Creamy Chicken Soup (Print Version)
# Ingredients:
01 -
2 tablespoons of unsalted butter.
02 -
1 cup of finely diced onion.
03 -
7 cloves of garlic, minced.
04 -
3 ounces of sun-dried tomatoes, chopped up.
05 -
3/4 cup of dry white wine.
06 -
4 cups of shredded and cooked chicken.
07 -
1 teaspoon of Italian herb blend.
08 -
1 teaspoon of garlic powder.
09 -
1 teaspoon of onion powder.
10 -
1/2 teaspoon of garlic-flavored salt.
11 -
1/2 teaspoon of smoked paprika.
12 -
32 ounces of chicken stock.
13 -
1/2 cup of heavy whipping cream.
14 -
1/2 cup of freshly grated Parmesan cheese.
15 -
2 cups of chopped fresh spinach.
# Instructions:
01 -
Set your Dutch pot to medium-low and melt the butter. Toss in the diced onions, cooking for about 10 minutes while stirring every now and then until soft and slightly golden.
02 -
Mix in the garlic and sun-dried tomatoes. Stir gently for 3-4 minutes as they sauté together.
03 -
Turn the heat up to medium. Pour in the white wine, scraping the bottom to grab the caramelized bits.
04 -
Toss in the chicken, seasonings, and chicken stock. Raise heat to medium-high and let everything simmer uncovered for about 10 minutes.
05 -
Take the pot off the heat. Stir in the cream, Parmesan, and spinach until the spinach wilts nicely.
# Notes:
01 -
Each serving is about 1 1/4 cups.
02 -
Use extra chicken broth instead of wine, if you'd prefer.
03 -
Cooking onions gently brings out their sweetness.