Creamy Spinach Soup from Cooking and Cooking
Yield: Serves 7-8

Place the spinach, potatoes, water, chicken backs (or wings), and onion in a large pot over medium-high heat. Cover the pot and bring to a boil. Add salt, pepper, and oregano. Reduce heat to medium-low, and simmer covered until vegetables are tender, stirring occasionally.

Add the cream, and cook over low heat for a minute. Remove the chicken before serving. Serve with lemon juice on the side.

Note: If it's too thick, add milk. Add more heavy cream for richer soup.