Creamy Chicken Soup with Spinach and Cream

Soups | French cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Creamy chicken soup with spinach and cream

Ingredients

Skin-On Chicken Breasts - 7.1 oz
Frozen spinach discs - 17.6 oz
Cream - 1 glass
Onion - 1 piece
Potato - 4 pieces
Garlic - 3 cloves
Olive Oil - 2 spoons
Nutmeg - a pinch
Thyme - ¼ spoons
Bay leaf - 2 pieces
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Place the chicken breast in a pot along with thyme, bay leaves, salt, and pepper. Cover with water and simmer for 15-20 minutes on low heat, constantly skimming off any foam that forms.

Step 2

In the meantime, sauté the onion and garlic in olive oil. Add the thawed spinach and cook for about 5 minutes.

Step 3

Remove the chicken breast, add diced potatoes to the broth, and cook until the potatoes are tender.

Step 4

Transfer the spinach to the pot with the broth and potatoes, and cook for another 5–10 minutes. Remove the bay leaf.

Step 5

Transfer the soup to a blender and blend until smooth. Return the soup to the pot, add a cup of cream, and heat gently (do not bring to a boil!!!). Sprinkle with nutmeg.