Creamy Sweet Potato Chicken Soup

averiecooks.com

Gail C

1.25 pounds boneless skinless chicken breasts*

4 tablespoons olive oil

1 medium yellow, white, or sweet Vidalia onion, diced small

3 medium carrots, peeled and diced small

1 stalk celery, diced small

3 to 5 cloves garlic, finely pressed or minced

64 ounces reduced sodium chicken stock (8 cups)

1.25 to 1.50 pounds sweet potatoes, peeled and diced into 1-inch pieces

2 teaspoons dried oregano**, or to taste (See Notes)

2 teaspoons ground coriander**, or to taste

1 tablespoon kosher salt**, or to taste

1 teaspoon freshly ground black pepper**, or to taste

6 ounces diced portobello mushrooms, optional

4 to 5 cups fresh spinach (4 to 5 heaping handfuls)

½ cup half-and-half (heavy cream may be substituted; or the dairy can be omitted all-together)

⅛ to ¼ teaspoon cayenne pepper, optional and to taste

Directions at averiecooks.com

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