Chicken, herb and green veg soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 1tsp Olive Oil 2 tbsp Butter, unsalted 900 grams raw Chicken Breast 4 stalk, medium (7-1/2" - 8" lon Celery, raw 3 spring onions (salad onions)2 tbsp Parsley 1.5 cup Spinach, frozen 6 tbsp Heavy Whipping Cream 4 cup Chicken stock, home-prepared 2 garlic clovesteaspoon of dried chivesteaspoon of dried tarragon2x bay leaves1 tbsp Butter, unsalted
Put butter and olive oil in large soup pan on medium heat
add garlic and spring onions
Chop chicken into smallish pieces and add to pan
Cook for 3-4 minutes then add all the other ingredients except the cream.
Cook for 20 minutes on low heat.
Turn off the heat, take out the bayleaves
Take out about 1/3 or 1/2 of soup and whiz up using hand blender to make it thick and creamy, then add back into pan with rest of soup.
Add the cream.
Add some salt and pepper to serve
Serving Size: Makes 6 large servings (dinner) or 12 smaller servings
Number of Servings: 6
Recipe submitted by SparkPeople user DEELITE44.
add garlic and spring onions
Chop chicken into smallish pieces and add to pan
Cook for 3-4 minutes then add all the other ingredients except the cream.
Cook for 20 minutes on low heat.
Turn off the heat, take out the bayleaves
Take out about 1/3 or 1/2 of soup and whiz up using hand blender to make it thick and creamy, then add back into pan with rest of soup.
Add the cream.
Add some salt and pepper to serve
Serving Size: Makes 6 large servings (dinner) or 12 smaller servings
Number of Servings: 6
Recipe submitted by SparkPeople user DEELITE44.
Nutritional Info Amount Per Serving
- Calories: 374.9
- Total Fat: 18.9 g
- Cholesterol: 133.9 mg
- Sodium: 371.4 mg
- Total Carbs: 10.0 g
- Dietary Fiber: 2.1 g
- Protein: 40.3 g
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