Step 1

Cut boneless skinless chicken thigh into smaller bite-size pieces.

Step 2

Heat butter with olive oil over medium high heat in soup pot.

Step 3

Add chicken and sliced mushrooms to pan. Sprinkle with paprika and sauté until chicken is cooked through. Stir occasionally. Remove from pan and keep warm.

Step 4

Melt more butter in pan. Add minced garlic, diced onion and finely sliced celery. Sauté a few minutes. Sprinkle over flour and stir so it is combined and there are no lumps. Continue to sauté on medium heat.

Step 5

Chop frozen defrosted spinach into smaller pieces using a sharp knife. Add spinach and any juices from the spinach to the soup pot. Continue to sauté on medium heat for 2-3 minutes.

Step 6

Stir in chicken broth and the can of evaporated milk. Heat over medium heat until soup comes to a boil. Reduce heat to low. Puree the soup using a stick immersion blender.

Step 7

Stir in cooked chicken, mushrooms and any juices. Season with Italian mixed herbs, salt and pepper. Heat on medium heat until very hot but do not bring to boil.

Step 8

To serve, ladle into bowls and top with a few fresh baby spinach leaves and a sprinkle of shredded old cheddar cheese. Dust with a sprinkle of sweet paprika (optional garnish).