Rich Chicken Florentine Soup
photo by Oliver1010
- Ready In:
- 50mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 1 tablespoon extra virgin olive oil
- 2 medium boneless skinless chicken breasts
- 2 tablespoons butter
- 1 large shallots or 1 small onion, diced
- 2 stalks celery, chopped
- 2 large carrots, peeled & diced
- 2 large garlic cloves, chopped
- 3 tablespoons all-purpose flour
- 1⁄2 teaspoon dried thyme
- 1⁄8 teaspoon cayenne pepper (to taste)
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon black pepper
- 4 cups chicken stock
- 3 cups fresh Baby Spinach
- 1 cup half-and-half cream or 1 cup heavy cream
directions
- 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 & Pepper. Cook for another 3 minutes.
- Add flour to the vegetables 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 minute Check the seasonings and add more Salt, Pepper or Cayenne to taste.
- Serve with Homemade Croutons.
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Reviews
-
My only regret is that I didn’t double or triple the ingredients, because everyone wanted seconds and thirds! Really delicious even though I took a little shortcut. I had leftover rotisserie chicken that I needed to use up, so I chopped some up and set it aside. Then I started the process with cooking the vegetables in butter and followed instructions from there. I used heavy cream, which was nice and rich. I also used fresh thyme, about 5 sprigs, which I removed when the soup was done. Overall, standout soup!