Creamy Chicken And Brie Soup

• 2 Tablespoons Olive Oil
• 1/2 whole Sweet Onion, Chopped
• 1/2 whole Red Pepper, Chopped
• 3 cups Raw Spinach, Coarsely Chopped
• 2 cloves Garlic, Minced
• 2 Tablespoons Butter
• 2 Tablespoons Flour
• 2 whole Boneless, Skinless Chicken Breasts, Cooked And Shredded
• 2 cups Milk
• 2-1/2 cups Chicken Stock
• 8 ounces, weight Brie Cheese, Torn/chopped Into Small Pieces
• 1/2 cups Half-and-half

1. Heat a large pot on medium heat and add olive oil. Add onions and peppers with a sprinkle of salt and saute until soft, about 6-8 minutes. Stir in spinach and garlic. Add butter, and once it melts whisk in flour to create a roux. Make sure you whisk all ingredients together.
2. Add the cooked chicken to the pot, along with milk and chicken stock. Allow soup to come to a simmer, then add brie and continue stirring until it all melts - about 5 minutes. Stir in half and half. Turn heat up to high and let soup come to a boil, stirring every few minutes so cheese does not stick to the bottom. At this point, you may see some separation of the stock/milk, but with a few stirs and time to simmer, the soup will come together.
3. Once soup boils, turn it down to a simmer and allow to cook for 25-30 minutes, stirring occasionally. Serve hot!
4. This makes 4-6 servings, depending on serving size.

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

Taken from tastykitchen.com/recipes/soups/creamy-chicken-and-brie-soup/ (may not work)