chicken florentine soup

★★★★★ 14 Reviews
Cathycooks2 avatar
By Cathy Jacobsen
from Ramsey, MN

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 @kitchencrew
serves 4
prep time 40 Min
cook time 30 Min
method Stove Top

Ingredients For chicken florentine soup

  • 2 md
    organic boneless, skinless chicken breasts
  • 1 Tbsp
    extra virgin olive oil
  • 2 Tbsp
    butter
  • 1 lg
    shallot or 1 small onion diced
  • 2 stalk
    organic celery chopped
  • 2 lg
    organic carrots peeled & diced
  • 2 lg
    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
ADVERTISEMENT

How To Make chicken florentine soup

  • 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.
ADVERTISEMENT