This recipe was inspired by a local Italian restaurant that we frequented often to get this soup. I created my version that is a bit lighter and healthier than the restaurant version. I have done this many times, and it always turns out wonderful. I make croutons from baguettes that I keep in my freezer by cutting them into 1″ pieces, drizzling them with olive oil, a little salt and pepper, and baking at 400 F. Stand right there and watch them. The minute you turn your back, they will burn! Also, if you use frozen spinach, thaw and squeeze dry, and add only 2 cups.
Cook time: 30 Min Prep time: 40 Min Serves: 4
Ingredients
2 md organic boneless, skinless chicken breasts
1 Tbsp extra virgin olive oil
2 Tbsp butter
1 lg shallot or 1 small onion, diced
2 stalk organic celery, chopped
2 lg organic carrots, peeled and diced
2 lg cloves garlic, chopped
3 Tbsp all-purpose flour
1/2 tsp dried thyme
1/4 tsp cayenne pepper, or to taste
1/2 tsp Kosher salt
1/2 tsp black pepper
4 c organic chicken stock (32 oz)
1 c organic half and half
3 c fresh baby spinach
Directions
1. Cut chicken breasts into bite-size pieces and season with salt and 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.
2. Add 2 tablespoons of butter to the same pan. Add the onion, carrots, and celery. Cook for 5 minutes until onions are translucent. Add garlic, thyme, cayenne, salt, and pepper. Cook for another 3 minutes.
3. Add flour to the vegetables and cook for 1 minute longer.
4. Add the chicken stock slowly to the mixture. Cook for 20 minutes or until vegetables are tender and the soup thickens.
5. Add the chicken.
6. Add the half and half. Cook and stir until thickened.
7. Add spinach and cook for another 5-10 min.
Chicken Florentine Soup
8. Check the seasonings. Add more salt, pepper, or cayenne to taste.
