Chicken Florentine Soup

Eddie Szczerba


This is a quick soup to make and the spinach with the pastina and cheese really bring it together!

☆☆☆☆☆ 0 votes
15 Min
30 Min
Stove Top


1 large
chicken breasts, whole,bone in
3 qt
chicken broth(i used my own but store bought is fine!)
2 large
carrots, cubed
2 stalk(s)
celery ribs,diced
1 small
onions, yellow, medium,diced
2 clove
1/2 c
parsley, italian,chopped
1 pkg
spinach, frozen,chopped
1/2 c
romano cheese, grated
1 tsp
salt and pepper,or to taste
2 medium
bay leaves, dried
3 Tbsp
olive oil


1Begin by rinsing the chicken breasts,dry them with paper towels then season with salt and pepper.
Place in your soup pot that has been pre-heated with the olive oil,add the chicken and brown on all sides,10-12 minutes.
2Add the onion,garlic,carrots and celery,saute for 10 minutes more. Add the chicken stock,bay leaves and bring to a boil. Cook for 15-20 minutes.
3Add the frozen chopped spinach,parsley and continue to cook until the spinach has come apart and is well distributed in the soup. Remove the chicken breasts after about ten more minutes,place in a bowl to cool.When it's cool enough to handle,shred it using two fork and place the meat only back into the soup.
4Serve with a sprinkle or two of grated cheese,enjoy!!
*Please remove the bay leaves when serving,you wouldn't want to create a choking hazard!

About Chicken Florentine Soup

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: American
Hashtag: #delicious