![](https://cdn.statically.io/img/www.allrecipes.com/thmb/cwQtalk6h2mrm6ycK6S06-IbUuQ=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/3979023-e51a34c10e214f539fed20cdf29e56b3.jpg)
Ingredients
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3 (14.5 ounce) cans chicken stock
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1 sweet potato, peeled and cubed
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3 cups fresh baby spinach leaves
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1 cup cooked roast chicken meat
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1 clove garlic, minced
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salt and ground black pepper to taste
Directions
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Heat chicken stock and sweet potato in a stockpot over high heat. Cook until sweet potato is soft enough to pierce with a fork, about 10 minutes. Stir in spinach, chicken, and garlic; simmer until spinach is wilted and broth is reduced slightly, 10 to 15 minutes more. Season with salt and pepper.
Nutrition Facts (per serving)
84 | Calories |
4g | Fat |
6g | Carbs |
7g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 84 | |
% Daily Value * | |
Total Fat 4g | 5% |
Saturated Fat 1g | 5% |
Cholesterol 19mg | 6% |
Sodium 687mg | 30% |
Total Carbohydrate 6g | 2% |
Dietary Fiber 1g | 4% |
Total Sugars 2g | |
Protein 7g | 14% |
Vitamin C 5mg | 6% |
Calcium 31mg | 2% |
Iron 1mg | 5% |
Potassium 205mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.