CREAMY CHICKEN FLORENTINE SOUP
From most recent book. Haven't tried. Reduced fat cream cheese adds richness to this quick chicken soup. To save time, purchse chopped frozen spinach rather than whole leaves.
Provided by Lizzie Rodriquez
Categories Chicken Breast
Time 40m
Yield 4 1.25 cup servings, 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium heavy-bottomed saucepan, heat oil over medium heat. Add onion, garlic, salt and pepper; cook, stirring occassionally until the onion is softened, about 7 minutes.
- Add chicken, and spinach; stir for 1 minute. Add cream cheese and stir until melted. Add broth, bring to a simmer, and simmer until chicken is cooked through, about 5 minutes. Serve warm.
Nutrition Facts : Calories 216.7, Fat 8.6, SaturatedFat 2.9, Cholesterol 57.3, Sodium 277.3, Carbohydrate 8.5, Fiber 2.5, Sugar 1.6, Protein 27.8
QUICK AND EASY CREAM OF TOMATO SOUP
This quick and easy cream of tomato soup is a great way to use up last season's canned tomatoes.
Provided by Rachel
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Simmer diced tomatoes in juice in a saucepan over low heat until hot, 7 to 10 minutes. Add baking soda and let the mixture foam. Stir tomato soup, parsley, sugar, margarine, chicken base, and white pepper into the tomato mixture; cook until hot, about 5 minutes. Pour milk into tomato mixture and stir; cook until hot, about 5 minutes.
Nutrition Facts : Calories 120.8 calories, Carbohydrate 15.9 g, Cholesterol 8.2 mg, Fat 4 g, Fiber 1.4 g, Protein 4.6 g, SaturatedFat 1.8 g, Sodium 677.8 mg, Sugar 11.7 g
CHICKEN FLORENTINE SOUP
Make and share this Chicken Florentine Soup recipe from Food.com.
Provided by hungrykitten
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a heavy bottomed, 3 quart saucepan over medium heat, melt butter. Add onions and cook until onions are tender, 7 to 10 minutes. Add garlic and cook 1 minute more.
- Stir in flour, cayenne pepper, salt and black pepper. Cook 1 to 2 minutes.
- Slowly whisk chicken stock into butter/flour mixture. Bring to a boil and cook several minutes until thickened. Add chicken.
- Remove from heat and stir in spinach and heavy cream. Serve immediately.
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CHICKEN FLORENTINE SOUP (CREAMY & HEARTY) - YUMMY …
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5/5 (1)Total Time 45 minsCategory Main Course, SoupCalories 295 per serving
- Heat the olive oil in a large skillet over medium-high heat and add chicken. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Saute until chicken is no longer pink outside, about 5 minutes. 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. Add white wine vinegar and thyme and cook 1 minutes more. Add flour to the vegetables, stirring to coat them all, and cook for 1 minute longer.
- Add chicken broth and water, and simmer slowly for 15 minutes. Add spinach leaves and chicken and continue simmering for another 15 minutes. Stir in heavy cream, simmer for 3-5 minutes. Taste and add more salt or pepper, if desired.
CREAMY CHICKEN FLORENTINE SOUP RECIPE - WHOLESOME YUM
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4.3/5 (54)Calories 215 per servingCategory Main Course, Soup
- In a large pot over medium heat, melt the butter. Add the garlic. Saute for about a minute, until fragrant.
- Add the onions and Italian seasoning. Saute for 7-10 minutes, until slightly browned and just starting to caramelize. (You can saute for longer if you want them more caramelized.)
- 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.
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