Ingredients

The following ingredients have 5 Servings
  • 2 tablespoons olive oil
  • 1/2 sweet onion, (chopped)
  • 1/2 red pepper, (chopped)
  • 3 cups raw spinach, (coarsely chopped)
  • 2 cloves garlic, (minced)
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 boneless, (skinless chicken breasts, cooked and shredded)
  • 2 1/2 cups chicken stock
  • 2 cups milk
  • 1/2 cup half and half
  • 8 ounces brie cheese, (torn/chopped into small pieces)

Instruction

  • Heat a large pot on medium heat and add olive oil. Add onions and peppers with a sprinkle of salt and saute until soft, about 6-8 minutes. Stir in spinach and garlic. Add butter, and once it melts whisk in flour to create a roux. Make sure you whisk all ingredients together.
  • Add chicken to the pot, along with milk and chicken stock. Allow soup to come to a simmer, then add brie and continue stirring until it all melts – about 5 minutes. Stir in half and half. Turn heat up high and let soup come to a boil, stirring every few minutes so cheese does not stick to the bottom. At this point, you may see some separate of stock/milk, but with a few stirs and time to simmer, the soup will come together.
  • Once soup boils, turn it down to a simmer and allow to cook for 25-30 minutes, stirring occasionally. Serve hot!