Chicken and Sweet Potato Stew/Soup


  • 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


  • 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