Chicken Florentine Soup

5 from 2 votes

Chicken Florentine Soup has a creamy broth base, tender pieces of chicken, rice and of course, spinach, for a comforting take on this classic dish.

Prep Time10

Cook Time20

Total Time30

Course: Lunch, Soup, Soups and stews

Cuisine: American

Servings: servings

Calories: 678kcal

Author: Sarah Baumeister

Ingredients

2 tbsp. butter
1 medium yellow onion diced
4 celery stalks small dice
3 garlic cloves minced
2 tbsp. flour
6 cups chicken broth
2 cups rotisserie chicken shredded or chopped
¾ cup dry jasmine rice
1 cup shredded swiss cheese
½ cup heavy cream
1 tsp. dried thyme
1 tsp. paprika
2 cups fresh spinach

Instructions

To a large soup pot over medium heat, add butter, minced garlic, diced onion, minced garlic, and chopped celery, and sauté for five minutes until softened.
Sprinkle in flour and cook for two minutes. The mixture will be very thick like a paste, this is also called a roux.
Slowly stir in chicken broth until fully combined.
Bring up to a simmer and add dry rice. Cook for approximately 15 minutes, allowing the broth to thicken.
Add cooked chicken and spices and reduce heat to medium low.
Stir in heavy cream. Add cheese and stir to combine. and place spinach on top. Cover and remove from heat.
Let the soup sit for five minutes before stirring in the wilted spinach.
Serve with a squeeze of fresh lemon juice and a bit of parmesan cheese on top.

Nutrition