Description
Indulge in the creamy and flavorful delight of Chicken Florentine Soup, a comforting and satisfying dish that is perfect for any occasion. This soup combines tender shredded chicken, fresh spinach, and a blend of herbs and spices in a rich, creamy broth that is sure to warm you up from the inside out.
Ingredients
Scale
For the Soup:
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 1 cup half-and-half
- 3 cups cooked shredded chicken
- 4 cups fresh baby spinach
- 1/2 cup grated Parmesan cheese
- 1 cup heavy cream
- 1 tablespoon lemon juice
Instructions
- Prepare the Soup Base: Heat olive oil and butter in a large soup pot. Sauté onion, carrots, and celery until softened. Add garlic, thyme, basil, salt, pepper, and red pepper flakes. Cook until fragrant.
- Create the Roux: Sprinkle in flour and stir to create a roux. Slowly whisk in chicken broth until smooth. Bring to a boil, then simmer for 15 minutes.
- Finish the Soup: Add half-and-half, heavy cream, and shredded chicken. Cook for 5 minutes. Stir in spinach and cook until wilted. Remove from heat and add Parmesan cheese and lemon juice. Adjust seasoning to taste.
Notes
- For a lighter version, use whole milk instead of half-and-half and reduce heavy cream.
- Rotisserie chicken is a convenient option for this recipe.
- You can add cooked pasta or rice for a heartier soup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 390
- Sugar: 5 g
- Sodium: 880 mg
- Fat: 26 g
- Saturated Fat: 13 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 105 mg
