• 2 teaspoons olive oil
  • 1 brown onion, halved, finely chopped
  • 3 garlic cloves, crushed
  • 1L (4 cups) Campbell's Real Stock Chicken
  • 2 x 7cm pieces lemon rind, white pith removed
  • Pinch of saffron threads
  • 4 (about 600g) desiree potatoes, peeled, coarsely chopped
  • 2 small (about 400g) single chicken breast fillets, excess fat trimmed, halved lengthways, thinly sliced crossways
  • 1 bunch English spinach, ends trimmed, washed, coarsely chopped
  • Crusty bread, to serve
  • Step 1 Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 5 minutes or until soft. Add the garlic and cook, stirring, for 1 minute or until aromatic.
  • Step 2 Add the stock, lemon rind and saffron and bring to the boil. Reduce heat to low. Add the potato and cook, covered, for 30 minutes or until just tender.
  • Step 3 Add the chicken and spinach to the soup and cook, stirring, for 2 minutes or until the chicken is just cooked through. Taste and season with pepper.
  • Step 4 Ladle the soup among serving bowls. Serve immediately with crusty bread, if desired.