A hearty and creamy soup with tender chicken, baby spinach, and potatoes in a rich parmesan-infused broth.
Follow the steps below to cook the desired recipe
1. 1. In a large pot, cook the chicken thighs until fully cooked. Remove from the pot and shred the meat.
2. 2. In the same pot, add diced potatoes and cover with whole milk. Simmer until the potatoes are tender.
3. 3. Add in the shredded chicken, baby spinach, and freshly grated parmesan. Stir well until the cheese is melted and the spinach is wilted.
4. 4. Season with salt and pepper to taste. Serve hot and enjoy!
baby spinach
chicken thighs
whole milk
freshly grated parmesan
idaho potatoes
salt
pepper
