Creamy Chicken Soup (Print Version)
# Ingredients:
01 -
1 teaspoon garlic powder.
02 -
1 teaspoon onion powder.
03 -
3 ounces sun dried tomatoes, diced.
04 -
1 teaspoon italian seasoning.
05 -
4 cups shredded, cooked chicken.
06 -
32 ounces chicken broth.
07 -
1/2 teaspoon garlic salt.
08 -
2 tablespoons butter.
09 -
1/2 teaspoon paprika.
10 -
2 cups fresh spinach, chopped small.
11 -
7 garlic cloves, minced finely.
12 -
1/2 cup parmesan cheese, grated.
13 -
1/2 cup heavy cream.
14 -
3/4 cup dry white wine.
15 -
1 cup onion, chopped into tiny pieces.
# Instructions:
01 -
Drop the butter into a Dutch oven and melt it on low-medium heat. Toss in the onions and gently cook for about 10 minutes, stirring now and then, until they're soft and golden.
02 -
Stir in the minced garlic and the sun dried tomatoes. Let them cook together for 3 to 4 minutes, giving it a few stirs occasionally.
03 -
Turn up the heat to medium and splash in the white wine. Gently scrape up the bits stuck to the bottom of the pot.
04 -
Mix in the chicken, the broth, and all the spices. Raise the heat to medium-high and let it bubble without a lid for 10 minutes.
05 -
Take the pot off the heat. Stir in the cream, parmesan, and spinach until the spinach softens.
# Notes:
01 -
Each portion is roughly 1 1/4 cup.
02 -
More chicken broth can replace the wine if needed.
03 -
Slow cooking onions brings out their sweetness.