Creamy Chicken Florentine Soup
User Reviews
5
Creamy Chicken Florentine Soup
Description
Creamy Chicken Florentine Soup features sautéed onions and garlic enhanced by a hearty base of chicken bone broth and heavy cream combined with a splash of dry white wine and Italian seasoning. The fresh spinach wilts gently into the hot broth, and shredded rotisserie chicken adds protein and body. The melted Parmesan cheese brings a subtle umami and creamy finish to the soup. The cooking method involves simmering the ingredients together to meld flavors and develop richness without curdling the dairy.
The soup has a smooth and creamy texture accented by the tender bits of chicken and tender spinach leaves. Its flavor profile leans on savory and mild herb notes from the Italian seasoning and Parmesan, balanced by the subtle brightness of the wine and fresh garlic. It is an option for lunch or dinner when a filling but comforting soup is desired.
For best results, store leftovers in an airtight container in the refrigerator for up to four days, reheating slowly to prevent cream separation. It can also be frozen for up to three months and thawed before gentle reheating. Season to taste after reheating to restore seasoning nuances.
Ingredients
- 1 tablespoon butter unsalted
- 1/2 large yellow onion diced
- 2 cloves garlic minced
- 32 ounces chicken bone broth Zoup! Good, Really Good brand
- 1 cup heavy cream
- 1/4 cup white wine can omit if desired, dry
- 1 teaspoon Italian seasoning
- 2 cups rotisserie chicken cooked
- 2 cups baby spinach loosely packed, fresh
- 1/3 cup Parmesan Cheese freshly grated
- salt to taste
- black pepper to taste
Instructions
- Melt the butter in a large Dutch oven or soup pot set over medium heat.
- Add the onion and saute for 4 to 5 minutes or until softened and lightly browned.
- Stir in the garlic and cook for 30 seconds.
- Add the chicken bone broth, heavy cream, white wine and Italian seasoning. Stir with a wooden spoon and scrape up any brown bits from the bottom of the pan.
- Bring to a simmer then add the chicken and spinach. Simmer for 5 minutes, until the spinach wilts and soup is hot.
- Stir in the Parmesan cheese until melted and season with salt and black pepper, to taste.
Notes
- Store leftover soup in a sealed container in the refrigerator for up to 4 days, stirring well when reheating to recombine any separation.
- Freeze cooked soup for up to 3 months; thaw and reheat slowly on the stove to avoid curdling from the heavy cream.
- A gentle simmer and slow reheating help maintain the soup's creamy texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Calories | 272kcal | 14% |
| Carbohydrates | 4g | 1% |
| Protein | 20g | 40% |
| Fat | 19g | 29% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 96mg | 32% |
| Sodium | 596mg | 25% |
| Potassium | 276mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1642IU | 33% |
| Vitamin C | 4mg | 4% |
| Calcium | 103mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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