Preparation Steps

• Poach chicken breasts: In a medium kettle, cover chicken with about 2 inches of water. Salt the water to taste (about 1-2 teaspoons kosher salt). Bring to a boil over medium-high heat and boil for 10-15 minutes, or until cooked through. Don't overcook. While chicken is poaching, start sautéing vegetables in step 3 to save time. Alternatively, use store-bought shredded rotisserie chicken or leftover chicken.
• Once chicken is done, remove from water, let rest for 5-10 minutes on a cutting board, then shred with two forks. Optionally, save the poaching water to add to the stockpot in step 5.
• In a large Dutch oven or stockpot, heat olive oil over medium-high heat. Add diced onion, carrots, and celery. Sauté for about 7 minutes, or until vegetables begin to tenderize, stirring intermittently.
• Add minced garlic and cook for 1 minute until fragrant, stirring nearly continuously.
• Add chicken stock (use caution as it will bubble up vigorously), sweet potatoes, oregano, coriander, salt, and pepper. Bring to a boil and cook for 12-15 minutes, or until sweet potatoes are fork-tender. If using poached chicken, optionally add the poaching water now for extra flavor. For a thicker soup, omit some or all of the poaching water.
• Halfway through boiling the sweet potatoes, add optional mushrooms and the shredded chicken to rewarm.
• Turn off the heat. Add spinach and stir for about 1 minute until wilted.
• If using dairy, stir in the half-and-half or heavy cream to taste.
• Taste the broth. If it tastes flat, add a pinch of cayenne pepper to enhance flavors (omit if sensitive to heat). Add more kosher salt if needed, going light at first.
• Soup will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently in the microwave or on the stove.