Chicken cream soup with spinach

Very useful, tender soup puree or cream soup with chicken breasts and spinach. I like children very much. You need a blender to make it. Spinach before use should be thawed and slightly squeezed out excess liquid.

3 cups of water
1 glass of cream
500 grams of frozen spinach
1 onion
2 cloves of garlic
2 tbsp. Tablespoons olive oil
1 pinch of nutmeg
200 g of chicken breast
1/4 tsp. Thyme
salt pepper
2 bay leaves

This is a very quick recipe if you already have chicken broth, if not, then start making soup with it. Chicken breast, preferably with skin, cut into small cubes. Put in a saucepan with thyme, bay leaf, salt and pepper and cook for 15-20 minutes. On a slow fire, under the lid, constantly removing the resulting foam.

In the meantime, in olive oil, draw onions and garlic. Add thawed spinach and simmer for about 5 minutes.

Spinach, put in a saucepan with broth and cook for another 5-10 minutes. Take out the bay leaf.

Pour the soup into a blender and grind it to a puree state. Return to a saucepan, mix with a glass of cream and warm (do not boil!). Sprinkle with nutmeg.

BON APPETIT!!!