Florentine Chicken Soup Recipes

CREAMY CHICKEN FLORENTINE SOUP RECIPE

Steps:

• In a large pot over medium heat, melt the butter. Add the garlic. Saute for about a minute, until fragrant.
• Add the onions and Italian seasoning. Saute for 7-10 minutes, until slightly browned and just starting to caramelize. (You can saute for longer if you want them more caramelized.)
• Add the chicken broth, cream, shredded chicken, and spinach. Add the chopped artichoke hearts, if using (optional). Season with sea salt and black pepper to taste, if desired.
• Bring to a simmer, then simmer for about 5 minutes, until the spinach wilts and soup is hot.

CHICKEN FLORENTINE SOUP

Steps:

• Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in baby spinach.
• Pour chicken broth, diced tomatoes, and lemon juice into the pot. Stir in pepper, oregano, and basil. Bring to a boil; stir in chicken and rice. Reduce heat to medium-low and simmer until flavors combine, about 30 minutes.

CHICKEN FLORENTINE SOUP

Steps:

• In a heavy bottomed, 3 quart saucepan over medium heat, melt butter. Add onions and cook until onions are tender, 7 to 10 minutes. Add garlic and cook 1 minute more.
• Stir in flour, cayenne pepper, salt and black pepper. Cook 1 to 2 minutes.
• Slowly whisk chicken stock into butter/flour mixture. Bring to a boil and cook several minutes until thickened. Add chicken.
• Remove from heat and stir in spinach and heavy cream. Serve immediately.

CHICKEN AND TORTELLINI FLORENTINE SOUP

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini are tender yet firm to the bite, about 9 minutes. Drain.
• Melt butter in a pot over medium heat. Add onion and garlic; cook and stir until onion is tender, about 5 minutes. Add paprika, cumin, marjoram, salt, and pepper. Reduce heat to low. Stir flour into the pot. Whisk in chicken stock slowly until fully blended.
• Bring soup to a boil, stirring frequently until thickened. Add tortellini, chicken, spinach, and heavy cream; stir until heated through, about 5 minutes. Stir in Parmesan cheese until melted, 1 to 2 minutes.

CHICKEN FLORENTINE SOUP

Steps:

• Heat oil and butter in a large pot over medium-high heat and saute onion and garlic on medium-low heat until onions are translucent.
• Sprinkle flour, Italian seasoning, rosemary, salt, and black pepper over onions and continue to saute, whisking constantly, until spices are fragrant about 1 minute.
• Add chicken broth to pot, stirring to scrape up any brown bits on the bottom of the pot. Add Better Than Bouillon, diced tomatoes, and sugar, simmer for 20 minutes.
• Add the russet potatoes and Parmesan and simmer, stirring often, (so Parmesan doesn't stick on the bottom of the pot) until potatoes are fork-tender about 20 minutes. Stir in chicken cubes, heavy cream, and spinach and heat through. Adjust seasoning and serve.

FLORENTINE CHICKEN SOUP

Steps:

• Cook pasta according to package directions. Meanwhile, in a large saucepan, saute the chicken, spinach, red peppers, rosemary, garlic powder and pepper in butter until spinach is wilted. Stir in the broth, Alfredo sauce and pesto; cook for 4-5 minutes or until heated through., Drain pasta and add to the soup. Sprinkle with pine nuts and cheese.