 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 16 |
|
A friend brought a pot of this steaming soup to our home after our first child was born. Three kids later, I'm still getting requests to make it frequently. Ingredients:
1 large onion, chopped |
4 garlic cloves, minced |
1 tablespoon olive oil |
6 cups chicken broth |
8 ounces uncooked linguine |
1 package (10 ounces) frozen chopped spinach, thawed and well drained |
2 cups cubed cooked chicken |
6 cups milk |
3 cups (12 ounces) shredded swiss cheese |
3 cups (12 ounces) shredded brick or monterey jack cheese |
Directions:
1. In a soup kettle or Dutch oven, saute onion and garlic in oil until tender. Add broth; bring to a boil. Add linguine and cook for 8-10 minutes or until tender. Reduce heat. Add spinach and chicken; heat through but do not boil. Stir in milk; heat through. Add cheeses and stir just until melted. Serve immediately. Yield: 14-16 servings (4 quarts).
|
|