Chicken Florentine Soup
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.
Blue Ribbon Recipe
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. The Test Kitchen
2 mediumorganic boneless, skinless chicken breasts
1 Tbspextra virgin olive oil
1 largeshallot or 1 small onion diced
2 stalk(s)organic celery chopped
2 largeorganic carrots peeled & diced
2 largegarlic cloves chopped
3 Tbspall purpose flour
1/2 tspdried thyme
1/4 tspcayenne pepper or to taste
1/2 tspkosher salt
1/2 tspblack pepper
4 corganic chicken stock
1 corganic half & half
3 cfresh baby spinach
How to Make Chicken Florentine Soup
- 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 min. Check the seasonings and add more Salt, Pepper or Cayenne to taste.