Rich Chicken Florentine Soup

"This recipe was inspired by a local Italian restaurant that We would frequent often just to get this soup. So I created my version which is a bit lighter and healthier than the restaurant version. I have made this many times and it always turns out wonderful. I make croutons from baguette that I keep in my freezer by cutting into 1 " pieces, drizzling with some Olive oil, a little salt & Pepper and baking at 400. Stand right there and watch them. The minute you turn your back they will Burn! Also, if you are using frozen spinach, simply thaw and squeeze dry and add only 2 cups. Enjoy!"
 
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photo by Oliver1010 photo by Oliver1010
photo by Oliver1010
photo by Lisa S. photo by Lisa S.
photo by Basil321 photo by Basil321
Ready In:
50mins
Ingredients:
15
Serves:
4
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ingredients

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directions

  • Cut chicken breasts into bite size pieces and season with salt & pepper. Heat olive oil in a 2-3 qt saucepan.
  • Add Chicken and cook until no longer pink. Remove from pan with a slotted spoon and set aside.
  • Add 2 tablespoons of butter to the same pan and add the onion, carrots and celery. Cook for 5 min or until onions are translucent. Add Garlic, Thyme & Cayenne, Salt & Pepper. Cook for another 3 minutes.
  • Add flour to the vegetables and cook for 1 minute longer. Add the Chicken stock slowly to mixture. Cook for 20 minutes or until vegetables are tender and soup thickens.
  • Add the Half & Half & cook and stir until thickened. Add Chicken and Spinach, cooking for another 5-10 minute Check the seasonings and add more Salt, Pepper or Cayenne to taste.
  • Serve with Homemade Croutons.

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Reviews

  1. My only regret is that I didn’t double or triple the ingredients, because everyone wanted seconds and thirds! Really delicious even though I took a little shortcut. I had leftover rotisserie chicken that I needed to use up, so I chopped some up and set it aside. Then I started the process with cooking the vegetables in butter and followed instructions from there. I used heavy cream, which was nice and rich. I also used fresh thyme, about 5 sprigs, which I removed when the soup was done. Overall, standout soup!
     
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