Creamy Chicken Florentine Soup
A comforting bowl of soup packed with tender chicken, vibrant spinach, and a luscious creamy broth.
Servings: 4 servings
Ingredients
Ingredients
- 1 tablespoon Olive Oil (not extra virgin)
- 1 tablespoon Unsalted Butter
- 1 medium Yellow Onion, diced
- 1 medium Carrot, peeled and diced
- 1 stalk Celery, diced
- 3 cloves Garlic, minced
- 4 cups Low Sodium Chicken Stock
- 2 pieces Boneless and Skinless Chicken Breasts (about 1.5 lb)
- 1 teaspoon Salt (or to taste)
- ¼ teaspoon Ground Black Pepper
- ½ teaspoon Dried Thyme
- 1 cup Heavy Cream (double cream in the UK)
- ½ cup Shredded Parmesan Cheese
- 3 tablespoons Cornstarch (mixed with 2-3 tablespoons of water)
- 2 cups Fresh Baby Spinach Leaves
Instructions
- Step 1: In a large pot, heat the olive oil and butter over medium heat. Once melted, add the diced onion, carrot, and celery. Sauté for about 5-7 minutes until softened.
- Step 2: Stir in the minced garlic and sauté for an additional minute until fragrant.
- Step 3: Pour in the chicken stock, stir to combine, and bring to a gentle boil. Season with salt, pepper, and thyme.
- Step 4: Add the chicken breasts, reduce heat to a simmer, cover, and cook for 15-20 minutes until fully cooked.
- Step 5: Remove the chicken, shred it into bite-sized pieces, and return to the pot.
- Step 6: Reduce heat to low, stir in the heavy cream, and mix well.
- Step 7: Combine cornstarch with water to create a slurry, stir into the pot, and cook for 5-7 minutes until thickened.
- Step 8: Stir in the spinach and allow it to wilt for 2-3 minutes. Adjust seasoning if needed.
- Step 9: Serve in bowls, optionally sprinkle with additional parmesan cheese, and enjoy!
Equipment
- Large Pot
- Mixing Bowl
- Cutting Board
Notes
For extra flavor, sauté the vegetables longer to caramelize. Substitute heavy cream with half-and-half for a lighter soup. Use rotisserie chicken for convenience.