Ingredients
2 tablespoons olive oil
1 small onion, diced
1 small red pepper, diced
3 cups raw spinach, coarsely chopped
2 cloves garlic, minced
2 tablespoons butter
2 tablespoons flour
2 boneless, skinless chicken breasts, cooked and shredded
2½ cups chicken broth
2 cups milk
8 ounces brie cheese, chopped into small pieces
½ cup half and half
Preparation
Heat oil in a large pot or Dutch oven set over medium heat. When the oil is shimmering, add the onion and pepper and cook for about 6 minutes, or until they start to soften. Stir in the spinach and garlic. Add the butter and, once it’s melted, whisk in the flour to create a roux. Continue whisking for about a minute, just until the roux comes together.
Add the chicken, broth and milk to the pot and bring to a simmer. Add the brie and stir until it has melted completely, about 5 minutes. Stir in the half and half. Increase heat to high and bring soup to a boil, stirring occasionally. Once the soup is boiling, decrease heat to maintain a simmer and cook, stirring occasionally, for 25-30 minutes.
