Creamy Chicken Florentine Soup Recipe

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Heat the olive oil in a large pot over medium heat. Season the diced chicken breasts with salt and pepper. Add the chicken to the pot and cook until browned on all sides.

This easy, creamy chicken florentine soup recipe is simple to make

Add the celery, carrots, onions, and garlic to the pot. Saute until the veggies are translucent and fragrant. Add the chicken back to the pot along with broth and white wine. Stir. Reduce the heat to medium-low. Place the lid on the pot and simmer for 15-20 minutes.

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Creamy Chicken Florentine Soup Recipe Ingredients Main Components: Chicken Breasts: About 1.5 pounds, boneless and skinless; Fresh Baby Spinach Leaves: Roughly 2 cups; Soup Base: Olive Oil: 1 tablespoon; Unsalted Butter: 1 tablespoon; Yellow Onion: 1 medium, diced; Carrot: 1 medium, peeled and diced;

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What Is Chicken Florentine Exactly? Chicken Florentine isn't just a dish, it's a warm embrace in a bowl. Imagine a creamy canvas of sauce, often enriched with chicken broth and cheese, holding the verdant star of the show, wilted spinach.

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How To Make Chicken Florentine Soup. Saute The Vegetables: In a Dutch oven or a large saucepan, heat olive oil and melt butter over medium heat. Add the onion, carrot, and celery and saute for 3 minutes, or until soft. Then add the minced garlic and cook for another 30 seconds.

Chicken Florentine Soup Recipe Allrecipes

How To Make Chicken Florentine Soup. STEP 1: Preheat a large pot or Dutch oven over medium-low heat. Cook the diced carrots, celery, and onion in butter until slightly softened. STEP 2: Add the chicken stock and salt. Bring to a boil, reduce the heat, and cook for 8 to 9 minutes or until the vegetables are soft.

Chicken Florentine Soup CrockPot or Instant Pot Soup Recipe

Instructions. Melt the butter in a large Dutch oven or soup pot set over medium heat. Add the onion and saute for 4 to 5 minutes or until softened and lightly browned. Stir in the garlic and cook for 30 seconds. Add the chicken bone broth, heavy cream, white wine and Italian seasoning.

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Continue cooking for a few minutes until the flour starts to brown slightly. Add the chicken broth to the pot and whisk until the liquid starts to bubble and thicken. Add the the heavy cream and whisk well again. Reduce the heat to medium. Add the salt, pepper and Italian seasoning to the pot.

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Dredge the chicken: In a shallow bowl, add the flour, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Mix well with a fork or a spoon. Lay a chicken cutlet on top of the flour. Sprinkle some of the flour mixture on top and press with your hands to coat.

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Add chicken breasts, broth, chopped onion, pesto, salt, and Italian seasoning to slow cooker. Cook on low for six hours or on high for three hours. Remove chicken and shred using two forks. Return chicken and sliced mushrooms to the crock pot. Prepare a roux by melting butter in a saucepan over medium heat.

Creamy Chicken Florentine Soup Life, Love, and Good Food

Instructions. Heat oil and butter in a large pot over medium-high heat and saute onion and garlic on medium-low heat until onions are translucent. Sprinkle flour, Italian seasoning, rosemary, salt, and black pepper over onions and continue to saute, whisking constantly, until spices are fragrant about 1 minute.

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Instructions. In a large skillet, heat the olive oil and add the chicken. Season with ½ teaspoon salt and ¼ teaspoon pepper. Cook until the chicken is cooked through, for about 5 minutes. Transfer to a plate and set aside. Heat the butter in a large heavy pot and add the mushrooms, leek, bell pepper, and carrots.

Creamy Chicken Florentine Soup Recipe

Heat the olive oil in a large stock pot or Dutch oven over medium heat. Hit the front and back of the chicken tenders with salt and pepper. When the oil in the pot is heated, pop the chicken tenders in and cook them for about 4-5 minutes on each side, until slightly golden and with an internal temperature of 160º F.

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Sauté for 7-10 minutes or until the onions begin to turn light brown. Make the broth. Pour in the chicken broth, coconut cream, chicken, spinach, and artichoke hearts. Mix well and season with salt and pepper to taste. Simmer it. Bring the soup to a simmer and let it cook for 5 minutes or until the spinach wilts.

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Add the chicken broth, cream, shredded chicken, and spinach. Add the chopped artichoke hearts, if using (optional). Season with sea salt and black pepper to taste, if desired. Bring to a simmer, then simmer for about 5 minutes, until the spinach wilts and soup is hot.

Chicken Florentine Soup Recipe Allrecipes

Add in the chicken stock, the parmigiano rind, the orzo and the chicken and bring to a boil. Turn the heat down to medium and cook for 10-15 minutes, stirring every so often, or until the orzo is cooked through. Add the spinach, heavy cream, and the juice from one lemon and stir.