1 large sweet potato cut in cubes
2 cloves of garlic melted
1 onion finely chopped
1 tbsp thyme chopped
1 tbsp rosemary chopped
4 cups chicken broth
2 laurel leaves
500 gr chicken loin fillet
1/2 cup short pasta
2 cups baby spinach
1 tbsp lemon juice
Salt and pepper
2 tbsp chopped chives
In a large saucepan, heat the oil in medium heat and saute the sweet potatoes for about four minutes.
Add the garlic and onion to the saucepan and sauté for about three minutes.
Add the thyme and rosemary and roast for a minute.
Add the chicken broth, laurel and two cups of water with salt and pepper in the saucepan and let it boil.
Add the chicken, lower the heat and simmer for 12 minutes until the chicken is cooked.
Remove the chicken from the pot and rinse it in a bowl with two forks.
Add the short pasta and boil for about 8 minutes until it becomes soft. Then add the spinach and boil for two minutes.
Serve while the soup is warm and garnish with chives.