Chicken Florentine Soup
Chicken & spinach are a match made in Heaven. Add to them a little bit of broth, and you've got this savory chicken Florentine soup on your hands. This chicken florentine soup is creamy chicken soup with carrots and a bit of spinach thrown into each bowl.
- 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
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.
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.
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.
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.
Serve with a slice of that warm, crusty bread and enjoy!
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