Chicken Florentine Soup
Easy to make, one pot dinner, that's also gluten free!
Equipment
- Dutch oven or large stock pot
Ingredients
- ¼ cup of olive oil
- 1 medium onion diced (about 2 cups)
- 2-3 large carrots peeled and diced (about 2 cups)
- 2-3 stalks of celery diced (about 1 cup)
- 1 lb of boneless skinless chicken
- 1 teaspoon of salt
- 3 garlic cloves minced
- 1 tablespoon of cornstarch
- ½ cup of white wine
- 3 tablespoons of butter
- 1 teaspoon of dried thyme
- ¼ teaspoon of cayenne
- ½ teaspoon of black pepper
- 4 cups of chicken stock Here’s our recipe for homemade chicken stock!
- 1 cup of half and half
- 1 cup of frozen spinach defrosted, with the liquid squeezed out
Instructions
- In a large stock pot over medium heat, cook the chopped carrots, onions, and celery with the olive oil until the onion is translucent.
- Add the 1 lb of chicken to the pot and saute until cooked through. You can precut the chicken if you would prefer, or plan to take the chicken out and cut it when it is done cooking. The chicken will also slowly fall apart while cooking in the broth.
- Next add the garlic and saute until the garlic is fragrant. Pour the white wine in and use your spatula or wooden spoon to scrape any brown bits off the bottom of the pot. Sprinkle the cornstarch over the chicken and vegetables and stir until the cornstarch is evenly spread over the ingredients. Next add the butter, dried thyme, cayenne pepper, and black pepper.
- When the butter is melted, add the 4 cups of chicken stock. Bring the soup to a simmer and reduce the heat to medium-low. Let the soup simmer for 20-30 minutes to let all of the flavors meld together.
- Add the half and half and frozen spinach to the soup and stir until thoroughly incorporated. Allow the soup to return to a simmer before serving.