Chicken Florentine Soup
Ingredients
The base
-
1
tbsp
Unsalted butter
-
4
cloves
Garlic (minced)
-
½
large
Onion (diced)
-
2
tsp
Italian seasoning
The soup
-
4
cups
Chicken broth, reduced sodium
-
1
cup
Heavy cream
-
1
lb
Shredded chicken (~2 cups)
-
1
14-oz can
Artichoke hearts (drain and chop into bite-sized pieces)
-
½
tsp
Sea salt (to taste)
-
¼
tsp
Black pepper (to taste)
-
10
oz
Fresh spinach
Instructions
- Melt the butter in a large pot over medium heat and sauté the garlic until fragrant.
- Add the onions and Italian seasoning, and sauté until slightly browned and caramelized.
- Add the chicken broth, cream, shredded chicken, and artichoke hearts if using. Season with salt and pepper.
- Increase the heat to high and bring the soup to a boil, then reduce heat and simmer for about 5 minutes.
- Reduce the heat to low, add the spinach, and stir until wilted. Adjust seasoning if necessary.
Nutrition Facts (estimated)
Servings
8
Calories
243
Total fat
16.9g
Total carbohydrates
5.3g
Total protein
18.6g
Sodium
0mg
Cholesterol
0mg
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