Name: Chicken Florentine Soup
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: 2 tablespoons olive oil -; 1 medium onion, chopped -; 1 medium carrot, chopped -; 1 celery rib, chopped -; 4 garlic cloves, minced -; 2 teaspoons Italian seasoning -; 1-1/2 teaspoons salt -; 1/2 teaspoon pepper -; 1/4 teaspoon crushed red pepper flakes -; 6 cups reduced-sodium vegetable broth -; 1 cup uncooked orzo pasta -; 2 cups cubed cooked chicken breast -; 2 cups fresh baby spinach -; 1/4 cup half-and-half cream -; 2 tablespoons lemon juice -; 1/4 cup grated Parmesan cheese -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Florentine Soup

1. 2 tablespoons olive oil -

2. 1 medium onion, chopped -

3. 1 medium carrot, chopped -

4. 1 celery rib, chopped -

5. 4 garlic cloves, minced -

6. 2 teaspoons Italian seasoning -

7. 1-1/2 teaspoons salt -

8. 1/2 teaspoon pepper -

9. 1/4 teaspoon crushed red pepper flakes -

10. 6 cups reduced-sodium vegetable broth -

11. 1 cup uncooked orzo pasta -

12. 2 cups cubed cooked chicken breast -

13. 2 cups fresh baby spinach -

14. 1/4 cup half-and-half cream -

15. 2 tablespoons lemon juice -

16. 1/4 cup grated Parmesan cheese -

How to cook deliciously - Chicken Florentine Soup

1. Stage

In a Dutch oven or large saucepan, heat the olive oil over medium heat. Add the chopped onion, carrot and celery. Cook and stir them for 3 to 4 minutes, until the onions are tender and translucent. Add the garlic and cook for one minute longer. Stir in the Italian seasoning, salt, pepper and red pepper flakes.

2. Stage

Add the broth to the pot, and bring it to a boil. Stir in the orzo and the cooked chicken. Cover the pot, reduce the heat and cook the soup at a simmer until the orzo is al dente, approximately 8 to 10 minutes for most brands. Stir in the baby spinach, the half-and-half cream and the lemon juice. Serve the soup in bowls, topped with Parmesan cheese.