Ingredients:
- 3 cups of pulled all white chicken pieces, shredded
- 1 tbsp of butter
- 1 large onion sliced thin
- 2 celery stalks, chopped fine
- 1 tsp of minced garlic
- 2 tsp of chicken base
- Salt and pepper to taste
- 1 cup of fresh chopped spinach
- 32 oz chicken broth (use more if you like extra broth)
- Topping: whole spinach leafs, provolone and parmesan cheeses
Preparation:
- Melt the butter in the bottom of a medium size stock pot over medium heat. Add the onion slices, garlic and celery. Cooking until the onions are clear.
- Add chicken broth, base, shredded chicken and spinach. Cover and simmer for 1 hour. Salt and pepper to taste.
- Ladle soup into oven proof crocks and top with spinach leafs and cheeses and place under a broiler on high until the cheese is melted.
- Remove and serve hot.
Servings:
6-8