Creamy Spinach Soup

• 1 lb boneless chicken breast
• 4 cups chicken stock
• 34 cup dry white wine, divided
• 1 medium onion, chopped
• 3 garlic cloves, chopped
• 1 teaspoon dried thyme
• 14 cup butter
• 14 cup flour
• 1 (10 ounce) package fresh spinach, chopped
• 2 cups milk
• 1 cup half-and-half
• 2 cups mozzarella-provolone cheese blend
• nutmeg, to taste
• salt, to taste
• pepper
• 1 -2 tablespoon balsamic vinegar
• seasoned croutons, for garnish (optional)

1. In saucepan,cook chicken in stock, 1/2 cup of the wine, along with the onion, garlic, thyme, salt and pepper, just until done.
2. Remove chicken; set aside both chicken and broth to cool.
3. When cooled, chop chicken into small bite-sized pieces.
4. In large soup pot, create a roux by melting butter and adding flour, whisking constantly to prevent burning; cook until it smells slightly "nutty."
5. Slowly whisk in broth mixture, remaining 1/4 cup wine, milk, and half-and-half; simmer lightly until soup thickens slightly.
6. Add cheese a handful at a time, making sure each addition is completely melted before adding more.
7. Check for seasoning, add a pinch of nutmeg.
8. Add chopped chicken and spinach; simmer until spinach is wilted, about 10 minutes.
9. Stir in vinegar and serve with croutons.

chicken breast, chicken stock, white wine, onion, garlic, thyme, butter, flour, fresh spinach, milk, mozzarellaprovolone cheese blend, nutmeg, salt, pepper, balsamic vinegar, croutons

Taken from www.food.com/recipe/creamy-spinach-soup-152435 (may not work)