Creamy chicken and vegetable soup

Step 1/4

• ½ onion
• ½ clove garlic
• 1 carrots
• 250 g floury potatoes
• 1½ stalks celery
• 100 g button mushrooms

• peeler
• cutting board
• knife

Peel onion, garlic, carrots and potatoes. Finely mince the garlic and dice the rest into approx. 1-cm/ ¼-in-thick cubes. Trim celery stems, and dice into the same size. Clean the mushrooms, then quarter them.

Step 2/4

• 1½ tbsp vegetable oil
• 75 ml white wine
• ½ l chicken stock
• salt

• large pot
• cooking spoon

Heat oil in a large pot. Add onions, garlic, carrots, celery and mushrooms, season with salt and sauté approx. 10 min. on medium high heat. Then add the diced potatoes and fry for approx. 2 min. Deglaze with white wine, let simmer briefly, approx. 2 min. then pour in the chicken stock.

Step 3/4

• 150 g chicken breasts

• 2 forks

Add the chicken breast to the pot and poach for approx. 10 min. The broth simmering slightly below boiling point. After 10 min., remove the chicken and pull it into pieces using two forks.

Step 4/4

• 75 g cream cheese
• 100 g baby spinach
• salt
• pepper
• nutmeg (for serving)

Add cream cheese to the soup, stir until well incorporated, and continue to simmer, approx. another 10 min. Finally, add chicken back to the pot, along with the baby spinach and stir well, until the spinach is just wilted. Season again with salt, pepper, and freshly grated nutmeg. Enjoy!

Enjoy your meal!