Ah, there’s nothing quite like curling up with a bowl of something warm and comforting, especially when the world outside feels a bit too much. This chicken Florentine soup—rich, creamy, and filled with tender chicken and vibrant spinach—feels like a gentle hug on a chilly evening. I remember the first time I made it, the aroma filled the entire house, and I couldn’t help but think of that cozy café I stumbled upon in Florence, where every spoonful felt like a little escape from reality.
Steps
- Warm olive oil and butter in a large pot over medium heat until the butter has melted. Add diced onion, carrot, and celery, cooking for about 3 minutes until they begin to soften. Incorporate the minced garlic, and cook for an additional 30 seconds.
- Pour in the chicken stock and increase the heat to bring the mixture to a boil. Add in the chicken breasts along with salt, black pepper, and dried thyme, then lower the heat to a simmer. Partially cover the pot and let it cook for 20-25 minutes until the chicken is fully cooked.
- Take the chicken breasts out of the pot and shred them using two forks, or after cooling slightly, shred by hand. Set the shredded chicken aside for later.
- Add the heavy cream and shredded parmesan cheese to the pot and stir well. Bring the soup back to a simmer, then mix cornstarch with water to form a slurry and add it to the pot to thicken the broth.
- Return the shredded chicken to the pot and stir it into the soup. Finally, add the baby spinach leaves and let them wilt for 2-3 minutes. Taste the soup and adjust the seasoning as necessary, then serve warm with crusty bread.
Ingredients
- 1 tablespoon (15 ml) olive oil
- 1 tablespoon (14 g) unsalted butter
- 1 medium yellow onion, diced
- 1 medium carrot, peeled and diced
- 1 stalk celery, diced
- 3 cloves garlic, minced
- 4 cups (1 liter) low-sodium chicken stock
- 2 boneless and skinless chicken breasts (about 650 g or 1.5 lb)
- 1 teaspoon salt, or to taste
- ¼ teaspoon ground black pepper
- ½ teaspoon dried thyme
- 1 cup (240 ml) heavy cream
- ½ cup (43 g) shredded parmesan cheese
- 3 tablespoons cornstarch, mixed with 2-3 tablespoons of water
- 2 cups fresh baby spinach leaves
Nutritional Values
Calories: 2108 kcal | Carbohydrates: 68 g | Protein: 140 g | Fat: 144 g | Saturated Fat: 76 g | Polyunsaturated Fat: 8 g | Monounsaturated Fat: 44 g | Trans Fat: 0.4 g | Cholesterol: 632 mg | Sodium: 4204 mg | Potassium: 3648 mg | Fiber: 8 g | Sugar: 16 g | Vitamin A: 20436 IU | Vitamin C: 40 mg | Calcium: 812 mg | Iron: 8 mg
FAQ
- Why is the dish called Chicken Florentine Soup?
- The term “Florentine” in French cooking refers to dishes that include spinach. This name originates from Catherine de’ Medici of Florence, Italy, who brought her love for spinach to France in the 1500s when she married Henry II.
- Can I make Chicken Florentine Soup dairy-free?
- Yes, you can make this soup dairy-free by substituting coconut cream for the heavy cream and using olive oil instead of butter for sautéing the vegetables.
- What are some additional ingredients I can add to Chicken Florentine Soup?
- You can enhance the soup by adding ingredients like artichokes, mushrooms, frozen peas, chopped cauliflower, or canned tomatoes for added flavor and texture.
- How do I store leftover Chicken Florentine Soup?
- Store any leftover soup in an airtight container in the refrigerator for up to four days. Reheat gently on the stovetop while stirring to combine the ingredients again.
- Can I add pasta or rice to Chicken Florentine Soup?
- To add more volume to the soup, you can include cooked pasta, gnocchi, or rice. Increase the chicken stock to 5 or 6 cups and add 1-2 cups of your chosen starch just before serving.
Tips
- Shred Your Own Parmesan: For the best flavor and texture, grate parmesan cheese from a block rather than using pre-shredded cheese. It’s not only more economical but also ensures the cheese melts smoothly into the soup.
- Monitor Chicken Temperature: Use a meat thermometer to ensure that the chicken reaches an internal temperature of 165°F (74°C) to prevent overcooking, which can make the meat dry.
- Adjust Cream to Taste: While the recipe suggests using one cup of heavy cream, feel free to adjust the amount to your preference. Adding more can make the soup richer, but be cautious as too much may overwhelm the other flavors.
- Utilize Leftover Chicken: Save time by using pre-cooked rotisserie chicken or any leftover chicken you have on hand. This shortcut adds convenience without compromising on taste.
Equipment
- Dutch Oven or Large Saucepan
- Instant-read Thermometer
