Real Recipes From Real Home Cooks ®

creamy chicken and vegetable florentine soup

Recipe by
barbara lentz
beulah, MI

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.

yield 8 to 10
prep time 10 Min
cook time 30 Min
method Stove Top

Ingredients For creamy chicken and vegetable florentine soup

  • 1
    boneless skinless split chicken breast
  • 2 Tbsp
    olive oil
  • 2 lg
    carrots diced
  • 2 stalk
    celery diced
  • 1 md
    onion diced
  • 1 c
    cauliflower, small florets
  • 4 clove
  • 3 Tbsp
    fresh tarragon minced
  • 1 c
    dry white wine
  • 6 c
    chicken stock
  • 1
    knorr's homestyle chicken bouillon
  • salt
  • 3 Tbsp
    fresh thyme minced
  • 3 Tbsp
  • 6 Tbsp
  • 2 c
    half and half
  • 4 Tbsp
  • 3 c
    fresh baby spinach
  • 2 Tbsp
    balsamic vinegar
  • fresh cracked black pepper
  • shredded parmigiano reggiano cheese for garnish

How To Make creamy chicken and vegetable florentine soup

  • 1
    Cut chicken into tiny bite size pieces. Season with salt and thyme. Set aside.
  • 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.
  • 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.
  • 4
    Ladle into bowls and serve garnished with fresh cracked pepper and parmigiano reggiano cheese

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