Preheat oven to 350. On baking tray lined with foil, place two whole sweet potatoes. Cook for 50-60 minutes or until tender. Set aside
Meanwhile, remove chicken from container. Place top and bottom on counter to use as containers. Debone chicken. Add bones, skin and scraps to one side, chicken to the other side. Continue until finished.
Place bones, scraps and skin in a pot and cover with water. Start on high heat and start to cook stock. Once it boils turn down to medium heat and cook for 45 minutes. Add more water if level gets below contents. Strain stock using a large sieve to separate stock from contents. Add strained stock to pot.
Meanwhile while stock is cooking down, melt butter and saute veggies until tender. Add in flour and stir well. Remove from heat. Peel sweet potato and chop. Add sweet potato to stock pot. Add all veggies to stock pot once it has been sauteed. Stir together well and add in spices.
Cook for 20 minutes. Taste and adjust seasonings as needed. Add in shredded chicken to soup and cook for another 10 minutes. Enjoy with another weary soul!
Recipe Notes
Lagniappe: Serve with hot crusty French Bread. A side salad would pair well with this chicken soup.