Creamy Chicken, Ginger, and Sweet Potato Soup

Ingredients:

2 shallots

1 medium, sweet potato

4 celery stalks

2 garlic cloves, or 2 Dorot cubes

1 inch of grated ginger, or 2 frozen Dorot cubes

2 quarts of chicken broth

4 small chicken breast or three large

1 1/2 cups of chopped frozen spinach

1 cup heavy cream

Optional, ditalini pasta

Method:

In a large heavy pot, add a few few tablespoons of olive oil oil. Once it’s heated add the diced shallot, celery, sweet potato, and salt and pepper. Cook until tender, 5 to 10 minutes.

Once tender, add the ginger and garlic and sauté for a minute or two.

Add the chicken broth and bring to a simmer. At the raw chicken breasts and cook for 15 to 20 minutes or until the internal temperature is 165°F.

Remove the chicken and shred it using two forks or the paddle attachment on your mixer. Add it back to the pot. Add the spinach and heavy cream and bring the mixture back to a simmer. Check for seasoning, add salt and pepper if needed.

I prefer the soup served as is with crusty sourdough bread, but my kids love to pour it over cooked ditalini pasta.