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Creamy Spinach Soup

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“This idea came from a Chicken Canneloni recipe that we tried and enjoyed (#113305). I thought the sauce would make an excellent base for a soup, and it really does! Also very good reheated. Times are estimated - I was paying more attention to ingredients than time!”
READY IN:
1hr
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. In saucepan,cook chicken in stock, 1/2 cup of the wine, along with the onion, garlic, thyme, salt and pepper, just until done.
  2. Remove chicken; set aside both chicken and broth to cool.
  3. When cooled, chop chicken into small bite-sized pieces.
  4. In large soup pot, create a roux by melting butter and adding flour, whisking constantly to prevent burning; cook until it smells slightly "nutty."
  5. Slowly whisk in broth mixture, remaining 1/4 cup wine, milk, and half-and-half; simmer lightly until soup thickens slightly.
  6. Add cheese a handful at a time, making sure each addition is completely melted before adding more.
  7. Check for seasoning, add a pinch of nutmeg.
  8. Add chopped chicken and spinach; simmer until spinach is wilted, about 10 minutes.
  9. Stir in vinegar and serve with croutons.

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