Ingredients

• I rotisserie chicken or 1lb cooked, shredded chicken (You can also use leftover Thanksgiving turkey. Yum!)
• 2 carrots
• 3 celery stalks
• half a white onion, chopped
• 2 TBSP olive oil
• One carton of chicken broth
• 4 cups water
• 2 tablespoons, Better Than Bouillon Roast Chicken base
• 1 sweet potato, peeled & diced/cubed
• 1 container or bag of baby spinach (about 4 cups)
• Salt, pepper, coriander
• 1/2 cup of half & half or heavy cream

Instructions

• Heat 2 TBSP of olive oil in a stew pot over medium heat
• Add your onion, garlic, carrots, celery and potatoes. (If you want to make this a thicker stew, add 1 TBSP butter and 1 TBSP flour here)
• Cook for about 4 minutes
• Add your Better Than Bouillon chicken base, stirring for an additional minute
• Add salt, pepper and ground coriander
• Add chicken broth and water
• Bring to a low boil and then turn down to low heat, simmering for 30 minutes
• Add your cooked chicken
• Simmer for an additional 10 minutes
• Add your half & half, and your fresh spinach
• Cook for 10 more minutes and serve