Chicken Florentine Soup
This chicken florentine soup is creamy, comforting, and surprisingly healthy! It's packed with fresh veggies, chicken, and a few simple seasonings.
Servings: 4 servings
- 2 tablespoons butter
- 4 garlic cloves minced
- 1 onion diced
- 1 cup carrots diced
- 1 cup celery diced
- 3 tablespoons all purpose flour
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 quart chicken broth
- 1 cup half and half
- 2 cups cooked chicken diced or shredded
- 2 cups baby spinach
Melt butter in a large pot over medium heat, then add in the garlic, onion, carrots and celery. Cook 3-5 minutes or until veggies are soft.
Add flour, Italian seasoning, salt, and black pepper then stir for 1 minute.
Pour in the chicken broth and half and half, bring soup to a boil then reduce to a simmer for about 15 minutes or until it begins to thicken.
Stir in the chicken and spinach, simmer for 5 minutes then taste and adjust seasoning as desired.
Recipe yields approximately 4 servings. Actual number of servings will depend on your preferred portion sizes.
- Make it Gluten-Free: Use cassava flour or rice flour in place of the all purpose flour in this recipe.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 4. Result will be the weight of one serving.
Serving: 1serving | Calories: 315kcal | Carbohydrates: 16g | Protein: 22g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 1340mg | Potassium: 745mg | Fiber: 2g | Sugar: 3g | Vitamin A: 7294IU | Vitamin C: 27mg | Calcium: 141mg | Iron: 2mg | Net Carbs: 14g