Ingredients
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2 tablespoons olive oil
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1 large onion, finely chopped
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1 stalk celery, finely diced
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2 tablespoons minced fresh garlic (or to taste)
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2 teaspoons dried thyme
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8 1/4 cups chicken stock (use homemade or good-quality canned, set 1/4 cup cold broth aside)
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2 small russet potatoes, peeled and diced
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2 -3 large carrots (peeled and sliced about 1/4-inch thick)
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1 (10 ounce) package frozen spinach, thawed (use all or half amount of spinach)
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3 cups cooked chicken or 3 cups cooked turkey
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2 tablespoons flour
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salt and black pepper (use lots black pepper)
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cayenne pepper (or to taste)
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grated parmesan cheese, cheesse
Instructions
- Heat oil and butter in a large pot over medium heat; add in onion, celery, garlic and thyme; cook stirring for about 4 minutes.
- 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).
- Using a potato masher mash the potatoes in the the stock.
- 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.
- Season with salt, pepper and cayenne (if using) to taste.
- 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).
- Ladle into serving bowls and sprinkle with grated parmesan cheese if desired.