Total Time
30mins
Prep 15 mins
Cook 15 mins

From Home Cooking mag July/August 2005.

Ingredients Nutrition

Directions

  1. In a heavy bottomed, 3 quart saucepan over medium heat, melt butter. Add onions and cook until onions are tender, 7 to 10 minutes. Add garlic and cook 1 minute more.
  2. Stir in flour, cayenne pepper, salt and black pepper. Cook 1 to 2 minutes.
  3. Slowly whisk chicken stock into butter/flour mixture. Bring to a boil and cook several minutes until thickened. Add chicken.
  4. Remove from heat and stir in spinach and heavy cream. Serve immediately.
Most Helpful

This was great. I changed it to make it a bit healthier, and it still tasted wonderful. I substituted the Earth Balance olive oil butter alternative for the butter and coconut milk for the heavy cream. I also added turmeric. Loved it and will be making it again.

bellaalma November 26, 2013

LOVED LOVED LOVED IT! I added gnocchi to it and it was fabulous

orcid1971 April 05, 2013

This soup was a HUGE hit with my family and the extended family too! So huge we're making it again tonight!

Piper C December 08, 2009