This soup combines the flavors of chicken florentine in an easy, heart-warming soup that feeds the belly and the soul.
This chicken florentine soup is just the thing on cold days. Soup and hot chocolate were always a must when I came in from playing in the snow as a kid. I had a certain routine that I had to follow when I came in from the cold. I would take off all my gear (the puffy jacket, hat, gloves, scarves, extra socks) and arrange them on as many heating vents as I could. I would then put on my pj’s, make cocoa and have a mug of Campbell’s Chicken Noodle Soup.
The cocoa/soup combo never failed to make me feel warm and cozy. In fact, by the time I was finished with my mug of soup, my clothes were dry and I was hot enough to go right back outside. At this point in my life, I am perpetually cold and have little desire to play out in the snow for an extended length of time. My kids, however, behave exactly as I did when I was their age. They pile on clothes, play, come in, disrobe, consume warm liquids and rush back out. How can it be that kids never get tired of dealing with all the snow gear?
Cans of soup are wonderfully convenient and we eat them often, but it is so easy to make your own pot of soup. This pizza soup, this red beans, and rice soup, and this slow cooker beef and barley soup are all family favorites that will do a good job of warming you up AND filling you up. They do not take long to make and in general, the ingredients are pretty basic.
Chicken Florentine Recipe Notes
- I used rotisserie chicken for this chicken florentine soup, rotisserie chicken is such a time saver and it tastes pretty darn good too.
- The only other special ingredient I used is julienned sun-dried tomatoes. These are oil-packed and flavored with herbs. You can omit them and use canned tomatoes if you prefer.
- Some Florentine soups have milk stirred in, but I felt the roux makes it creamy enough. You can add up to a cup of whole milk at the end if you want a creamier soup.
- Stir your fresh spinach in at the very end (just before serving). You want the spinach to be vibrant and have some “life” left in it.
- I used a thicker pasta, so I used less. You can use whatever pasta you prefer. I would keep to only a cup of dried pasta. If you use something like an egg noodle, then you may want to have extra broth handy. It is ok to add extra broth, it will not ruin the soup!
- ¼ cup butter
- ¼ cup chopped onions
- 1 tablespoon garlic
- ¼ cup flour
- 2 32 oz cartons chicken broth
- ½ teaspoon salt
- 2 teaspoon Italian seasoning blend
- 8 oz pasta ( I used Trotrolle but any pasta will do)
- ½ cup oil-packed, julienned sun-dried tomatoes
- 2 cups shredded rotisserie chicken
- 2 cups fresh spinach
Heat butter in a large stockpot over medium heat. Add onions and cook for 3 minutes or until they begin to soften. Add garlic and cook for 1 minute. Whisk in the flour and cook for another minute or two or until the mixture is thick and smooth. Slowly stream in chicken broth. Season broth with salt and seasoning blend.
Allow broth to come to a boil and add the pasta, reduce heat and cook until pasta is al dente. Stir in chicken and tomatoes. Add spinach just before serving.
Amount Per Serving Calories 0Total Fat 0gSaturated Fat 0gCholesterol 0mgSodium 0mgFiber 0gSugar 0gProtein 0g