Ingredients
1 small onion, finely chopped1 celery rib, chopped1 medium carrot, chopped1 garlic clove, minced1 tablespoon butter2 cans (14-1/2 ounces each) chicken broth1/2 teaspoon salt1/2 teaspoon pepper3 tablespoons all-purpose flour1-1/2 cups half-and-half cream2 cups cubed cooked chicken breast1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry1 round (8 ounces) Brie cheese, rind removed and chopped
Preparation
In a Dutch oven, saute the onion, celery and carrot in butter until crisp-tender. Add garlic; saute for 1 minute more. Stir in the broth, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Combine flour and cream until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes. Stir in the chicken, spinach and cheese. Cook and stir for 5 minutes or until cheese is melted.
