Creamy Chicken Florentine Soup
Ingredients
-
1
teaspoon
olive oil
-
16
oz
boneless skinless chicken breasts, diced into cubes
-
1
teaspoon
Italian seasoning
-
to taste
salt and pepper
-
½
cup
chopped onions
-
½
cup
chopped carrots
-
½
cup
chopped celery
-
2-3
cloves
garlic, minced
-
4
cups
chicken broth
-
½
cup
dry white wine
-
¾
cup
heavy whipping cream or half and half
-
½
cup
grated Parmesan Reggiano cheese
-
2
tablespoons
all-purpose flour
-
2
tablespoons
water
-
4
cups
fresh spinach
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat and cook the chicken cubes until fully cooked, then set aside.
- Sauté celery, carrots, onions, and garlic in the same pot until translucent and fragrant.
- Return the chicken to the pot, add broth and white wine, and stir. Reduce heat and simmer for 15-20 minutes.
- Stir in heavy whipping cream and grated Parmesan cheese.
- Mix flour and water to create a slurry, then add to the soup and stir until thickened.
- Add spinach and allow it to wilt into the soup. Adjust seasoning as needed before serving.
Nutrition Facts (estimated)
Servings
8 cups
Calories
211
Total fat
11g
Total carbohydrates
6g
Total protein
19g
Sodium
0mg
Cholesterol
0mg
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