This easy, creamy chicken florentine soup recipe is simple to make
Dredge the chicken: In a shallow bowl, add the flour, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Mix well with a fork or a spoon. Lay a chicken cutlet on top of the flour. Sprinkle some of the flour mixture on top and press with your hands to coat.
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Sauté for 7-10 minutes or until the onions begin to turn light brown. Make the broth. Pour in the chicken broth, coconut cream, chicken, spinach, and artichoke hearts. Mix well and season with salt and pepper to taste. Simmer it. Bring the soup to a simmer and let it cook for 5 minutes or until the spinach wilts.
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How To Make Chicken Florentine Soup. STEP 1: Preheat a large pot or Dutch oven over medium-low heat. Cook the diced carrots, celery, and onion in butter until slightly softened. STEP 2: Add the chicken stock and salt. Bring to a boil, reduce the heat, and cook for 8 to 9 minutes or until the vegetables are soft.
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Add chicken breasts, broth, chopped onion, pesto, salt, and Italian seasoning to slow cooker. Cook on low for six hours or on high for three hours. Remove chicken and shred using two forks. Return chicken and sliced mushrooms to the crock pot. Prepare a roux by melting butter in a saucepan over medium heat.
Chicken Florentine Soup CrockPot or Instant Pot Soup Recipe
Cut chicken breasts into bite size pieces and season with salt & 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. Add 2 tablespoons of butter to the same pan and add the onion, carrots and celery.
Creamy Chicken Florentine Soup Recipe
Add flour, Italian seasoning, salt, and black pepper then stir for 1 minute. Pour in the chicken broth and half and half, bring soup to a boil then reduce to a simmer for about 15 minutes or until it begins to thicken. Stir in the chicken and spinach, simmer for 5 minutes then taste and adjust seasoning as desired.
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Heat the olive oil in a large pot over medium heat. Season the diced chicken breasts with salt and pepper. Add the chicken to the pot and cook until browned on all sides.
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Instructions. In a large skillet, heat the olive oil and add the chicken. Season with ½ teaspoon salt and ¼ teaspoon pepper. Cook until the chicken is cooked through, for about 5 minutes. Transfer to a plate and set aside. Heat the butter in a large heavy pot and add the mushrooms, leek, bell pepper, and carrots.
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What Is Chicken Florentine Exactly? Chicken Florentine isn't just a dish, it's a warm embrace in a bowl. Imagine a creamy canvas of sauce, often enriched with chicken broth and cheese, holding the verdant star of the show, wilted spinach.
Chicken Florentine Soup Recipe Allrecipes
Creamy Chicken Florentine Soup Recipe Ingredients Main Components: Chicken Breasts: About 1.5 pounds, boneless and skinless; Fresh Baby Spinach Leaves: Roughly 2 cups; Soup Base: Olive Oil: 1 tablespoon; Unsalted Butter: 1 tablespoon; Yellow Onion: 1 medium, diced; Carrot: 1 medium, peeled and diced;
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Use a spoon to scrape any brown bits off the bottom of the pan to deglaze it. Add the diced onions and cook until it's soft and translucent and the wine cooks down, 3-4 minutes. Add the garlic and and Italian seasoning and cook for another 1-2 minutes until fragrant. Add the chicken broth and stir to combine.
Chicken Florentine Soup Recipe Allrecipes
How To Make Chicken Florentine Soup. Saute The Vegetables: In a Dutch oven or a large saucepan, heat olive oil and melt butter over medium heat. Add the onion, carrot, and celery and saute for 3 minutes, or until soft. Then add the minced garlic and cook for another 30 seconds.
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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.
This Chicken Florentine Soup is perfect for chilly fall and winter days
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. Bring to a simmer, then simmer for about 5 minutes, until the spinach wilts and soup is hot.
Creamy Chicken Florentine Soup Life, Love, and Good Food
Add the celery, carrots, onions, and garlic to the pot. Saute until the veggies are translucent and fragrant. Add the chicken back to the pot along with broth and white wine. Stir. Reduce the heat to medium-low. Place the lid on the pot and simmer for 15-20 minutes.
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Instructions. Heat oil and butter in a large pot over medium-high heat and saute onion and garlic on medium-low heat until onions are translucent. Sprinkle flour, Italian seasoning, rosemary, salt, and black pepper over onions and continue to saute, whisking constantly, until spices are fragrant about 1 minute.
