Ingredients: |
Ingredients: 2 medium boneless, skinless chicken breasts or 2 cups rotisserie chicken
1 Tablespoon olive oil
2 Tablespoons butter
1 large shallot or 1 small onion diced
2 stalks of celery chopped
2 carrots chopped
3 Tablespoons all purpose flour
½ teaspoon dried thyme
¼ teaspoon cayenne pepper (if you don't like it hot, use half or even less)
½ teaspoon kosher salt
½ teaspoon black pepper (or to taste)
4 cups chicken stock
1 cup half and half
3 cups baby spinach chopped
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Directions: |
Directions:1. Cut chicken breasts into bite size pieces and season with salt and pepper. Heat olive oil in a 3 quart saucepan. Add chicken and cook until no longer pink. Remove from pan with a slotted spoon and set aside. If you use rotisserie chicken, just cut it into bite size pieces and set aside.
2. Add olive oil and butter to pan and add the onion, carrots and celery. Cook for 5 minutes or until onions are translucent. Add garlic, thyme and cayenne, salt and pepper and cook for another 3 minutes. Remember to cut back the cayenne if you don't want it really hot. You can always add more later!
3. Add flour to the vegetables and cook for 1 minutes longer. Add the chicken broth slowly and cook for 20 minutes or until the vegetables are tender and soup thickens.
4. Add the half and half and cook and stir until thickened. Add chicken and spinach, cooking for another 5-10 minutes. Check the seasonings and add more salt, pepper or cayenne to taste. |
This recipe for Chicken Florentine Soup is from