Ingredients
Scale
For the Base
1–2 tablespoons unsalted butter
1 small yellow onion (chopped)
2 large carrots (sliced into coins)
2 large celery sticks (sliced, about ½ cup)
3 large garlic cloves (minced)
For the Soup
1/3 cup whole wheat flour or all-purpose flour (gluten-free if needed)
4 cups low-sodium chicken stock
1 cup milk (skim or whole)
1 1/2 cups sweet potatoes (cut into small bite-sized cubes)
Seasoning and Extras
1 teaspoon salt (plus more to taste)
1/2 teaspoon ground black pepper (plus more to taste)
1–2 tablespoons fresh thyme (or 1 teaspoon dried thyme)
Protein and Vegetables
3–4 cups cooked shredded chicken (preferably rotisserie chicken)
1 cup frozen peas
1/4 cup fresh parsley (finely chopped)
2–4 cups baby spinach (chopped, optional)
Instructions
- Cook the Vegetables
Melt the butter in a large pot over medium heat. Add the chopped onion, carrots, and celery. Cook for about 5–7 minutes until the vegetables begin to soften. Stir in the minced garlic and cook for 1 minute until fragrant. - Add the Flour
Sprinkle the flour over the vegetables and stir well to coat them evenly. Cook for 1–2 minutes, stirring constantly, to remove the raw flour taste. - Add the Liquids
Gradually pour in the chicken stock while stirring continuously to prevent lumps. Add the milk and mix until the soup base becomes smooth. - Cook the Sweet Potatoes
Add the sweet potato cubes, salt, pepper, and thyme. Bring the soup to a gentle simmer and cook for 10–12 minutes until the sweet potatoes are tender. - Add Chicken and Vegetables
Stir in the shredded chicken and frozen peas. Cook for another 5 minutes until everything is heated through. - Finish the Soup
Add the chopped parsley and baby spinach (if using). Let the spinach wilt for 1–2 minutes. - Serve
Taste and adjust seasoning if needed. Serve the soup warm in bowls and enjoy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes