Well, it is a great thing that I previously decided to feature hearty & warming soups most of the month, because we are in a deep freeze and really need them!
On the soup front, I am the odd man out. The rest of my clan are all fans of chicken soup, primarily chicken noodle soup. (I prefer a vegetable based soup, especially one with barley in it!) So, while I did not hesitate to make this chicken soup (I knew someone would eat it!) I did not have high hopes for enjoying much of it myself. But as frequently happens with dishes we make, it was not what I expected. It was way better and I loved it!
This was nothing like the canned chicken noodle soups of my youth. There was no overpowering, overly salty, chicken flavor. The variety of vegetables in the soup played an equal role with the chicken. The diced tomatoes (with juice) added a flavorful counterpoint to the chicken broth. Rice replaced the noodles typical of a traditional chicken soup. This is the chicken soup we will be making often. Even if we are not sick!
Chicken Florentine Soup
Chicken Florentine Soup (adapted from allrecipes.com) Total Time Required: 1 hour, Prep Time: 20 minutes, Cook Time: 40 minutes, Makes: 4 (1-cup) servings
Ingredients:
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 cup (about 6 ounces) diced carrots
- 1 cup (about 4-1/2 ounces) diced celery
- 2 cloves garlic, minced
- 1 cup (2 ounces) baby spinach leaves
- 4 cups chicken broth
- 15-ounce can diced tomatoes, undrained
- 1 lemon, juiced (about 2-3 tablespoons)
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried sweet basil
- 2 cups diced cooked chicken
- 1 cup cooked white rice
Directions:
Heat the olive oil in a Dutch oven over medium heat. Add the onion, carrots, celery, and garlic to the Dutch oven and cook, stirring until the onion is translucent, about 5 minutes.
Add the carrots, celery, onion, & garlic to the pot.
Add in the baby spinach, stirring until it wilts.
Add the spinach, stirring until it starts to wilt.
Add the chicken broth, diced tomatoes, and lemon juice to the pot. Stir in the pepper, oregano, and basil.
Add the chicken broth, tomatoes, lemon juice, herbs, and seasoning to the pot.
Bring the soup to a boil. Stir in the chicken and rice.
The cooked chicken and rice are the last two ingredients to go into the pot.
Reduce the heat to medium-low and simmer until the flavors combine, about 30 minutes.
Simmer the soup for 30 minutes.
Serve with some crusty bread, if desired.
Serve with bread, if desired.
Stay warm! ~Linda
Chicken Florentine Soup (adapted from allrecipes.com) Total Time Required: 1 hour, Prep Time: 20 minutes, Cook Time: 40 minutes, Makes: 4 (1-cup) servings
Ingredients:
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 cup (about 6 ounces) diced carrots
- 1 cup (about 4-1/2 ounces) diced celery
- 2 cloves garlic, minced
- 1 cup (2 ounces) baby spinach leaves
- 4 cups chicken broth
- 15-ounce can diced tomatoes, undrained
- 1 lemon, juiced
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried sweet basil
- 2 cups diced cooked chicken
- 1 cup cooked white rice
Directions:
Heat the olive oil in a Dutch oven over medium heat. Add the onion, carrots, celery, and garlic to the Dutch oven and cook, stirring until the onion is translucent, about 5 minutes. Add in the baby spinach, stirring until it wilts.
Add the chicken broth, diced tomatoes, and lemon juice to the pot. Stir in the pepper, oregano, and basil. Bring the soup to a boil. Stir in the chicken and rice. Reduce the heat to medium-low and simmer until the flavors combine, about 30 minutes. Serve with some crusty bread, if desired.