Ingredients
Scale
- 1 small yellow onion
- 2 large carrots
- 2 large celery sticks
- 3 garlic cloves
- ⅓ cup whole wheat flour or all-purpose flour (gluten-free flour if needed)
- 4 cups low-sodium chicken stock
- 1 cup milk
- 1 ½ cups sweet potatoes
- 3 – 4 cups cooked shredded chicken
- 1 cup frozen peas
- ¼ cup fresh parsley
- 2 – 4 cups baby spinach (optional)
- 1 – 2 tbsp butter
- 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)
Instructions
- In a large Dutch oven, melt butter over medium-low heat. Add chopped onion, carrots, and celery; cook until softened (about 6-8 minutes). Stir in minced garlic for the last 30 seconds.
- Sprinkle flour over the vegetables and mix well. Allow to cook for an additional minute.
- Gradually add chicken stock, milk, sweet potatoes, salt, pepper, and thyme. Bring to a boil then reduce to a simmer for 15-20 minutes until sweet potatoes are tender.
- Stir in shredded chicken, frozen peas, parsley, and optional spinach; let simmer for another 5 minutes.
- Taste and adjust seasoning as needed before serving warm.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 290
- Sugar: 6g
- Sodium: 640mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 19g
- Cholesterol: 65mg