Cream Of Chicken Soup - cooking recipe

Ingredients

2 medium size skinless, boneless chicken breast halves (about 3/4 lb.)
2 Tbsp. salad oil
1 medium size onion, finely chopped
4 medium size potatoes (about 1 1/2 lb.), cut into bite size chunks
1 (13 3/4 to 14 1/2 oz.) can chicken broth
1/2 lb. spinach
1 c. half and half
1 tsp. salt

Preparation

About 45 Minutes Before Serving:
Cut each chicken breast half lengthwise in half, then cut crosswise into 1/4-inch thick strips. In 4-quart saucepan over medium-high heat, in hot salad oil, cook chicken strips just until they lose pink color throughout, stirring frequently. With slotted spoon, remove chicken to bowl and set aside.