Creamy Chicken Florentine Soup
Creamy, cheesy, and hearty, this Chicken Florentine Soup is guaranteed to warm you up from the inside!
Servings: 4
Ingredients
- 1 tablespoon olive oil
- 1 lb (450g) boneless skinless chicken breast , cut into bite-size pieces
- ½ plus ⅛ teaspoon salt , divided
- ¼ plus ⅛ 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
- ½ cup bell pepper , diced
- ½ 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
- ½ cup heavy cream , at room temperature
- grated Parmesan cheese (optional), for serving
- croutons (optional), for serving
Instructions
- In a large skillet, heat the olive oil and add the chicken. Season with ½ teaspoon salt and ¼ teaspoon pepper. Cook until the chicken is cooked through, for about 5 minutes. Transfer to a plate and set aside.
- Heat the butter in a large heavy pot and add the mushrooms, leek, bell pepper, and carrots. Cook, stirring, until softened, for about 5 minutes. Add ⅛ teaspoon salt, ⅛ teaspoon pepper, and garlic, and cook,stirring, for 1-2 minutes more.
- Add the white wine and thyme, and cook for a minute more. Now add the flour and stir to coat the veggies. Cook for 1 minute more. Add the chicken broth, water, and simmer on a low heat for 15 minutes. Add the spinach and cooked chicken and cook for another 15 minutes. Stir in the heavy cream and simmer for 3-5 minutes more.
- Top with the Parmesan cheese and croutons, if desired, and serve. Enjoy!