Creamy Garlic Spinach & Roasted Chicken Soup

Member a couple posts ago when I confessed my love affair with garlic?

And I made 40 clove chicken?

Well, apparently my family wasn’t feeling like warding off vampires so I ate on it for a couple of days.

Then I froze the rest and moved on with my life.

I pulled it out of the freezer one sunny, cool Saturday and made it into a soup.

It was better than the meal!

I threw it all into a dutch oven with a box of chicken broth and brought it to a simmer.

It smelled like the savory part of heaven.

I took out the chicken and pulled the meat off the bones.

I added back in frozen chopped spinach, Yukon golds – sliced thin and the shredded meat.

I removed the garlic cloves and blended them so that I wouldn’t hear the, “what are these”?

After it began to boil I turned it to low and added back the garlic purée, a pint of heavy cream, cracked black pepper and kosher salt. (those little flecks on the garlic are thyme flakes)

When you can make left overs better than the first time.

That’s a winner from your chicken dinner.

We sopped this up with a crusty baguette and lazed around the rest of the afternoon.

It was the best Saturday ever!

Honestly, Amy