Creamy Chicken and Vegetable Soup from Hot Eats and Cool Reads

What you need:

1 tablespoon olive oil

3/4 pound chicken breasts, cut into bite sized pieces

6 cups chicken broth

1- 19 ounce package Birds Eye Frozen Mixed Vegetables (carrots, corn, peas and green beans), thawed

1/4 cup green onions, sliced

1 1/2 cups half and half

1/2 cup flour

3 cups fresh spinach, chopped

3 teaspoons dijon mustard

1/8 teaspoon nutmeg

salt and pepper, to taste


Directions:

In a large soup pot, heat the olive oil over medium high heat. Add chicken and cook until no longer pink. Then add the broth, thawed mixed veggies and green onions. Bring to a boil.


Meanwhile, whisk together the half and half and flour until combined. Once soup has come to a boil, stir in the half and half and flour mixture. Reduce heat to medium and cook until broth thickens. Before serving, stir in the chopped spinach, dijon mustard, nutmeg, salt and pepper.


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