How to Make Chicken Florentine Soup
- cook TIME 25 mins
- prep TIME 10 mins
- total TIME 35 mins
Ingredients (17)
- 22 oz boneless skinless chicken thigh cut into 2-inch cubes
- 12 oz carrots sliced
- 4 oz celery chopped
- 3 oz onion chopped
- 2 oz orzo
- 2 oz spinach leaves
- 1 cup unsalted chicken broth
- 1 cup milk
- 4 tbsp heavy cream
- 4 tbsp all-purpose flour
- 1/2 tbsp unsalted butter
- 1 tbsp Italian seasoning
- 2 tbsp olive oil
- 1 tbsp garlic minced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp parsley chopped
INSTRUCTIONS
Prep:
Cut the chicken: Cut the chicken thigh into 2-inch cubes.
Mince the garlic: Peel the cloves and mince the garlic into fine, small pieces.
Cut the carrots: Peel the carrot and cut them in half lengthwise. Then chop the halves into semi-circles.
Chop the onion: Cut away the onion’s top and bottom and dice them into small pieces.
Cut the celery: Cut the top and the white part of the celery stalk and then slice it with a knife into thin slices.
Chop the parsley: Discard the bottom, leafless section of the stems and finely chop the parsley leaves.
Cut the spinach: Cut off the stem and chop the spinach into large pieces.
Cook:
Saute the spice: Heat a pot over medium heat. Add 1/2 tbsp unsalted butter, 2 tbsp olive oil, 1 tbsp garlic, and 3 oz onion. Cook and stir until the onion is translucent and the garlic is fragrant, about 2 minutes.
Stir in the chicken and seasonings: Add 22 oz chicken thigh, 1/2 tsp salt, 1/2 tsp black pepper, and 1 tbsp Italian seasoning. Stir often and cook for another 3 minutes.
Add the vegetables: Stir in 12 oz carrots and 4 oz celery and continue cooking for 2 minutes.
Add the flour and orzo: Add 4 tbsp all-purpose flour and 2 oz orzo to the pot. Stir to coat them all.
Pour in the broth, milk and heavy cream: Add 1 cup unsalted chicken broth, 1 cup milk slowly to the mixture, then add 4 tbsp heavy cream and stir to combine. Cook for 15 minutes, or until the vegetables are tender and the soup thickens.
Add the spinach: Stir in 2 oz spinach leaves and cook for a minute.
Serve: Take off the heat. Transfer the soup to serving bowls, garnish with 2 tbsp parsley and serve hot.
