Very healthy chicken breast soup with spinach. It turns out to be very necessary in consistency. For cooking, you need a blender. Defrost the spinach and squeeze out the excess liquid a little before use.
It is necessary
- For four servings:
- - 500 g frozen spinach;
- - 200 g chicken breast;
- - 3 glasses of water;
- - 1 glass of cream;
- - 1 onion;
- - 3 cloves of garlic;
- - 2 tbsp. tablespoons of olive oil;
- - bay leaf, nutmeg, thyme, pepper, salt.
Instructions
Step 1
This is a very quick recipe, especially if you've prepared the chicken stock beforehand. If not, then start making the puree soup with the broth. To do this, cut the washed chicken breast into small cubes right with the skin. Place the chicken in a pot of water, add thyme, bay leaf (two will suffice), season with salt and pepper. After boiling, simmer for 15-20 minutes under a lid over low heat. Sometimes open the lid and remove the resulting foam, if you do not remove it, the broth will turn out cloudy and dark.
Step 2
Peel the onion and cloves of garlic, chop, fry together in hot olive oil. Add defrosted squeezed spinach, simmer for about 5 minutes over medium heat.
Step 3
Remove the bay leaf from the stockpot, put the spinach, onion and garlic in it, cook for another 5-10 minutes. After that, pour the soup into a blender, chop until smooth.
Step 4
Return the soup to the saucepan, pour in a glass of cream, heat together, just don't bring it to a boil! Pour the finished chicken soup with spinach into portioned soup bowls, sprinkle with a pinch of nutmeg on top. Serve the soup warm.
