Name: Creamy Spinach and Chicken Soup
Prep time: 370 min
Cook time: 360 min
Yield: 8
Cuisine: Mexicana
Ingredients: 1 onion, medium, chopped; 2 cloves garlic, finely chopped; 2 tablespoons tomato paste, 1/2 tube; 1 tablespoon dried basil; 1/3 cups wheat flour; 3 tablespoons olive oil; 6 cups chicken broth; 1 can tomato, in cubes (800 g); 2 chicken breasts, or boneless skinless thighs; 1 pinch salt; 1 package bowtie pasta, La Moderna; 3 cups spinach; 1/2 cups Parmesan cheese, grated; 1 cup sour cream; 1 pinch pepper

Preparation

10 mins

Low

In a microwave-safe bowl, add the onion with the garlic, tomato paste, basil, and olive oil. Mix and bake for 5 minutes. Stop the microwave every 90 seconds or so and stir a bit. The mixture will look pasty and strange, but don’t worry, everything will be fine. Transfer the mixture to the slow cooker and add the broth, tomatoes, and chicken. Season with salt and pepper to taste and stir. Cover the pot and cook on Low for 4 to 6 hours, until the chicken is cooked and tender.