Total Time
Prep 30 mins
Cook 30 mins

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!

Ingredients Nutrition


  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.


Most Helpful

This is a great recipe! I didn't use chicken, and I replaced the white wine for red (b/c that was all I had in stock!), added a few extra cloves of garlic, a couple mushrooms, and semi-pureed the soup. It has a great flavor, and so creamy! Thanks for the recipe!

arose December 28, 2008

This was one of the best soups I've made this winter! Very Creamy & tasty! I cut the recipe in half since it was only for 2 people. I added a little bit more cheese to make it extra thick & cheesy. Also added a little corn starch mixed with water(about 1/4 cup and it came out extra thick, rich & creamy! A must try recipe if you love yummy creamy,cheesy rich tasting soups!

tigercj1245 February 10, 2006

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