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Cream of Spinach and Chicken Soup

If you’re a creamed spinach lover, you are going to love this flavorful soup. This recipe is found in the "Sanity-Saving Crockpot & Electric Pressure Cooker Meals" section of Trim Healthy Table Cookbook, page 112. This recipe is a family-serve recipe that feeds 6 to 8 people.

Cooking Method: ,
Courses: , ,
Servings: 6
Description

If you’re a creamed spinach lover, you are going to love this flavorful soup. This recipe is found in the "Sanity-Saving Crockpot & Electric Pressure Cooker Meals" section of Trim Healthy Table Cookbook, page 112. This recipe is a family-serve recipe that feeds 6 to 8 people.

Ingredients
  • 2 1/2 lbs chicken breasts (boneless, skinless chicken breast, thawed if frozen)
  • 32 oz chicken broth (1 quart chicken broth; with an optional 3 to 4 tablespoons Just Gelatin or Integral Collagen, see page 40)
  • 2 cups water
  • 2 tsp TH Mineral Salt
  • 1 tsp black pepper
  • 1 tsp onion powder
  • 2 tsp garlic powder (or 4 garlic cloves, minced)
  • shakes cayenne pepper (optional, if you are a heat lover like us)
  • 3 cups water (just off the boil water)
  • 8 oz 1/3 less fat cream cheese (1-8 ounce package)
  • 2 cups frozen okra (diced)
  • 1 1/4 tsp TH Glucomannan ("gluccie")
  • 1 cup Parmesan cheese (powder- style, from the green can)
  • 16 oz fresh spinach (you can chop it a little if you want but you don't have to)
Instructions
  1. 1
    Put the chicken in a crockpot along with the chicken broth with the collagen and gelatin (if using) and water. Add the salt, black pepper, onion powder, garlic powder, and cayenne (if using) and stir.
  2. 2
    Put the 3 cups just-boiled water, cream cheese, and okra in a blender and blend well. Hold the lid down and blend like you’re competing for the blending Gold Medal for smoothness. Vent hot air, then blend again until no tiny pieces of okra are left. Add to the crockpot. Cover and cook on low for 5 hours.
  3. 3
    During the last hour, remove the chicken and cut it into pieces (don’t shred). Don’t return it yet. Scoop out 1½ cups broth and put it in the blender. Add the Gluccie and blend (holding the lid down tightly) for 30 seconds. Let hot air vent, then blend for another full minute or so until thickened. Return the puree to the pot, and add the Parmesan, chicken pieces, and spinach. Stir and cook for the last hour. Taste and adjust seasonings until you “own it.”
Note

Recipe Notes

From Trim Healthy Table~

ELECTRIC PRESSURE COOKER DIRECTIONS: Place the chicken, broth, 2 cups water, and seasonings in a pressure cooker. Seal and cook at high pressure for 12 minutes. Use natural pressure release. Meanwhile, blend the just-boiled water, okra, and cream cheese until smooth. Remove the chicken from the pressure
cooker when done, but leave the cooker on the “keep warm” setting. Cut the chicken and set it aside. Stir the blended okra mixture into the pressure cooker. Then ladle out 1½ cups of the broth and blend with the Gluccie. Return to the pot and stir again. Add the Parm, chicken, and spinach to the pot. Cover and continue to use the “keep warm” setting for 5 to 10 minutes to allow the spinach to wilt.

NOTE: This recipe was created and tested using a 6-quart Instant Pot. If you are using a different brand or different size electric pressure cooker, consider modifying the recipe as your results may vary from ours. Example: If you are using an 8-quart, consider adding more liquid as the larger circumference often needs more liquid to come to pressure.

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MAKE A FAMILY MEAL:

  • For the weight-loss plan, enjoy with a side salad and an optional S-friendly bread item from the Breads chapter (page 240) or half of a buttered Joseph’s pita.
  • Growing children can have buttered sprouted-grain bread for a Crossover.
Read it online: https://trimhealthymama.com/recipe/cream-of-spinach-and-chicken-soup/