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Recipe Details:
This delicious diabetic-friendly chicken cream soup is nourishing, big on flavor, and easy to make. And it's ready in about 40 minutes!
Step 1 Put the chicken breast in a saucepan with bay leaves, thyme, salt and pepper. Add water and cook for about 20 minutes over low heat, covered, constantly removing the resulting foam. Step 2 In a frying pan, sauté garlic and onion in olive oil. Add spinach and simmer for about 5 minutes. Step 3 Remove the chicken breast from the saucepan, put the diced potatoes in the broth and cook until tender. Step 4 Put the fried spinach to the saucepan with the broth and potatoes, cook for 7-10 more minutes. Take out the bay leaves. Step 5 Pour the soup in a blender and grind until it reaches puree consistency. Return the soup to the saucepan, pour in a cup of cream and heat it up, but do not boil. Sprinkle with nutmeg. Serve and enjoy!
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