Chicken Florentine Soup

Cathy Jacobsen Recipe

By Cathy Jacobsen Cathycooks2

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!


Recipe Rating:
 13 Ratings
Serves:
4
Prep Time:
Cook Time:
Cooking Method:
Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
Looking for an easy, flavorful soup? Stop right here! This recipe is a snap to prepare and the finished soup is fancy enough to serve to even your most special guests.

Ingredients

2 medium
organic boneless, skinless chicken breasts
1 Tbsp
extra virgin olive oil
2 Tbsp
butter
1 large
shallot or 1 small onion diced
2 stalk(s)
organic celery chopped
2 large
organic carrots peeled & diced
2 large
garlic cloves chopped
3 Tbsp
all purpose flour
1/2 tsp
dried thyme
1/4 tsp
cayenne pepper or to taste
1/2 tsp
kosher salt
1/2 tsp
black pepper
4 c
organic chicken stock
1 c
organic half & half
3 c
fresh baby spinach

Directions Step-By-Step

1
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.
2
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.
3
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.
4
Add the Half & Half & cook and stir until thickened. Add Chicken and Spinach, cooking for another 5-10 min. Check the seasonings and add more Salt, Pepper or Cayenne to taste.

About this Recipe

Course/Dish: Chicken Soups, Cream Soups
Main Ingredient: Chicken
Regional Style: Italian
Collection: Fall Favorites
Other Tags: Quick & Easy, For Kids, Healthy