Chicken Florentine Soup

"From Home Cooking mag July/August 2005."
 
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Ready In:
30mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • In a heavy bottomed, 3 quart saucepan over medium heat, melt butter. Add onions and cook until onions are tender, 7 to 10 minutes. Add garlic and cook 1 minute more.
  • Stir in flour, cayenne pepper, salt and black pepper. Cook 1 to 2 minutes.
  • Slowly whisk chicken stock into butter/flour mixture. Bring to a boil and cook several minutes until thickened. Add chicken.
  • Remove from heat and stir in spinach and heavy cream. Serve immediately.

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Reviews

  1. This was great. I changed it to make it a bit healthier, and it still tasted wonderful. I substituted the Earth Balance olive oil butter alternative for the butter and coconut milk for the heavy cream. I also added turmeric. Loved it and will be making it again.
     
  2. LOVED LOVED LOVED IT! I added gnocchi to it and it was fabulous
     
  3. This soup was a HUGE hit with my family and the extended family too! So huge we're making it again tonight!
     
  4. Huge Hit! I shredded the chicken to add texture.
     
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Tweaks

  1. This was great. I changed it to make it a bit healthier, and it still tasted wonderful. I substituted the Earth Balance olive oil butter alternative for the butter and coconut milk for the heavy cream. I also added turmeric. Loved it and will be making it again.
     

RECIPE SUBMITTED BY

I love food! I collect cookbooks and recipes and read them the way most people read novels. I have no children but I have two cats who also love to eat. I am also a movie buff and one of my biggest pet peeves is when people talk during a movie!
 
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