creamy chicken and vegetable florentine soup

Name: Creamy Chicken and Vegetable Florentine Soup
Prep time: 10 min
Cook time: 30 min
Yield: 8
Cuisine: American
Ingredients: 1 - boneless skinless split chicken breast; 2 tablespoon(s) olive oil; 2 large carrots diced; 2 stalk(s) celery diced; 1 medium onion diced; 1 cup(s) cauliflower, small florets; 4 clove(s) garlic; 3 tablespoon(s) fresh tarragon minced; 1 cup(s) dry white wine; 6 cup(s) chicken stock; 1 - knorr's homestyle chicken bouillon; - salt; 3 tablespoon(s) fresh thyme minced; 3 tablespoon(s) butter; 6 tablespoon(s) flour; 2 cup(s) half and half; 4 tablespoon(s) butter; 3 cup(s) fresh baby spinach; 2 tablespoon(s) balsamic vinegar; - fresh cracked black pepper; - shredded parmigiano reggiano cheese for garnish

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barbara lentz

beulah, MI

Updated on Feb 8, 2015

There's this local mom and pop diner out in the sticks that serves this great creamy chicken soup with spinach and I get it every time we go there. I love it. I kept trying to replicate it at home but was never able to get the taste right or the color and I couldn't figure it out so finally I asked the owner and found out that they use various vegetables that are cooked golden and then pureed so you don't see them and that is where that wonderful flavor came from. This is my version of the soup and it tastes almost as great as theirs. It is also a great way to sneak veggies into picky kids.

Rate

prep time 10 Min

cook time 30 Min

method Stove Top

yield 8 to 10

Ingredients

1 - boneless skinless split chicken breast
2 tablespoons olive oil
2 large carrots diced
2 stalks celery diced
1 medium onion diced
1 cup cauliflower, small florets
4 cloves garlic
3 tablespoons fresh tarragon minced
1 cup dry white wine
6 cups chicken stock
1 - knorr's homestyle chicken bouillon
- salt
3 tablespoons fresh thyme minced
3 tablespoons butter
6 tablespoons flour
2 cups half and half
4 tablespoons butter
3 cups fresh baby spinach
2 tablespoons balsamic vinegar
- fresh cracked black pepper
- shredded parmigiano reggiano cheese for garnish

How To Make creamy chicken and vegetable florentine soup

Step 1

Cut chicken into tiny bite size pieces. Season with salt and thyme. Set aside.

Step 2

Add oil to large Dutch oven. Cook carrots, celery, cauliflower, onion, and garlic until browned and caramelized. Add 1/4 cup white wine and cook until almost evaporated. Add tarragon and 1 cup chicken stock and cook until vegetables are soft. Add more stock if needed. Transfer veggies to food processor or immersion blender and blend until smooth. Set aside.
Step 3

Wipe out the Dutch oven and add the 3 tbsp. of butter. Cook chicken until browned. Add the flour and stir well. Add the remaining wine, chicken stock and chicken bouillon. Bring to a boil and reduce to a simmer. Stir in the blended veggies. Cook 2 minutes. Add the half and half and 4 tbsp. butter cook until butter melts. Add the spinach and balsamic vinegar. Cook until warmed through.
Step 4

Ladle into bowls and serve garnished with fresh cracked pepper and parmigiano reggiano cheese
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