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Chicken Popeye Soup Chicken And Spinach Pot

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Ingredients

Adjust Servings:
1/2 cup onion, finely chopped
1/2 cup celery, finely chopped
1/2 cup portabella mushroom, chopped fine
1 tablespoon olive oil
8 cups chicken stock (homemade is best)
2 1/2 tablespoons instant chicken bouillon (granular type)
1 cup spinach, finely chopped
1/2 teaspoon basil, finely chopped
2 1/2 cups chicken breasts, raw and cubed
3/4 cup powdered milk
3/4 cup cheddar cheese, grated
5 tablespoons cornstarch
1/4 cup butter
1 cup flour

Nutritional information

270.3
Calories
124 g
Calories From Fat
13.8 g
Total Fat
7.1 g
Saturated Fat
36.2 mg
Cholesterol
426 mg
Sodium
25.1 g
Carbs
0.7 g
Dietary Fiber
7.3 g
Sugars
11.1 g
Protein
254g
Serving Size

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Chicken Popeye Soup Chicken And Spinach Pot

Features:
    Cuisine:

    Well This is my creation in my first RSC contest. After thinking about it, I went into the kitchen and made it. When it came time for my DH to give it his review, HE really liked it! It is loaded with flavor. Rich and creamy. The crust served on top of the soup makes it extra good! Enjoy.

    • 80 min
    • Serves 10
    • Easy

    Ingredients

    Directions

    Share

    Chicken Popeye Soup ( Chicken and Spinach Pot Pie Soup), Well This is my creation in my first RSC contest After thinking about it, I went into the kitchen and made it When it came time for my DH to give it his review, HE really liked it! It is loaded with flavor Rich and creamy The crust served on top of the soup makes it extra good! Enjoy , Very good, just what I was looking for! I added garlic, broccoli and mozzarella to the mix (and more seasoning), but otherwise followed the recipe It’s delicious- and I’m thinking it will be even better tomorrow :9 Thanks!


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    Steps

    1
    Done

    In a Small Fry Pan Add Olive Oil, Onion, Portabello and Celery.

    2
    Done

    Cook Till Soft, Set Aside in Into Another Bowl.

    3
    Done

    in the Same Pan, Saute Chicken Pieces With a Little Olive Oil Till Done. About 10 Minutes.

    4
    Done

    in Stock Pot Add the Chicken Stock, 3 Tablespoons of the Chicken Bouillon, and Cubed Chicken. Cook About 10 Minutes.

    5
    Done

    Heat to a Soft Boil, Reduce Heat and Add the Onion, Mushroom and Celery Mixture, and the Powdered Milk.

    6
    Done

    Add the Spinach and Basil.

    7
    Done

    Simmer Just Till Spinach and Basil Are Limp, About 5 to 8 Minutes.

    8
    Done

    Add Cheddar Cheese, Stir Til Melted.

    9
    Done

    Bring Back to a Soft Boil.

    10
    Done

    Add Corn Starch in 1/3 Cups Cold Water, Slowly Add Into the Chicken Stock.

    11
    Done

    Stir Till All Is Thicken.

    12
    Done

    Crust:

    13
    Done

    in Bowl, Add Butter and Flour Till Like Small Peas.

    14
    Done

    Add Enough Water to Make a Nice Pie Dough.

    15
    Done

    Roll Out on Floured Board and Cut Into Desired Shapes, Place Onto Cookie Sheet, Bake Till Light Brown.

    Avatar Of Mustafa Price

    Mustafa Price

    Dessert diva crafting sweet treats that are as beautiful as they are delicious.

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