Biaggis Chicken Florentine Soup Recipes

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.

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.

Steps:

• Cook pierogies in boiling water until just thawed, about 3 minutes. Drain and set aside. Meanwhile in a large nonstick pot or Dutch oven, over medium high heat, heat oil. Add chicken pieces, onion and garlic. Stir constantly until chicken is lightly browned, about 3 to 5 minutes.
• Add flour; stir about 1 minute or until lightly browned. Stir in remaining ingredients and bring to a boil, stirring constantly. Reduce heat and simmer about 10 minutes, stirring occasionally, or until soup is slightly thickened.
• Stir in thawed pierogies. Continue cooking 2 or 3 minutes or till heated through.

Steps:

• Cook pasta according to package directions. Meanwhile, in a large saucepan, saute the chicken, spinach, red peppers, rosemary, garlic powder and pepper in butter until spinach is wilted. Stir in the broth, Alfredo sauce and pesto; cook for 4-5 minutes or until heated through., Drain pasta and add to the soup. Sprinkle with pine nuts and cheese.

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.