chicken florentine soup
This recipe was inspired by a local Italian restaurant that we frequented often to get this soup. I created my version that is a bit lighter and healthier than the restaurant version. I have done this many times, and it always turns out wonderful. I make croutons from baguettes that I keep in my freezer by cutting them into 1" pieces, drizzling them with olive oil, a little salt and pepper, and baking at 400 F. Stand right there and watch them. The minute you turn your back, they will burn! Also, if you use frozen spinach, thaw and squeeze dry, and add only 2 cups.
Blue Ribbon Recipe
Creamy and flavorful, this chicken Florentine soup will warm you on a cold day. Carrots, celery, and onion are the flavor base for the homemade soup. Chunks of chicken make the soup heartier, and spinach adds the classic Florentine flavor. Serve with warm garlic bread on the side for a comforting meal you'll serve all winter.
Ingredients
- 2 medium organic boneless, skinless chicken breasts
- 1 tablespoon extra virgin olive oil
- 2 tablespoons butter
- 1 large shallot or 1 small onion, diced
- 2 stalks organic celery, chopped
- 2 large organic carrots, peeled and diced
- 2 large cloves garlic, chopped
- 3 tablespoons all-purpose flour
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper, or to taste
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 4 cups organic chicken stock (32 oz)
- 1 cup organic half and half
- 3 cups fresh baby spinach
How To Make chicken florentine soup
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Step 1Cut chicken breasts into bite-size pieces and season with salt and 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. -
Step 2Add 2 tablespoons of butter to the same pan. Add the onion, carrots, and celery. Cook for 5 minutes until onions are translucent. Add garlic, thyme, cayenne, salt, and pepper. Cook for another 3 minutes.
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Step 3Add flour to the vegetables and cook for 1 minute longer.
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Step 4Add the chicken stock slowly to the mixture. Cook for 20 minutes or until vegetables are tender and the soup thickens.
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Step 5Add the chicken.
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Step 6Add the half and half. Cook and stir until thickened.
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Step 7Add spinach and cook for another 5-10 min.
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Step 8Check the seasonings. Add more salt, pepper, or cayenne to taste.
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