Boursin Chicken and Vegetable Soup

1. 1

   Melt butter in a large saucepan or Dutch oven over medium heat. Add the onion and celery, then cook and stir for 2 to 3 minutes. Add the garlic and cook until fragrant, 30 seconds to 1 minute.

2. 2

   Pour in the chicken broth and bring it to a boil.

3. 3

   Add the frozen mixed vegetables and return to a boil. Cook for about 3 minutes, then stir in the hash browns. Season with salt and pepper.

4. 4

   Cover, reduce the heat, and simmer until the vegetables are tender but not mushy, 5 to 8 minutes. Increase the heat to medium-high and stir in the chicken. Cut the cheese into pieces and stir it in.

5. 5

   When the cheese has melted, remove from the heat and add the spinach. Slowly stir in the cream. Adjust the seasoning if needed. Ladle into bowls and garnish with fresh parsley.

• Calories 606.08 kcal High
• Protein 32.28 g Good Source
• Carbs 35.42 g Moderate
• Total Fat 34.83 g High
• Saturated Fat 20.1 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 185.9 mg High
• Sodium 1173.85 mg High
• Fiber 5.26 g Moderate
• Sugar 3.55 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 270.46 mg Good Source
• Iron 2.54 mg Moderate
• Potassium 1045.18 mg Good Source
• Vitamin A 183.42 mcg_rae Good Source
• Vitamin C 35.36 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Celery
• Garlic 🧄
• Onions 🧅