I know…I know….I should have posted all of my soup recipes in the winter, but I just didn’t have time. Besides, our weather here in Kentucky seems to vary quite a bit from day-to-day. Therefore I’ve decided to post yet another soup recipe. I’ve had a soup similar to this in a couple of restaurants. The restaurant version was very good but a little too salty and thick for me. This Chicken Florentine soup, is creamy, but not too thick, and the addition of fresh spinach adds even more flavor to this savory, creamy soup. I use chicken thighs in all of my chicken soup recipes, because the thigh adds more flavor to soup than any other part of the chicken. This recipe takes a few minutes to prepare, but it’s well worth the wait!
Here’s how I made it…
First I placed four chicken thighs with skins in a large pot and tossed in a couple of bouillon cubes and sprinkled them lightly with some salt and pepper….
Then I covered them with a couple of inches of water…
And brought them to a boil over high heat…
Then I reduced the heat to medium low and placed a slightly vented lid on the pot, and cooked the chicken for about 50 minutes, until it was tender and done…
And I removed the chicken from the pot and placed it in a bowl to cool. I turned off the heat under the pot, while preparing my other ingredients….
While the chicken was cooking, I opened a 10 ounce bag of fresh spinach, and used about two-thirds of the bag…
I roughly chopped the spinach, and removed most of the inner stems, but you don’t have to remove them, I’m just weird like that! I placed the spinach in a bowl and set it aside…
Then I diced up some carrots, celery and onion…
Next I melted a half a stick of butter in my dutch oven, ( a regular soup pot will work)…
Then I tossed in my diced vegetables and some minced garlic…
And sautéed them in the butter until the onions were translucent and tender. I removed my dutch oven from the heat for a couple of minutes while….
I tore my cooled chicken into bite size pieces….
I put my dutch oven back over medium heat and added some butter, dried thyme, and pepper…
Then I added some flour, so as to make a roux, and just a little bit of my chicken broth from my cooked chicken. I started whisking it and kept whisking it to give the flour taste time to cook out and for the mixture to start to thicken…Note: If you’re not familiar with what a roux is, it’s simply mixing equal amounts of flour or cornstarch with some sort of liquid to make a thickening agent, (roux) for a soup or gravy.
Okay stop right here….TIP ALERT…I have an important thing to say here about the whisk that you use. See the picture below…
The picture on the bottom is a regular round whisk. If you’re just adding flour to liquid, (no vegetables), that whisk is just handy dandy fine to use. However, if you are whisking flour into diced cooked vegetables, such as in this recipe, you do not want to use the whisk pictured on the bottom. It will quickly become packed full of your diced vegetables. I recommend using one like the one in the middle such as I did. This particular one is by The Pioneer Woman and can be found at Walmart. I love this whisk and use it more than my regular whisk. You can also use something like the fork pictured at the top. Well anyhow, now that I got that out of the way…
Once the flour had time to cook out, and the mixture began to get thick…
I slowly added in the rest of my chicken broth and kept whisking…
I whisked the mixture over medium heat for about two minutes….
And I added some half and half…
And whisked for about five minutes or so…
Then I added the chicken to the soup…
Then the fresh spinach…
And I simmered the soup for about five minutes on low heat until the spinach was cooked..
And Voila!!! I served it hot in soup bowls with fresh grated Parmesan on top, but if you make it, use your favorite toppings. Hot, savory, satisfying!
Fresh spinach is the finishing touch to this already flavorful, savory, creamy Chicken Florentine Soup.
- 4 chicken thighs, with skins
- 2 chicken bouillon cubes
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 large onion
- 1 stalk celery
- 1 cup carrots
- 1 tablespoon minced garlic
- 1/2 stick real butter
- 2 tablespoons real butter
- 8 ounces fresh spinach
- 1/2 teaspoon dried Thyme
- 1/4 cup plus 1 tablespoon flour
- 4 cups chicken broth, from the cooked chicken
- 1 cup half and half cream
- Salt and pepper to taste
- Fresh grated Parmesan
- Place the chicken thighs in a large pot. Add the bouillon cubes, salt and pepper. Cover with two inches of water and bring to a boil over high heat. Turn heat to medium, cover with a lid, and cook for about 50 minutes until the chicken is tender. Place the chicken in a bowl to cool.
- While the chicken is cooking, dice the carrots, celery and onion.
- Coarsely chop the spinach and set aside in a bowl.
- Melt the half stick of butter in a dutch oven or soup pot over medium heat. Add the carrots, celery, onion and minced garlic. Saute for about five minutes until the onions are translucent, and remove from the heat, while you tear up the chicken pieces, discarding the bones and skins.
- Return the pot to medium heat. Add the two tablespoons of butter, 1/2 teaspoon pepper and dried thyme.
- Using a whisk, whisk in the flour and about one fourth cup of the chicken broth. Whisk for about two minutes, until the flour taste has had time to cook out. It will become thick.
- Slowly add the remaining chicken broth while whisking constantly. Whisk over medium heat for about two minutes.
- Add the half and half and continue whisking over medium heat for about five minutes. Add salt and pepper to taste.
- Add the chicken pieces, followed by the spinach. Bring to a boil, reduce heat to medium low and simmer for five minutes, long enough to heat the chicken through and cook the spinach. Remove soup from heat.
- Serve hot in bowls, topped with freshly grated parmesan.
- If you don’t have enough chicken broth to make four cups, add one bouillon cube and one and one half cups of water to the pot of broth, and bring to a boil. Boil for two minutes until the bouillon cube has dissolved.
- Serving Size: 6