Chickensoup with mushrooms and spinach

ingredienser

• 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

fremsgangsmåte

1. Sprinkle some salt and pepper on the chicken fillets.
2. Slice the mushrooms, dice the squash, chop the onion and garlic into coarse pieces, and measure the spices.
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. 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. Remove the chicken fillets from the pot and shred them using two forks.
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. 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.