Creamy Chicken Florentine Soup
You can never have too many soup recipes, so give Creamy Chicken Florentine Soup a try. One portion of this dish contains about 11g of protein, 15g of fat, and a total of 248 calories. For $1.47 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 8. If you have milk, chicken broth, dry white wine, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Autumn. A few people made this recipe, and 29 would say it hit the spot. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by community.today.com. With a spoonacular score of 52%, this dish is solid. Similar recipes include Creamy Tomato Florentine Soup with Gnocchi, Creamy Chicken Florentine, and Creamy Chicken Florentine.
Servings: 8
Ingredients:
½ cup butter
6 cups chicken broth
¼ cup dry white wine
¾ cup flour
1 teaspoon Italian seasoning
2 cups milk
1 cup thinly sliced mushrooms
1 small onion, chopped
1½ teaspoons salt
2-3 boneless, skinless chicken breasts
4 cups packed fresh spinach leaves
3 tablespoons sun-dried tomato pesto sauce
Equipment:
slow cooker
sauce pan
whisk
Cooking instruction summary:
Add chicken breasts, broth, chopped onion, pesto, salt, and Italian seasoning to slow cooker. Cook on low for six hours or on high for three hours.Remove chicken and shred using two forks. Return chicken and sliced mushrooms to the crock pot.Prepare a roux by melting butter in a saucepan over medium heat. Whisk in the flour and cook just until it becomes a light golden brown. Add milk and stir until thick and creamy. Stir in the wine until smooth.Add the mixture to the slow cooker temperature and reduce the temperature to low. Add spinach and stir. Cook soup another 15 minutes, or until spinach is melted and heated through.
Step by step:
1. Add chicken breasts, broth, chopped onion, pesto, salt, and Italian seasoning to slow cooker. Cook on low for six hours or on high for three hours.
2. Remove chicken and shred using two forks. Return chicken and sliced mushrooms to the crock pot.Prepare a roux by melting butter in a saucepan over medium heat.
3. Whisk in the flour and cook just until it becomes a light golden brown.
4. Add milk and stir until thick and creamy. Stir in the wine until smooth.
5. Add the mixture to the slow cooker temperature and reduce the temperature to low.
6. Add spinach and stir. Cook soup another 15 minutes, or until spinach is melted and heated through.
Nutrition Information:
covered percent of daily need
