Creamy Chicken Florentine Soup Recipe

Creamy Chicken Florentine Soup Life, Love, and Good Food

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.

Chicken Florentine Soup CrockPot or Instant Pot Soup Recipe

Use a spoon to scrape any brown bits off the bottom of the pan to deglaze it. Add the diced onions and cook until it's soft and translucent and the wine cooks down, 3-4 minutes. Add the garlic and and Italian seasoning and cook for another 1-2 minutes until fragrant. Add the chicken broth and stir to combine.

Creamy Chicken Florentine Soup Recipe

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.

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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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Set aside. Step 3: In a 5 quart dutch oven, or large pot, over medium high heat, add the butter and olive oil. Step 4: Add the onion, celery, carrots and garlic. Cook for 5 minutes, stirring occasionally. Step 5: Add the flour, and cook for an additional 2 minutes stirring constantly. Step 6: Add the chicken broth.

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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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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.

Creamy Chicken Florentine Soup Recipe

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.

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Low-Carb Florentine Soup: Omit: Cornstarch. Add: Extra vegetables like zucchini or bell peppers. Dairy-Free Florentine Soup: Replace: Heavy cream with coconut milk or almond milk. Omit: Butter and use olive oil or coconut oil for sautéing. Spicy Florentine Soup: Add: 1 teaspoon of chili flakes or a diced jalapeño for a spicy kick. Mushroom.

Creamy Chicken Florentine Soup Creamy Chicken Florentine S… Flickr

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.

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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.

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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.

Chicken Florentine Soup Creamy, Hearty, & Delicious

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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Cut chicken breasts into bite size pieces and season with salt & pepper. Heat olive oil in a 2-3 qt saucepan. Add chicken and cook until no longer pink. Remove from pan with a slotted spoon and set aside. Add 2 tablespoons of butter to the same pan and add the onion, carrots and celery.

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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.

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Remove chicken from pan and set aside. In a large heavy pot, heat the butter over medium heat. Add the mushrooms, leek, bell pepper and carrots and cook, stirring often, until softened (about 5 minutes). Stir in 1/8 teaspoon salt, 1/8 teaspoon pepper and garlic, and cook for 1-2 minutes, stirring constantly.