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Categories:Viewed: 28 - Published at: 6 years ago
Ingredients
- 1 (10 1/2 oz.) can cream of chicken soup
- 2 chicken bouillon cubes
- 1 tsp. salt
- 1/4 tsp. pepper
- 2 hard-cooked eggs, quartered
- 1 c. milk
- 2 c. boiling water
- 1 (10 oz.) pkg. frozen chopped spinach, thawed
- 2 Tbsp. chopped parsley
Method
- Combine the soup, milk and boiling water in a large pan in which you have already dissolved the bouillon cubes.
- Chop the spinach finely in a blender or food processor, taking care not to puree.
- (You may wish to use some of your liquid with the spinach in order not to puree the spinach.)
- Add the spinach to the pan and simmer for 10 minutes.
- Add the salt and pepper.
- Garnish with the chopped parsley and eggs.
