CHICKEN FLORENTINE SOUP RECIPES

SIMPLE CHICKEN FLORENTINE SOUP RECIPE | ALLRECIPES

Simple Chicken Florentine Soup Recipe | Allrecipes image

Simple, quick, and delicious!

Provided by Tricia Vaccaro-Coburn

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes

Total Time 1 hours 15 minutes

Prep Time 20 minutes

Cook Time 55 minutes

Yield 6 servings

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
1 skinless, boneless chicken breast
½ onion, finely chopped
2 tablespoons minced garlic
1 (.18 ounce) packet sazon seasoning (such as Goya®)
2 teaspoons dried parsley
½ teaspoon celery seeds
1 pinch salt
1 bay leaf
1 cup quartered grape tomatoes
1 (32 ounce) package fat-free chicken broth
1 (15 ounce) can cannellini beans, drained
1 (15 ounce) can chickpeas, drained
½ cup parboiled brown rice
3 peppercorns
2 cups chopped spinach

Steps:

Heat olive oil in a large pot over medium heat. Cook whole chicken breast until browned, about 4 minutes per side. Transfer to a plate. Reduce heat to low; add onion, garlic, sazon seasoning, parsley, celery seeds, salt, and bay leaf. Cook and stir until onion is soft and fragrant, 5 to 8 minutes.
Stir grape tomatoes into the pot; cook until softened, about 2 minutes. Pour in chicken broth. Increase heat to high. Return chicken breast to the pot; add cannellini beans, chickpeas, brown rice, and peppercorns. Bring to a boil; cook for 5 minutes. Reduce heat to low, cover, and simmer until flavors combine, about 30 minutes.
Remove pot from heat; stir in spinach until wilted. Transfer chicken to a plate; shred using 2 forks. Stir shredded chicken back into the soup.

Nutrition Facts : Calories 262.7 calories, CarbohydrateContent 36.9 g, CholesterolContent 9.8 mg, FatContent 6.4 g, FiberContent 6.4 g, ProteinContent 14.7 g, SaturatedFatContent 0.9 g, SodiumContent 702.2 mg, SugarContent 1 g

FLORENTINE CHICKEN SOUP RECIPE: HOW TO MAKE IT

Florentine Chicken Soup Recipe: How to Make It image

“My husband loves Alfredo sauce, so I'm always looking for new variations,” writes Cindie Henf from Sebastian, Florida. “This easy-to-make soup is wonderful with crusty Italian bread and a tomato-mozzarella-basil salad. Best of all, it's the perfect amount for two of us.”

Provided by Taste of Home

Categories Lunch

Total Time 30 minutes

Prep Time 30 minutes

Cook Time 0 minutes

Yield 5 cups.

Number Of Ingredients 13

Ingredients

1 cup uncooked penne pasta
1 package (6 ounces) ready-to-use chicken breast cuts
4 cups chopped fresh spinach
1 jar (7 ounces) roasted sweet red peppers, drained and sliced
3 fresh rosemary sprigs, chopped
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 tablespoon butter
1-1/2 cups reduced-sodium chicken broth
3/4 cup Alfredo sauce
3 tablespoons prepared pesto
2 tablespoons pine nuts, toasted
1 tablespoon shredded Parmesan cheese

Steps:

Cook pasta according to package directions. Meanwhile, in a large saucepan, saute the chicken, spinach, red peppers, rosemary, garlic powder and pepper in butter until spinach is wilted. Stir in the broth, Alfredo sauce and pesto; cook for 4-5 minutes or until heated through., Drain pasta and add to the soup. Sprinkle with pine nuts and cheese.

Nutrition Facts : Calories 275 calories, FatContent 14g fat (6g saturated fat), CholesterolContent 44mg cholesterol, SodiumContent 865mg sodium, CarbohydrateContent 21g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 17g protein.

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