Creamy Chicken And Corn Soup

1. 1

   Place crumbled bouillon cubes, potatoes, chicken and 4 cups water in a medium saucepan on high heat. Bring to a boil. Reduce heat to medium-low; simmer for 10 mins or until potato is tender and chicken is cooked through. Remove most of the chicken to a bowl.

2. 2

   Stir creamed corn into the saucepan. Remove from heat. Blend soup with an immersion blender until smooth. Return pan to medium heat. Return chicken to pan; cook and stir until heated through. Stir in spinach and onion.

* Per serving · 4 servings · Values may vary.

No additional tips available.