Description
Chicken Florentine Soup is a creamy and flavorful soup featuring tender chicken breast, fresh spinach, and a blend of aromatic vegetables simmered in a savory broth enriched with Parmesan cheese and heavy cream. This comforting soup is perfect for a cozy meal and is easy to prepare on the stovetop.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
Protein and Broth
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 4 cups low-sodium chicken broth
Seasonings
- 1 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Greens and Cream
- 2 cups baby spinach, roughly chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 3 to 4 minutes until translucent. Stir in the garlic, carrots, and celery, and cook for another 3 to 4 minutes until softened.
- Cook Chicken: Add the chicken pieces to the pot and cook until lightly browned on the outside, about 5 minutes.
- Simmer Soup: Pour in the chicken broth and add thyme, basil, salt, and black pepper. Bring to a boil, then reduce the heat and let it simmer for 15 minutes or until the chicken is cooked through and the vegetables are tender.
- Add Spinach: Stir in the chopped spinach and cook for 2 minutes until wilted.
- Finish with Cream and Cheese: Lower the heat and gently stir in the heavy cream and Parmesan cheese until the soup is creamy and heated through. Serve warm.
Notes
- For a lighter version, substitute half-and-half for the heavy cream.
- You can use shredded rotisserie chicken to save time.
- Add cooked pasta or rice for a heartier meal.
