Chicken Florentine Soup recipe

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Ingredients

2 tablespoons olive oil
1 onion, chopped
1 cup diced carrots
1 cup diced celery
2 cloves garlic, minced
1 cup baby spinach leaves
4 cups 99% fat-free chicken broth
1 (15 ounce) can diced tomatoes
1 lemon, juiced
¼ teaspoon ground black pepper
¼ teaspoon dried oregano
¼ teaspoon dried sweet basil
2 cups diced cooked chicken
1 cup cooked white rice

Nutrition Info

349.5 calories
carbohydrate: 26 g
cholesterol: 60.5 mg
fat: 16.5 g
fiber: 3.6 g
protein: 21.9 g
saturatedFat: 3.5 g
servingSize: -
sodium: 1408.4 mg
sugar: 8.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and garlic, cook and stir until onion is translucent, about 5 minutes. Stir in baby spinach.

  2. Pour chicken broth, diced tomatoes, and lemon juice into the pot. Stir in pepper, oregano, and basil. Bring to a boil, stir in chicken and rice. Reduce heat to medium-low and simmer until flavors combine, about 30 minutes.

Recipe Yield

4 cups

Recipe Note

Soup is what happens when I have leftovers in the house and it's time to clear out the veggie drawer. I got the inspiration while lunching at the Palm Tree Grille in Mount Dora when attending the annual Plant and Garden Sale. I didn't have their soup but it was on special. This will be great for lunches during the week.

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