I know this one is late, but frankly, I hadn’t cooked anything except some tacos (which we ate standing at the counter) in over a week and a half. That excuse makes me look bad, I know, but it’s all I’ve got. I mean, I can’t really be posting the recipe for instant raman.
Anyway, I finally did make something new and exciting last night, Chicken and Spinach Soup, again from Picky Palate. This soup turned out to be quite delicious, but it’s also fairly time consuming to make and not as good as this soup which I’ve made twice and which Bart has declared to be the best soup in the whole world.
And I left the artichokes out because they were starting to smell weird. I don’t mess with weird artichokes, people.
Creamy Chicken and Spinach Soup
(adapted from Picky Palate)
4 strips of bacon
1 sliced carrot
1/4 of a diced yellow onion
1 diced potato
2 cups fresh baby spinach leaves, coarsely chopped
1 1/2 cups chicken broth
1/2 Cup half and half
1/2 Cup sour cream
1 chicken breast, cooked and chopped
Steam carrots and potatoes (and celery, if you feel like it – I didn’t have any). Set aside.
Cook bacon in a dutch oven until crispy (Bart’s only suggestion to this recipe was that I cook the bacon longer so it was a bit more crispy. Noted). Drain bacon with paper towels and set aside.
Using a tablespoon or two of the leftover bacon grease, saute the steamed vegetables and spinach leaves for a few minutes, or until spinach is wilted down.
Stir in broth, half and half, and sour cream until smooth. Add chicken breast and crumbled bacon and diced onion. Let simmer for ten minutes or so until the onion is soft. Serve hot with biscuits.