Ground Chicken Soup

INGREDIENTS

• Vegetable oil-2 tbsp.
• Medium onion (finely chopped)-1
• Garlic cloves (minced)-1 tbsp.
• Ground chicken- 2 lbs (900 g)
• Cumin powder- 1 tsp.
• Paprika-1 tsp.
• Onion powder- 1 tsp.
• Mushrooms ( quartered)- 0.5 lbs (250 g)
• Salt- ½ tsp. or to taste
• Celery ( diced)-1 cup
• Baby potatoes ( quartered)- 5 cups
• Chicken stock/ broth- 6 cups
• Black pepper- ½ tsp.
• Bay leaf-2
• Cream- 1 cup
• Cornstarch-2 tbsp.
• Baby spinach- 4 cup

INSTRUCTIONS

1. In a large 11-inch ( 28 cm) casserole  pot heat vegetable oil. Add the chopped onion and sauté until almost browned. Then add the minced garlic and cook for 1 minute or until fragrant.
2. Add the ground chicken, season with cumin powder, paprika and onion powder. Mix well and cook over medium high heat until chicken nicely browned, about 5 minutes. It won’t be completely cooked.  Add the mushrooms,  season with salt and pepper and cook for another 2-3 minutes. Finally, add the celery, baby potatoes, chicken stock and bay leaves. Cover and cook until potatoes are tender, about 10-12 minutes.
3. Whisk  cornstarch and cream and pour the mixture  into the pot. Bring to a boil and allow to thicken (alternatively you can smash a few potatoes with a fork to thicken). Adjust salt and pepper to your liking.
4. Add the baby spinach, cover with the lid and turn down the heat.
5. Serve with naan bread, scallion pancakes or gozleme.