Chickensoup with mushrooms and spinach

How to Make

1. 1

   Sprinkle some salt and pepper on the chicken fillets.

2. 2

   Slice the mushrooms, dice the squash, chop the onion and garlic into coarse pieces, and measure the spices.

3. 3

   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.

4. 4

   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.

5. 5

   Remove the chicken fillets from the pot and shred them using two forks.

6. 6

   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.

7. 7

   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.

Start Cooking