Cream of Spinach & Chicken Soup
- Soups & Stews
- Gluten Free
- Quick 'n' Easy
- Lunch
- Thigh

Prepping15min
Cooking30min
Resting—min
- Servings8
Nutrition informationThis recipe contains 18 gr protein
Ingredients
Showing ingredients in imperial
Chicken part(s)
Step by step
1
Cut boneless skinless chicken thigh into smaller bite-size pieces.
2
Heat butter with olive oil over medium high heat in soup pot.
3
Add chicken and sliced mushrooms to pan. Sprinkle with paprika and sauté until chicken is cooked through. Stir occasionally. Remove from pan and keep warm.
4
Melt more butter in pan. Add minced garlic, diced onion and finely sliced celery. Sauté a few minutes. Sprinkle over flour and stir so it is combined and there are no lumps. Continue to sauté on medium heat.
5
Chop frozen defrosted spinach into smaller pieces using a sharp knife. Add spinach and any juices from the spinach to the soup pot. Continue to sauté on medium heat for 2-3 minutes.
6
Stir in chicken broth and the can of evaporated milk. Heat over medium heat until soup comes to a boil. Reduce heat to low. Puree the soup using a stick immersion blender.
7
Stir in cooked chicken, mushrooms and any juices. Season with Italian mixed herbs, salt and pepper. Heat on medium heat until very hot but do not bring to boil.
8
To serve, ladle into bowls and top with a few fresh baby spinach leaves and a sprinkle of shredded old cheddar cheese. Dust with a sprinkle of sweet paprika (optional garnish).
Recipe noteIf you need a gluten free version make sure you use a non gluten flour like chickpea.
Visit this <a href="http://chicken.ca/recipes/view/home-made-low-sodium-chicken-stock/">link</a> to find out how to make a simple low sodium chicken broth.