INGREDIENTS
2
garlic cloves
2
carrots
1 cup
butternut squash
1 small
sweet potato
1/2
yellow onion
2 tbsp
extra virgin olive oil
4 cups
chicken stock
2 cups
shredded chicken
3/4 tsp
dried parsley
1 tsp
sea salt
1/2 tsp
dried thyme
1/2 tsp
dried rosemary
1/4 tsp
oregano
1/4 tsp
pepper
1 cup
water
2 cups
baby spinach