Soup It Up

by Christina Meyer-Jax, Tastemaker in Residence


Make this baby in batches and use throughout the week!


1 medium sweet potato, peeled and cut into cubes

3 carrots washed and sliced

1 stalk of chopped celery

1 small onion, diced

1 clove garlic, minced

Pinch salt, more or less to taste

1/2 tsp black pepper

1/8 tsp allspice

1 tsp paprika

1 bay leaf

2 -3 cups of cooked shredded chicken

4 cups vegetable broth, low-sodium

1 (14.5 oz.) can diced tomatoes (no salt added), *this is an optional ingredient

4 cups baby spinach, loosely packed (optional, 2 zucchini, sliced)

1 Tbsp plus 1 tsp extra-virgin olive oil, optional, for serving (1/2 tsp per serving)


  1. Add all ingredients, except spinach and olive oil, to the slow cooker. Cover and cook on low 6 to 8 hours, or until the vegetables are tender. Add spinach, stir and continue cooking just until wilted, approximately 5 minutes. Serve and enjoy!

  2. Stovetop Method: Follow the same instructions above for prep, cover, and simmer until veggies are tender, approximately 2 hour. Stir every 15 minutes to prevent sticking. Add spinach at the end of cooking time, remove from heat, cover and allow spinach to wilt before serving.