Chicken Florentine Soup
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 320 kcal | Servings: 4 servings
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts, diced
- 1 large onion diced
- 3 cloves garlic minced
- 2 carrots sliced
- 2 celery stalks diced
- 4 cups chicken broth
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 cups fresh spinach chopped
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon ground nutmeg optional
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- In a large pot, heat olive oil over medium heat. Add the diced chicken and cook for 5-6 minutes, or until fully cooked. Remove and set aside.
- In the same pot, add the onion, garlic, carrots, and celery. Sauté for 5-6 minutes, stirring occasionally, until the vegetables are softened.
- Pour in the chicken broth and add the Italian seasoning. Stir to combine and bring to a simmer.
- Return the cooked chicken to the pot and simmer for 10-15 minutes to meld the flavors.
- Stir in the heavy cream, Parmesan cheese, and nutmeg (if using). Simmer for an additional 5 minutes, stirring until the soup is creamy.
- Add the chopped spinach and cook for 2-3 minutes, or until wilted.
- Season with salt and pepper to taste. Serve hot, garnished with fresh parsley if desired.