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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This idea came from a Chicken Canneloni recipe that we tried and enjoyed (#113305). I thought the sauce would make an excellent base for a soup, and it really does! Also very good reheated. Times are estimated - I was paying more attention to ingredients than time! Ingredients:
1 lb boneless chicken breast |
4 cups chicken stock |
3/4 cup dry white wine, divided |
1 medium onion, chopped |
3 garlic cloves, chopped |
1 teaspoon dried thyme |
1/4 cup butter |
1/4 cup flour |
1 (10 ounce) package fresh spinach, chopped |
2 cups milk |
1 cup half-and-half |
2 cups mozzarella-provolone cheese blend |
nutmeg, to taste |
salt, to taste |
pepper |
1 -2 tablespoon balsamic vinegar |
seasoned croutons, for garnish (optional) |
Directions:
1. In saucepan,cook chicken in stock, 1/2 cup of the wine, along with the onion, garlic, thyme, salt and pepper, just until done.
2. Remove chicken; set aside both chicken and broth to cool.
3. When cooled, chop chicken into small bite-sized pieces.
4. In large soup pot, create a roux by melting butter and adding flour, whisking constantly to prevent burning; cook until it smells slightly nutty.
5. Slowly whisk in broth mixture, remaining 1/4 cup wine, milk, and half-and-half; simmer lightly until soup thickens slightly.
6. Add cheese a handful at a time, making sure each addition is completely melted before adding more.
7. Check for seasoning, add a pinch of nutmeg.
8. Add chopped chicken and spinach; simmer until spinach is wilted, about 10 minutes.
9. Stir in vinegar and serve with croutons.
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