1 (4 ounce) can chicken broth
2 teaspoons cornstarch
1 teaspoon salt
2 tablespoons lemon juice
1 (3 pound) whole chicken, cut into pieces
1 tablespoon margarine
1 (10 ounce) can condensed cream of chicken soup
1 tablespoon white sugar
1 tablespoon butter
1 cup chopped celery
1/2 cup chopped onion
1 tablespoon Worcestershire sauce
1/2 teaspoon dried basil
1 teaspoon salt
1 teaspoon crushed red pepper flakes
1 (8 ounce) can frozen chopped spinach, thawed
In a medium saucepan, combine chicken broth, cornstarch, salt, lemon juice and whole chicken. Bring to a boil, reduce heat and simmer for 5 minutes.
Stir margarine into chicken broth mixture. Reduce heat to medium and stir in chicken and cream of chicken soup. Stir in sugar, butter, celery, onion, Worcestershire sauce and basil.
Return to a medium heat and add spinach. Cover, reduce heat and simmer for 5 minutes.