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Comforting Chicken Florentine Soup
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5 from 1 vote

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

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