Chicken And Spinach Soup
|Olive oil||2 Tablespoon|
|Chicken thigh fillet||800 Gram, chopped (8 In Number)|
|Bacon rashers||2 , chopped|
|Onion||200 Gram, chopped (1 Medium One)|
|Celery sticks||150 Gram, sliced (2 In Number)|
|Garlic||1 Clove (5 gm), crushed|
|Potatoes||600 Gram, chopped (2 Large Ones)|
|Chicken stock||2 Liter (8 Cups)|
|Spinach||500 Gram, trimmed|
|Cream||125 Milliliter (1/4 Cup)|
Heat oil in large pan; cook chicken, in batches, until browned all over.
Add bacon to same pan; cook, stirring, until crisp.
Drain bacon on absorbent paper.
Add onion, celery, garlic and potato to same pan; cook, stirring, untiL onion is soft.
Add stock, bring to boil; simmer, covered, about 15 minutes or until potato is just tender.
Add spinach; cook, stirring, until just wilted..Blend or process vege- table mixture, in batches, until pureed.
Return soup to pan.
Add chicken and bacon; cook, stirring, until chicken is cooked through, [can be prepared ahead to this point; refrigerate overnight or freeze] Add cream; stir until heated through.