If your chicken is not cooked, you will want to begin by first cooking it. There are many ways you can cook the chicken, however, we recommend that you drizzle some olive oil in a skillet, then add your chicken along with a little bit of water and cover the pan. Cook your chicken over medium heat until the internal temperature of your chicken reaches 165°F. You can then shred your chicken or cut it into small pieces. Set the chicken aside.
Now, in a skillet melt your butter, and add garlic, onions, carrots, and celery if desired. Sauté your vegetables until they are soft, and your onions are translucent.
Once your vegetables are sautéed, take the flour, and sprinkle it on top of all the vegetables. Mix the vegetables until they are coated in the flour. Cook over medium heat for approximately one minute. When the time has passed, add your chicken broth, and stir to combine. Cover the pan with a lid, and allow the vegetable and broth mixture to simmer over medium heat until the vegetables are all soft, and your soup begins to thicken. This may take between 10 and 15 minutes, depending on your burner and pan. Stir occasionally during this process.
When your vegetables are soft, add your cream, spinach, chicken, and desired seasonings to taste. Simmer the mixture for another 10 to 15 minutes or until the soup is warmed through. Once your soup is warm, it’s time to dish up the soup, serve, and enjoy!