Cream of Spinach & Chicken Soup

Eat your greens! Canned evaporated milk, instead of cream, adds richness to this lovely spinach soup and helps save on fat and calories.
Serves: 8
Prep Time: 15 min
Cook Time: 30 min

Ingredients

1/2 lb skinless chicken thighs
1 tbsp butter
1 tbsp olive oil
8 brown mushrooms, sliced
1 tsp sweet paprika
1 tbsp butter
2 garlic cloves, minced
1 cup onions, diced
1 stalk celery, medium, sliced
10 oz frozen spinach, defrosted
2 tbsp chickpea flour (besan)
or
2 tbsp whole wheat flour
5 cups low-sodium chicken broth
1 can evaporated milk, partly skimmed, 2% MF
1 tsp italian dried herb mix
1/2 tsp salt
1/4 tsp white pepper, ground
16 baby spinach, fresh
1 cup old cheddar cheese, shredded
1/2 tsp sweet paprika, (optional garnish)

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.

Steps

  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).

Helpful Tip

If you need a gluten free version make sure you use a non gluten flour like chickpea. Visit this link to find out how to make a simple low sodium chicken broth http://chicken.ca/recipes/view/home-made-low-sodium-chicken-stock/

Nutrition Info

Per 325 g serving Amount
Calories240
Protein18 g
Fat13 g
Saturated Fat6 g
Carbohydrate13 g
Fibre2 g
Sugar6 g
Cholesterol50 mg
Sodium410 mg
Per 325 g serving % Daily Value
Potassium18
Calcium30
Iron10
Vitamin A70
Vitamin C70
Vitamin B616
Vitamin B1225
Folate32
Zinc22