Creamy Chicken Florentine Soup

This chicken Florentine soup boasts chunks of chicken in a creamy, flavorful broth with spinach, red pepper and tomatoes!

Beth

Prep Time 10

Cook Time 30

Total Time 40

Servings

Cut chicken up into 1 cubes and season with a bit of salt and pepper. Heat 1/2 Tbsp of olive oil over medium high heat in a large pot or dutch oven. Brown chicken for 3-4 minutes, flipping halfway through. Remove the chicken and any juice to a clean dish.
Reduce the heat to medium and add another 1/2 Tbsp olive oil. Add the onion to the pot and sauté for a couple of minutes. Don't worry if the bottom of the pot looks like it's getting browned. That adds to the flavor in the next step. Add the garlic and stir for about a minute or until fragrant, then add in the diced tomatoes and peppers. Stir, scraping up any browned bits from the bottom of the pot.
Return the chicken and any juice to the pot and stir in chicken broth. Heat to a boil, then cover and reduce heat. Simmer for 15 minutes or until chicken is tender and cooked through.
Cut softened cream cheese into cubes and place in a bowl. Remove about 1 cup of broth from the soup and whisk in to the cream cheese until it's smooth and creamy. Pour it back in to the pot and stir in spinach. Cook for a few minutes, until spinach is wilted.
Slowly pour in heavy cream while stirring. Ladle hot soup into bowls and serve with a crusty slice of bread. Top with grated parmesan and fresh basil, let cool a bit and enjoy!

Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.