Creamy (Without Cream) Chicken, Mushroom and Spinach Soup

Serves 4

  • 8 x chicken thigh fillets 
  • 1 x onion
  • 2 x garlic cloves
  • double handful of chopped celery
  • 1 Pkt frozen chopped spinach
  • 1 cup chopped mushrooms
  • 1 cup grated Parmesan cheese (optional)
  • 2 cups chicken bone broth 
  • 4 cups water 
  • 1 massel chicken stock cube
  • 1 teaspoon corn flour stirred into a small amount of water until smooth
  • Salt to taste
  • NOTE: If you have no chicken bone broth replace with 2 cups of water and another massel chicken stock cube
  1. Dice onion and garlic and slowly cook with a splash of olive oil until the onion is translucent. 
  2. Add sliced chicken thighs and stir until the outside of the chicken has gone white.
  3. Add mushrooms, cook for a few more minutes then add all the liquid and stock cubes and bring to the boil.
  4. Reduce heat slightly so its still bubbling away and add spinach and leave simmering for 45 minutes... the longer it's left simmering the better.
  5. Stir through the corn flour mixture and allow to thicken for approx 15min. 
  6. Before serving, throw in the parmesan and it's ready to eat. YUM!
Nic Monteforte