Chicken Florentine Soup

Chicken Florentine Soup

2 chicken breasts

6 cups of water

2 tablespoons of butter

1 tablespoon of Better than Bouillion Chicken flavor

1 brick of cream cheese

Salt and pepper to taste

Garlic powder to taste

Onion powder to taste

1 cup of half-and-half

½ cup of heavy cream

1 can of Pieces and Stems Mushrooms-drained

1 box of frozen spinach

Parmesan Cheese

Boil the chicken breasts in the water with salt and pepper, and butter.

Add the cream cheese and bouillon.

Add the garlic powder and onion powder.

Add the mushrooms and spinach.

Add the half-and-half, heavy cream, and parmesan cheese.

Remove breasts and shred them once they are cooked through.

Then add them back to the pot.

Continue to cook until all ingredients are well combined.