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Thursday, January 26, 2012

Chicken Potato Spinach Soup

My fiance has been fighting off a cold, so I thought I would make him soup for dinner.  I wanted to create a soup that is full of Charles's favorite vegetables.  I didn't have any chicken broth, or cooked chicken on hand at home, so I bought a cooked chicken and broth at Whole Foods.  Whole Foods also sells containers of already chopped onion, carrot and celery.  It is just the right portion for soup and saves a good amount of time - I thought it was $4 well spent.

Serves 6
Total Time 45 minutes

You will need:
1/2 cup White Onion
1/2 cup Carrot
1/2 cup Celery
1/2 cup diced Mushroom
2 tablespoons Olive Oil
1/4 cup White Wine
48 ounces of Chicken Broth (1 1/2 large cartons)
2 Potatoes (peeled and diced)
1 cup diced Chicken (cooked)
1/2 cup frozen Spinach (thawed and water squeezed out)
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup Parmesan Cheese

Step 1:  Heat the olive oil in a large pot.  Then add the onion, carrot, celery, and mushroom.  Then add the white wine.  Saute over medium heat until almost all of the liquid is absorbed.

Step 2:
Add the broth and then the potatoes, spinach, salt and pepper.  Heat until it is slowly boiling.  Let boil for about 15 minutes - until the potatoes are soft.

Step 3:
Add the chicken and the parmesan cheese.  Stir the soup, and cook for another 5 minutes.  Serve with some parmesan cheese sprinkled on top.

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