A mild, creamy, and flavorful chicken soup with mushrooms and spinach. Perfect to serve if you're having a club night with friends or making dinner for the family. This soup is suitable for both adults and children.
Ingredients
- 500 g chicken breast
- 10 dl chicken broth
- 2 x yellow onion
- 4 clove garlic
- 5 x champignon
- ½ x zucchini
- ½ x lemon
- 2 handful spinach
- 2 tsp dried oregano
- 2 tsp dried thyme
- 2 x bay leaf
- 2 tbsp red pesto made from sun-dried tomatoes
- 125 g cream cheese natural
- 2 dl heavy cream
- 2 tbsp cornstarch
- 2 tbsp neutral oil
Method
- Sprinkle some salt and pepper on the chicken fillets.
- Slice the mushrooms, dice the squash, chop the onion and garlic into coarse pieces, and measure the spices.
- Heat a large pot and sauté the onion, garlic, and mushrooms in a bit of oil for a couple of minutes until they start to brown. Add oregano, thyme, and bay leaf, and let them sauté for a couple more minutes.
- Place the chicken fillets in the pot along with the red pesto and chicken broth. Bring it to a boil, then reduce the heat and let the chicken fillets simmer covered for about 15-20 minutes.
- Remove the chicken fillets from the pot and shred them using two forks.
- Mix the cornstarch with the cream and add it to the pot along with the cream cheese. Stir well before adding the squash cubes and letting the soup simmer for a couple of minutes to remove the cornstarch taste.
- Add the chicken and spinach, lower the heat, and let it simmer for a few minutes. Season with lemon juice, salt, and pepper to taste.
