Averie Cooks

-1 Being by poaching chicken. To a medium kettle, add the chicken breasts, cover with about 2 inches of water, salt the water to taste (about 1 or 2 teaspoons kosher salt), bring to boil over medium-high heat, and allow the chicken to boil for about 10 t0 15 minutes, or until poached and cooked through. Tips - Don't overcook your chicken once it's done. Cooking time will vary on how thick the chicken breast(s) are, how rapidly your water is boiling, etc. While chicken in poaching, start sautéing the vegetables in step 3 so that you are multi-tasking and saving time. You can also use store bought shredded rotisserie chicken or leftover chicken if you have it on hand.
-1 When the chicken is done, remove it from the water, and allow it to rest for 5-10 minutes on a cutting board before shredding it with two forks. I save the poaching water and add this into my stockpot in step 5 although it's optional.
-1 To a large Dutch oven or stockpot, add the olive oil, onion, carrots, celery, and saute the vegetables over medium-high heat for about 7 minutes, or until they're beginning to tenderize; stir intermittently.
-1 Add the garlic and cook for 1 minute, or until fragrant; stir nearly continuously.
-1 Add the chicken stock (it will bubble up vigorously and steam when it makes contact with your hot pan so use caution), sweet potatoes, oregano, coriander, salt** (See Notes about staring with half the quantity of the spices and seasonings), pepper, and allow mixture to boil for about 12 to 15 minutes, or until sweet potatoes are fork tender and done. If you poached chicken rather than using rotisserie or leftover, I add the poaching water now to the Dutch oven for extra flavor. If you like a super thick soup/stew, then don't add it; it's probably only about 1.5 cups liquid but add it optionally and to taste.
-1 Halfway through boiling the sweet potatoes, add the optional mushrooms if you're using them, and add in the shedded chicken so that it can rewarm a bit.
-1 Turn off the heat, add the spinach, and stir for about 1 minute, or until wilted.
-1 If you're adding dairy, add it now. As stated in the blog post, the broth is great without the addition of the half-and-half or cream, so add it to taste, if you desire.
-1 Taste the broth and if it tastes at all flat, boring, or dull, and you're not afraid of cayenne pepper, I like to add a generous pinch. I don't think it makes the soup spicy, rather it enhances and marries flavors together, but if you're very heat-sensitive you should probably omit it and add a bit more freshly grond black pepper. Tip - Additionally, I always recommend adding a pinch more, or a teaspoon+ more, of kosher salt if the broth tastes lackluster; always go light with the salt at first and increase after you're sure it needs a bit more.
-1 Soup will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat leftovers very gently in the microwave or on the stove.