Chicken Florentine Soup
This simple, yet rich chicken florentine soup is a creamy rustic style dish that's easy to make, but full of flavor. Featuring juicy chunks of chicken, a blend of vegetables including spinach in an indulgent creamy broth - it's a bowl of cozy comfort that's ready in just 30 minutes.
Servings: 6
Calories: 237kcal
Ingredients
- 2 boneless skinless chicken breasts
- 1 tbsp olive oil
- 2 tbsp butter
- 1 medium onion diced
- 2 stalks celery diced
- 2-3 large carrots peeled and diced
- 3 tsp minced garlic
- 3 tbsp flour
- 1/2 tsp dried thyme
- 1/4 tsp cayenne
- 1/2 tsp salt or to taste
- 1/2 tsp pepper or to taste
- 4 cups chicken broth or stock
- 1 cup half and half
- 3 cups fresh baby spinach
Instructions
- 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 boneless skinless chicken breasts, 1 tbsp olive oil
- 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 and pepper. Cook for another 3 minutes.2 tbsp butter, 1 medium onion, 2 stalks celery, 2-3 large carrots, 3 tsp minced garlic, 1/2 tsp dried thyme, 1/4 tsp cayenne, 1/2 tsp salt, 1/2 tsp pepper
- Add flour to the vegetables, stirring to coat them all, 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.3 tbsp flour, 4 cups chicken broth or stock
- 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.1 cup half and half, 3 cups fresh baby spinach
- Serve with a slice of that warm, crusty bread and enjoy!
Notes
- Feeding a crowd or trying to stretch this into more than one meal? Add a cup or two of your favorite cooked pasta to it.
- To make this soup even quicker and easier, use chopped rotisserie chicken for a simple shortcut.
- I like to add a pinch of nutmeg to this soup. It's an optional addition, but really yummy.
- For an ultra rich and creamy finish, substitute heavy cream for the half and half. You can also add up to another full cup of half & half, or cream, to really make it ultra creamy.
- Give it a cheesy finish by serving this soup with a garnish of freshly shredded (or grated) Parmesan cheese.
Nutrition
Calories: 237kcal | Carbohydrates: 10g | Protein: 19g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 73mg | Sodium: 933mg | Potassium: 632mg | Fiber: 1g | Sugar: 2g | Vitamin A: 5122IU | Vitamin C: 19mg | Calcium: 84mg | Iron: 1mg