Step 1

Peel onion, garlic, carrots and potatoes. Finely mince the garlic and dice the rest into approx. 1-cm/ ¼-in-thick cubes. Trim celery stems, and dice into the same size. Clean the mushrooms, then quarter them.

Step 2

Heat oil in a large pot. Add onions, garlic, carrots, celery and mushrooms, season with salt and sauté approx. 10 min. on medium high heat. Then add the diced potatoes and fry for approx. 2 min. Deglaze with white wine, let simmer briefly, approx. 2 min. then pour in the chicken stock.

Step 3

Add the chicken breast to the pot and poach for approx. 10 min. The broth simmering slightly below boiling point. After 10 min., remove the chicken and pull it into pieces using two forks.

Step 4

Add cream cheese to the soup, stir until well incorporated, and continue to simmer, approx. another 10 min. Finally, add chicken back to the pot, along with the baby spinach and stir well, until the spinach is just wilted. Season again with salt, pepper, and freshly grated nutmeg. Enjoy!