INGREDIENTS:

• 500 g of chicken breasts
• 450 g of frozen spinach (you can use chopped or whole leaves)
• 300 g of carrots
• 3-4 leeks
• 2 large onions
• 200 g of cream cheese with garlic and herbs
• 500 ml of skimmed milk
• 2 liter of broth (or 2 liters of water and 3-4 bouillon cubes)
• 3-4 tsp of salt
• 1 tsp of sweet chili powder
• 1 tsp of black pepper
• a little oil

INSTRUCTIONS:

1. Chop the carrots, leeks and onions. Clean the chicken breasts and cut them into small cubes.
2. Take a large pan and put oil, carrots, onions, leeks and chicken in. When the chicken is done you add the spinach in.
3. Once the spinach is thawed in the pot, you will then pour in the milk and broth. Simmer for 30 minutes with lid on.
4. When the 30 minutes are up you add in the cream cheese and turn down the heat, don’t let it boil anymore! Stir the cream cheese in. Put in salt, pepper and chili.
5. Serve it warm with a little bread!