Cream of Spinach & Chicken Soup

1/2 lb (0.3 kg) skinless chicken thighs

1 tbsp (15 mL) butter

1 tbsp (15 mL) olive oil

8 brown mushrooms, sliced

1 tsp (5 mL) sweet paprika

1 tbsp (15 mL) butter

2 garlic cloves, minced

1 cup (250 mL) onions, diced

1 stalk celery, medium, sliced

10 oz (285 g) frozen spinach, defrosted

2 tbsp (30 mL) chickpea flour (besan)

2 tbsp (30 mL) whole wheat flour

5 cups (1.25 L) low-sodium chicken broth

1 can evaporated milk, partly skimmed, 2% MF

1 tsp (5 mL) italian dried herb mix

1/2 tsp (2.5 mL) salt

1/4 tsp (1.25 mL) white pepper, ground

16 baby spinach, fresh

1 cup (250 mL) old cheddar cheese, shredded

1/2 tsp (2.5 mL) sweet paprika, (optional garnish)

1 Cut boneless skinless chicken thigh into smaller bite-size pieces.
2 Heat butter with olive oil over medium high heat in soup pot.
3 Add chicken and sliced mushrooms to pan. Sprinkle with paprika and sauté until chicken is cooked through. Stir occasionally. Remove from pan and keep warm.
4 Melt more butter in pan. Add minced garlic, diced onion and finely sliced celery. Sauté a few minutes. Sprinkle over flour and stir so it is combined and there are no lumps. Continue to sauté on medium heat.
5 Chop frozen defrosted spinach into smaller pieces using a sharp knife. Add spinach and any juices from the spinach to the soup pot. Continue to sauté on medium heat for 2-3 minutes.
6 Stir in chicken broth and the can of evaporated milk. Heat over medium heat until soup comes to a boil. Reduce heat to low. Puree the soup using a stick immersion blender.
7 Stir in cooked chicken, mushrooms and any juices. Season with Italian mixed herbs, salt and pepper. Heat on medium heat until very hot but do not bring to boil.
8 To serve, ladle into bowls and top with a few fresh baby spinach leaves and a sprinkle of shredded old cheddar cheese. Dust with a sprinkle of sweet paprika (optional garnish).