Creamy Chicken And Brie Soup

• 2 tablespoons olive oil
• 1 small onion, diced
• 1 small red pepper, diced
• 3 cups raw spinach, coarsely chopped
• 2 cloves garlic, minced
• 2 tablespoons butter
• 2 tablespoons flour
• 2 boneless, skinless chicken breasts, cooked and shredded
• 21/2 cups chicken broth
• 2 cups milk
• 8 ounces brie cheese, chopped into small pieces
• 1/2 cup half and half

1. Heat oil in a large pot or Dutch oven set over medium heat. When the oil is shimmering, add the onion and pepper and cook for about 6 minutes, or until they start to soften. Stir in the spinach and garlic. Add the butter and, once it's melted, whisk in the flour to create a roux. Continue whisking for about a minute, just until the roux comes together.
2. Add the chicken, broth and milk to the pot and bring to a simmer. Add the brie and stir until it has melted completely, about 5 minutes. Stir in the half and half. Increase heat to high and bring soup to a boil, stirring occasionally. Once the soup is boiling, decrease heat to maintain a simmer and cook, stirring occasionally, for 25-30 minutes.

olive oil, onion, red pepper, raw spinach, garlic, butter, flour, chicken breasts, chicken broth, milk, brie cheese

Taken from www.epicurious.com/recipes/member/views/creamy-chicken-and-brie-soup-51532261 (may not work)