Heidi's Spinach Chicken Soup

Spinach Chicken Soup

Melt: ¼ c. butter in saucepan. Add 2 medium onions (cook until soft). Stir in 2 T. flour and curry powder; cook for 2-3 min.

Add: 5 c. chicken broth, 1 ½ c. chopped potatoes, 1 c. thinly sliced carrots, ½ c sliced celery, 2 T. dried parsley, and ½ t. poultry seasoning. Cover and bring to a boil. Reduce heat and simmer for 10 min.

Add: 2 c. cooked shredded chicken, ½ c. rice, 1 ½ cup half and half, and 10oz pkg frozen spinach. Cover and cook at least one hour. Add salt and pepper to taste.

**Note: I cook the chicken in the broth. Add additional broth as needed.

**Alternative: Cook chicken in broth in a crockpot; remove; shred; return to pot with all other ingredients. Cook on high for 2 more hours.