There's this local mom and pop diner out in the sticks that serves this great creamy chicken soup with spinach and I get it every time we go there. I love it. I kept trying to replicate it at home but was never able to get the taste right or the color and I couldn't figure it out so finally I asked the owner and found out that they use various vegetables that are cooked golden and then pureed so you don't see them and that is where that wonderful flavor came from. This is my version of the soup and it tastes almost as great as theirs. It is also a great way to sneak veggies into picky kids.
1Cut chicken into tiny bite size pieces. Season with salt and thyme. Set aside.
2Add oil to large Dutch oven. Cook carrots, celery, cauliflower, onion, and garlic until browned and caramelized. Add 1/4 cup white wine and cook until almost evaporated. Add tarragon and 1 cup chicken stock and cook until vegetables are soft. Add more stock if needed. Transfer veggies to food processor or immersion blender and blend until smooth. Set aside.
3Wipe out the Dutch oven and add the 3 tbsp. of butter. Cook chicken until browned. Add the flour and stir well. Add the remaining wine, chicken stock and chicken bouillon. Bring to a boil and reduce to a simmer. Stir in the blended veggies. Cook 2 minutes. Add the half and half and 4 tbsp. butter cook until butter melts. Add the spinach and balsamic vinegar. Cook until warmed through.
4Ladle into bowls and serve garnished with fresh cracked pepper and parmigiano reggiano cheese