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Spinach Cheese Soup


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  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 1 tbs. olive oil
  • 6 cups chicken broth
  • 8 oz. uncooked linguine
  • 1 pkg. (10 oz)frozen chopped spinach, thawed and well drained
  • 2 cups cubed cooked chicken
  • 6 cups milk
  • 3 cups, (12 oz) shredded Swiss cheese
  • 3 cups (12 oz)shredded brick or Monterey Jack cheese



Step 1

In a soup kettle or Dutch oven, sauté onion and garlic in oil until tender. Add broth; bring to a boil. Add linguine and cook for 8-10 minutes or until tender. Reduce heat. Add spinach and chicken. Heat through but do not boil. Stir in milk; heat through. Add cheeses and stir just until melted. Serve immediately.

Yield: 14-16 servings (4 quarts)

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