Creamy Chicken Vegetable Soup

• 1 small onion, finely chopped
• 1 celery rib, chopped
• 1 medium carrot, chopped
• 1 garlic clove, minced
• 1 tablespoon butter
• 2 cans (14-1/2 ounces each) chicken broth
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3 tablespoons all-purpose flour
• 1-1/2 cups half-and-half cream
• 2 cups cubed cooked chicken breast
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1 round (8 ounces) Brie cheese, rind removed and chopped

1. In a Dutch oven, saute the onion, celery and carrot in butter until crisp-tender. Add garlic; saute for 1 minute more. Stir in the broth, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
2. Combine flour and cream until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes. Stir in the chicken, spinach and cheese. Cook and stir for 5 minutes or until cheese is melted.

onion, celery, carrot, garlic, butter, chicken broth, salt, pepper, allpurpose, cream, chicken breast, spinach, cheese

Taken from www.tasteofhome.com/recipes/creamy-chicken-vegetable-soup/ (may not work)