Creamy Chicken Florentine Soup

January 30, 2017

This Chicken Florentine Soup also features mushrooms, tons of veggies, Parmesan cheese, and croutons.

1 tablespoon olive oil
1 lb. (450g) chicken breast, boneless, skinless, cut into bite-size pieces
½ plus ? teaspoon salt, divided
¼ plus ? teaspoon freshly ground black pepper, divided
2 tablespoons unsalted butter
4 oz. (115g) button mushrooms, rinsed and sliced
1 leek, halved and chopped (white & light green parts only)
½ cup bell pepper, diced
½ cup carrots, sliced thin
2 cloves garlic, minced
1 teaspoon white wine vinegar
1 teaspoon dried thyme
2 tablespoons all-purpose flour
4 cups low-sodium chicken broth
2 cups water
3 oz. (85g) fresh baby spinach leaves, roughly chopped
½ cup heavy cream, at room temperature
grated Parmesan cheese, for serving (optional)
croutons, for serving (optional)

In a large skillet, heat the olive oil and add the chicken. Season with ½ teaspoon salt and ¼ teaspoon pepper. Cook until the chicken is cooked through, for about 5 minutes. Transfer to a plate and set...
See the full directions on my site

Nutritions

Calories
1211

Sodium
3904mg
162% DV

Fat
100g
154% DV

Protein
39g
79% DV

Carbs
83g
28% DV

Fiber
35g
143% DV