Comforting Chicken Florentine Soup
Chicken Florentine Soup
Servings: 4
Author: Yummy Addiction
Ingredients
  • 1 tablespoon olive oil
  • 1 lb (450g) boneless skinless chicken breast , cut into bite-size pieces
  • 1/2 plus 1/8 teaspoon salt , divided
  • 1/4 plus 1/8 teaspoon freshly ground black pepper , divided
  • 2 tablespoons unsalted butter
  • 4 oz. (115g) button mushrooms , rinsed and sliced
  • 1 leek , white and light green parts only, halved and chopped
  • 1/2 cup bell pepper , diced
  • 1/2 cup carrots , sliced thin
  • 2 cloves garlic , minced
  • 1 teaspoon white wine vinegar
  • 1 teaspoon dried thyme
  • 2 tablespoons all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups water
  • 3 oz. (85g) fresh baby spinach leaves , roughly chopped
  • 1/2 cup heavy cream , at room temperature
  • grated Parmesan cheese , for serving
  • croutons , for serving
Instructions
  1. Heat the olive oil in a large skillet over medium-high heat and add chicken. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Saute until chicken is no longer pink outside, about 5 minutes. Remove chicken from pan and set aside.
  2. In a large heavy pot, heat the butter over medium heat. Add the mushrooms, leek, bell pepper and carrots and cook, stirring often, until softened (about 5 minutes). Stir in 1/8 teaspoon salt, 1/8 teaspoon pepper and garlic, and cook for 1-2 minutes, stirring constantly. Add white wine vinegar and thyme and cook 1 minutes more. Add flour to the vegetables, stirring to coat them all, and cook for 1 minute longer.

  3. Add chicken broth and water, and simmer slowly for 15 minutes. Add spinach leaves and chicken and continue simmering for another 15 minutes. Stir in heavy cream, simmer for 3-5 minutes. Taste and add more salt or pepper, if desired.

  4. Ladle soup into bowls and top with Parmesan cheese and croutons. Enjoy!