Thursday, October 25, 2012

Creamy Chicken and Brie Soup

I told you I had lots of soups coming!  This soup was great, but it honestly turned out really different than I was anticipating it!  I thought it would be really creamy and smooth and just taste like brie.  However, brie doesn't really melt like I thought.  It more stayed in chunks and you just got pieces of it in each bite.  It was delicious, very light and flavorful! 

Creamy Chicken and Brie Soup
2 tablespoons olive oil
1/2 sweet onion, chopped
1/2 red pepper, chopped
3 cups raw spinach, coarsely chopped
2 cloves garlic, minced
2 tablespoons butter
2 tablespoons flour
2 boneless, skinless chicken breasts, cooked and shredded
2 1/2 cups chicken stock
2 cups milk
1/2 cup half and half
8 ounces brie cheese, torn/chopped into small pieces

Heat a large pot on medium heat and add olive oil. Add onions and peppers with a sprinkle of salt and saute until soft, about 6-8 minutes. Stir in spinach and garlic. Add butter, and once it melts whisk in flour to create a roux. Make sure you whisk all ingredients together.

Add chicken to the pot, along with milk and chicken stock. Allow soup to come to a simmer, then add brie and continue stirring until it all melts – about 5 minutes. Stir in half and half. Turn heat up high and let soup come to a boil, stirring every few minutes so cheese does not stick to the bottom. At this point, you may see some separate of stock/milk, but with a few stirs and time to simmer, the soup will come together.

Once soup boils, turn it down to a simmer and allow to cook for 25-30 minutes, stirring occasionally. Serve hot!


No comments:

Post a Comment