Biaggis Chicken Florentine Soup Recipes

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CHICKEN FLORENTINE SOUP

Soup is what happens when I have leftovers in the house and it's time to clear out the veggie drawer. I got the inspiration while lunching at the Palm Tree Grille in Mount Dora when attending the annual Plant and Garden Sale. I didn't have their soup but it was on special. This will be great for lunches during the week.

Provided by Otterpond

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 1h

Yield 4

Number Of Ingredients 14



Chicken Florentine Soup image

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.

Nutrition Facts : Calories 349.5 calories, Carbohydrate 26 g, Cholesterol 60.5 mg, Fat 16.5 g, Fiber 3.6 g, Protein 21.9 g, SaturatedFat 3.5 g, Sodium 1408.4 mg, Sugar 8.3 g

2 tablespoons olive oil
1 onion, chopped
1 cup diced carrots
1 cup diced celery
2 cloves garlic, minced
1 cup baby spinach leaves
4 cups 99% fat-free chicken broth
1 (15 ounce) can diced tomatoes
1 lemon, juiced
¼ teaspoon ground black pepper
¼ teaspoon dried oregano
¼ teaspoon dried sweet basil
2 cups diced cooked chicken
1 cup cooked white rice

BIAGGI'S CHICKEN FLORENTINE SOUP

Time 1h

Number Of Ingredients 16



Biaggi's Chicken Florentine Soup image

Steps:

  • 1. In a large stock pot, bring chicken stock to a boil over medium-high heat. Add the chicken and boil for 10 min. Remove the chicken and cool on a sheet pan. 2. Add onions, celery, garlic, salt/pepper, dry basil, cayenne pepper and water to chicken stock and boil for 10 min. 3. Dice cooled chicken to 1/2" pieces and add to the soup with fresh spinach and basil; boil for 5 min. 4. Add heavy cream and milk and bring to a boil, stirring occasionally. 5. Meanwhile, make a roux by melting the butter in a sauce pan, slowly add the flour while stirring with a whisk; cook on low for 2-3 min. 6. Add roux to the soup while whisking continuously until soup returns to a boil. Remove from heat, serve in soup bowls, garnish with 2-3 garlic croutons.

40 ounces chicken stock
1 pound chicken breast tenderloins
1 cup Spanish onion, chopped
1 cup celery, chopped
1 teaspoon garlic puree
1 teaspoon salt /pepper
1/2 teaspoon dry basil
1 pinch cayenne pepper
1 cup water
2 1/4 cups heavy cream
2 1/4 cups whole milk
5 ounces fresh spinach, chopped
2 teaspoons fresh basil
1 stick butter
1/2 cup flour
1 small bag garlic croutons

CHICKEN FLORENTINE SOUP

Make and share this Chicken Florentine Soup recipe from Food.com.

Provided by hungrykitten

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11



Chicken Florentine Soup image

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.

1/4 cup butter
1/2 cup onion, finely chopped
1/2 teaspoon minced garlic
1/3 cup flour
1 pinch cayenne pepper
salt
fresh ground black pepper
4 cups chicken stock
1 1/2 cups cooked chicken breasts, cubed (or shredded)
4 cups spinach, thinly sliced
3/4 cup heavy cream

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