¼ cup fresh parsley (finely chopped)
- 2 – 4 cups baby spinach (chopped, optional)
Instructions
- In a large Dutch oven, melt butter over medium-low heat. Add chopped onion, carrots, and celery; cook until soft, about 6-8 minutes. Stir in minced garlic during the last 30 seconds.
- Sprinkle in flour and stir to coat the vegetables; cook for 1 minute.
- Gradually pour in chicken stock and milk; add sweet potatoes, salt, pepper, and thyme. Bring to a boil then reduce heat to simmer for 15-20 minutes until sweet potatoes are tender.
- Stir in shredded chicken, frozen peas, parsley, and optional spinach; simmer for an additional 5 minutes.
- Taste and adjust seasoning before serving hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 6g
- Sodium: 650mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 55mg