Ingredients
-
2
-
1
-
1
-
2
-
2
-
8 1/4
-
2
-
2 - 3
-
1
-
3
-
-
-
-
-
Directions
Steps
|
1
Done
|
Heat Oil and Butter in a Large Pot Over Medium Heat; Add in Onion, Celery, Garlic and Thyme; Cook Stirring For About 4 Minutes. |
|
2
Done
|
Add in 8 Cups Chicken Stock With Diced Potatoes; Bring to a Boil, Reduce Heat and Simmer Until the Potates Are Tender About 15-20 Minutes. |
|
3
Done
|
Using a Potato Masher Mash the Potatoes in the the Stock. |
|
4
Done
|
Add in Sliced Carrots, Spinach If Using and Cooked Chicken; Bring to a Boil, Reduce Heat Cover and Simmer For About 30 Minutes Over Low Heat. |
|
5
Done
|
Season With Salt, Pepper and Cayenne If Using to Taste. |
|
6
Done
|
in a Small Bowl Combine 1/4 Cup Room Temperature or Cold Stock With Flour Until Smooth; Add Into the Simmering Broth and Cook Until Thickened About 5 Minutes. |
|
7
Done
|
Ladle Into Serving Bowls and Sprinkle With Grated Parmesan Cheese If Desired. |
