Chicken Florentine Soup
This Chicken Florentine Soup is a one pot lunch or dinner that's so easy to make. It's creamy, cheesy, and loaded with tender chicken, veggies, and spinach.
Servings: 6 people
Calories: 689kcal
Equipment
Ingredients
- 6 slices raw bacon
- 1 small yellow onion diced
- 2 carrots diced
- 2 celery diced
- 1 tablespoon minced garlic
- 1 1/2 tablespoons Italian seasoning
- 1 teaspoon salt plus more to taste
- 1/2 teaspoon pepper
- 1/4 cup white wine
- 6 cups chicken broth
- 1 pint heavy cream
- 4 cups cooked and cubed chicken about 1 store-bought rotisserie (1 pound)
- 1 (5 oz) bag spinach roughly chopped
- 1 (8 oz) block cream cheese cubed and softened to room temperature
- 1 cup finely grated parmesan romano, and asiago cheese blend
Instructions
- Heat a large stockpot over medium heat.
- Add bacon and cook until crispy.
- Reserve grease, but remove bacon, set aside and crumble.
- To the hot stockpot with grease, add onion, carrots, celery, garlic, Italian seasoning, salt and pepper.
- Saute for 10 minutes, or until the carrots have softened, stirring regularly.
- Deglaze with white wine, scraping up any any brown bits from the bottom of the pan.
- Stir in the chicken broth, cream, chicken, spinach, and cream cheese.
- Bring to a simmer, then simmer for 5 minutes, stirring occasionally.
- Remove from heat, stir in cooked and crumbled bacon and cheese blend, then taste and re-season, if necessary!
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Video
Nutrition
Serving: 1person | Calories: 689kcal | Carbohydrates: 12g | Protein: 22g | Fat: 62g | Saturated Fat: 33g | Trans Fat: 1g | Cholesterol: 206mg | Sodium: 1870mg | Potassium: 711mg | Fiber: 2g | Sugar: 3g | Vitamin A: 7569IU | Vitamin C: 27mg | Calcium: 355mg | Iron: 2mg