Creamy Spinach and Chicken Soup

Name: Creamy Spinach and Chicken Soup
Cook time: 30 min
Yield: 4 servings
Cuisine: american
Ingredients: 15 ml olive oil; 120 g yellow onion finely chopped; 12 g garlic cloves minced; 20 g all-purpose flour; 900 ml low-sodium chicken broth; 200 g russet potato peeled and diced small; 450 g boneless skinless chicken breasts cut into 2 cm pieces; 6 g fine salt; 2 g black pepper freshly ground; 0.5 g ground nutmeg; 170 g fresh spinach stems removed if tough; 240 ml whole milk; 60 ml heavy cream; 40 g croutons for serving; 4 g fresh parsley chopped, for garnish

This is an American-style creamy chicken and spinach soup built on sautéed onion and garlic, simmered chicken, and blended spinach for a silky base. A portion of the soup is puréed for body while some chicken stays in bite-size pieces, giving it both smoothness and texture. Croutons add crunch at the end.

By Julienne

Cook time: 30 minutes

Servings: 4

Ingredients

15 ml olive oil
120 g yellow onion finely chopped
12 g garlic cloves minced
20 g all-purpose flour
900 ml low-sodium chicken broth
200 g russet potato peeled and diced small
450 g boneless skinless chicken breasts cut into 2 cm pieces
6 g fine salt
2 g black pepper freshly ground
0.5 g ground nutmeg
170 g fresh spinach stems removed if tough
240 ml whole milk
60 ml heavy cream
40 g croutons for serving
4 g fresh parsley chopped, for garnish

Instructions

Heat the olive oil in a 6-liter pot over medium heat. Add the onion and cook, stirring, until softened but not browned. The onion is translucent and fragrant, 4 to 5 minutes.
Add the garlic and cook briefly, then sprinkle in the flour and stir for 1 minute to coat the aromatics. The mixture looks pasty and smells nutty, with no raw flour streaks.
Add the chicken broth and potato, scraping up any stuck bits from the bottom of the pot. Bring to a simmer and cook until the potato is tender. The potato pieces are easily pierced with a fork, about 10 to 12 minutes.
Stir in the chicken, salt, pepper, and nutmeg. Simmer gently until the chicken is cooked through. The chicken is opaque and reaches 74°C in the center, about 6 to 8 minutes.
Add the spinach in two additions, stirring until wilted. Remove the pot from the heat and stir in the milk and cream. The spinach is fully wilted and the soup looks creamy and green.
Blend about one-third of the soup with an immersion blender, or transfer one-third carefully to a blender and return it to the pot. Leave some chicken and vegetable pieces intact. The soup is thickened and velvety, but still has visible chunks.
Ladle into bowls and top with croutons. Garnish with parsley if using. The croutons stay crisp on top and the soup is hot throughout.