This recipe is adapted from A Year of Slow Cooking.
1 1/2 cups already cooked chicken meat
6 cups water
2 sweet potatoes, peeled and chunked
2 teaspoons gluten free chicken bouillon granules
1 cup broccoli florets
1 small onion, diced
3 carrots, peeled and diced
1 C celery, chopped
1 tablespoon, plus 1 teaspoon balsamic vinegar
salt and pepper totaste
3 C raw spinach leaves
Parmesan cheese for serving
Place all ingredients into the crockpot and cook on low for 7-8 hours, or until sweet potatoes are tender and the onion is translucent.
I made a gluen free pasta on the side and we placed the pasta in the bottom of the bowl and laddled the soup on top.
Garnish with parmesan cheese.
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