Chicken Florentine Soup
Chicken Florentine Soup is one of my favorite easy, creamy soups to make each Fall. It’s loaded with spinach, sun dried tomatoes, orzo, lemon, and garlic in a creamy parmesan broth. You’ll love how quickly it comes together and how flavorful it is!
Ingredients
- 2 tablespoon olive oil
- 1 medium onion diced
- 1 pinch red pepper flakes
- 5 cloves cloves thinly sliced
- ¼ cup sun dried tomatoes roughly chopped (with a little of the reserved oil)
- 6 cups chicken stock
- 1 parmigiano rind (optional but SO GOOD!)
- 1 cup uncooked orzo
- 2 cups cooked chicken chopped or shredded
- 5 oz fresh baby spinach
- ½ cup heavy cream whole milk or half n half could sub if necessary
- 1 lemon juiced
Instructions
- In a large soup pot over medium heat, add olive oil, onion, red pepper flakes and a pinch of salt. Cook for for 5-7 minutes or until the onion is soft beginning to get some color.
- Next add the garlic and the sun dried tomatoes (and a little bit of the reserved oil that the tomatoes are in in case it seems dry) and cook for 2 more minutes or until the garlic is soft and fragrant.
- Add in the chicken stock, the parmigiano rind, the orzo and the chicken and bring to a boil. Turn the heat down to medium and cook for 10-15 minutes, stirring every so often, or until the orzo is cooked through.
- Add the spinach, heavy cream, and the juice from one lemon and stir. Cook for 1-3 more minutes until the spinach is wilted and the soup is creamy.
- Season with salt and pepper to taste then serve.
Video
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