Chicken Florentine Soup
This creamy chicken spinach soup is a comforting cold weather meal packed with vegetables. Perfect for chilly days!
Servings: 4 people
Calories: 295kcal
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, water, and cooked chicken and simmer slowly for 15 minutes. Stir in heavy cream, add spinach, and simmer for 5 minutes more. Taste and add more salt or pepper, if desired.
- Ladle soup into bowls and top with Parmesan cheese and croutons. Enjoy!
Nutrition
Serving: 1 bowl | Calories: 295kcal | Carbohydrates: 10.9g | Protein: 32.6g | Fat: 14g | Cholesterol: 98mg | Sodium: 522mg | Sugar: 3.4g