Cathy Jacobsen Recipe

Chicken Florentine Soup

By Cathy Jacobsen Cathycooks2


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

Cathy's Story

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!

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


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76 Comments

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linda Smith Cookenwithlov
Jan 6, 2015
Cathy I actually Pinched this about a year ago have been making it ever since its a fairly easy soup and a very good recipe gave you all three thank you for posting
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linda Smith Cookenwithlov
Jan 6, 2015
I tried this recipe and say it's Family Tested & Approved!
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Lara Gallagher LadyAmalthea44
Jan 26, 2014
I put my spinach in whole and it kinda breaks down while it cooks, so it's smaller. ;) And I realized I don't measure it, I just dump it in! LOL! It was definitely thinner with the almond milk, but I'm used to experimenting with it with my 7 yo having milk allergies. :) Having the rest of it tonight for dinner. ;)
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Cathy Jacobsen Cathycooks2
Jan 26, 2014
Lara what a great idea to use almond milk! I may try that next time I make it. Donna and Carol- Yes the spinach was chopped but I can see that it would be just as good if not chopped since it cooks down small enough to be bite size. Also I love the idea of using pumpernickel croutons Stacy. And thanks again everyone I'm so happy you all like this soup!