Creamy Chicken Florentine Soup
Creamy Chicken Florentine Soup is the epitome of comfort food, offering a warm embrace in every bowl. This luscious soup combines tender chicken with vibrant spinach, all enveloped in a rich, creamy broth that is both satisfying and nourishing.
Equipment
- Large Pot or Dutch Oven
Ingredients
Protein
- 1 lb boneless, skinless chicken breasts This cut of chicken is lean and cooks quickly, making it perfect for soups.
Cooking Oil
- 1 tablespoon olive oil A healthy fat that adds flavor and helps to sauté the vegetables.
Vegetables
- 1 medium onion, diced Adds sweetness and depth to the soup’s base.
- 2 cloves garlic, minced Provides aromatic flavor and enhances the dish's overall taste.
- 2 medium carrots, diced Introduces a touch of sweetness and color.
- 2 stalks celery, diced Adds crunch and complements the other vegetables.
Broth
- 4 cups chicken broth The foundation of the soup, providing a savory base.
Cream
- 1 cup heavy cream Creates the signature creamy texture.
Greens
- 4 cups fresh spinach Adds nutrition and a vibrant green color.
Herbs and Spices
- 1 teaspoon dried thyme Offers an earthy flavor that pairs beautifully with chicken and spinach.
- Salt and pepper to taste Essential for seasoning.
Garnish
- 1 tablespoon fresh parsley, chopped Adds a pop of color and freshness when serving.
Instructions
- 1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chicken breasts and season with salt and pepper. Cook for about 6-7 minutes on each side until browned and cooked through. Remove and set aside to cool.
- 2. In the same pot, add the diced onion, carrots, and celery. Sauté for about 5 minutes until softened and the onion is translucent.
- 3. Add the minced garlic and cook for an additional minute until fragrant.
- 4. Shred the chicken into bite-sized pieces once cooled.
- 5. Return the shredded chicken to the pot and pour in the chicken broth. Stir and bring to a gentle simmer for about 10 minutes.
- 6. Reduce heat to low and stir in the heavy cream. Mix well until fully incorporated.
- 7. Fold in the fresh spinach and dried thyme, cooking for an additional 2-3 minutes until the spinach wilts. Adjust seasoning with salt and pepper.
- 8. Ladle into bowls and garnish with parsley. Serve immediately.
Notes
This soup can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for up to 3 months.