Ingredients

How to make it

  • Saute the onions, celery, and carrots in the olive oil in a 3 gallon saucepan or Dutch oven over medium heat, until onions are translucent.
  • Add the chicken, peas, bouillon and sage
  • Bring to a boil
  • Recue heat and simmer for 30 minutes, stirring occasionally
  • Add the spinach and season with salt and pepper
  • Cook until heated through
  • *** Wine Master suggstion: Biltmore Cabernet

Reviews & Comments 10

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  • justjakesmom 2 years ago
    YUMMO! (channelling RR) How'd I'd ever miss this! Love it!
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    " It was excellent "
    linebb956 ate it and said...
    U went to the Bilmore? Lucky U...
    Yummmmy
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    " It was excellent "
    pudgy47 ate it and said...
    Ingredients blend so well in the recipe, A must try.
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    " It was excellent "
    ladymich ate it and said...
    awesome ..all the stuff i love thrown into one pot! I love soup, ty for posting this!
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  • knoxcop 6 years ago
    You just came back from Biltmore? Lucky! I've been to the cafe, and it is WONDERFUL! Thanks for posting this little gem. --Kn0x--
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  • bluewaterandsand 6 years ago
    Sounds very good.
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    " It was excellent "
    rosemaryblue ate it and said...
    Thank you for this wonderful, wonderful recipe. :)
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    " It was excellent "
    possumqueen ate it and said...
    Looks good, thanks for sharing!
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  • trackwidow 6 years ago
    This sounds really good. I love soup of all kinds, especially chicken with all kinds of veggies.
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    " It was excellent "
    jett2whit ate it and said...
    Oh my! This is bookmarked for sure. Nothing like a big bowl of soup on a cloudy day. Thanks for a great recipe and I hope your trip went well. Jett
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