Easy Chicken Soup (Print Version)
# Ingredients:
01 -
1/2 teaspoon garlic salt.
02 -
3 ounces of chopped sun-dried tomatoes.
03 -
1 teaspoon garlic powder.
04 -
32 ounces of chicken stock.
05 -
1 teaspoon onion powder.
06 -
3/4 cup dry white wine.
07 -
4 cups shredded cooked chicken.
08 -
2 tablespoons of butter.
09 -
1/2 teaspoon paprika.
10 -
2 cups fresh spinach, finely chopped.
11 -
1 teaspoon Italian seasoning.
12 -
7 minced garlic cloves.
13 -
1/2 cup grated Parmesan cheese.
14 -
1 cup finely diced onion.
15 -
1/2 cup heavy cream.
# Instructions:
01 -
In a Dutch oven, heat butter over low-medium heat. Toss in onions and cook them for about 10 minutes, stirring every so often until they soften and get a golden tint.
02 -
Stir the garlic and sun-dried tomatoes into the pot. Let them cook for about 3 to 4 minutes, giving an occasional stir.
03 -
Turn up the heat to medium. Pour in the white wine and scrape up the browned bits stuck to the bottom of the pot.
04 -
Toss in chicken, seasonings, and chicken broth. Bring the heat to medium-high and let it all simmer without a lid for around 10 minutes.
05 -
Take the pot off the heat and mix in the Parmesan, cream, and spinach. Stir until the spinach softens.
# Notes:
01 -
Each serving is around 1 1/4 cup.
02 -
Skip the wine by swapping it out for more chicken broth.
03 -
Cooking onions slowly brings out their sweetness naturally.