Chicken Florentine Soup

Name: Chicken Florentine Soup
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Italian
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

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!

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

Rating:

★★★★★ 14 votes5

Comments:

80 Comments

Serves:

Prep:

40 Min

Cook:

30 Min

Method:

Stove Top

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
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How to Make Chicken Florentine Soup

Step-by-Step

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.

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