Chicken Florentine Soup (Creamy, Easy Recipe) - Wholesome Yum (2024)

FAQs

What is chicken Florentine soup made of? ›

It's made with spinach, sun dried tomatoes, onions, garlic, and orzo. The broth is a chicken-based broth that's enriched with a parmigiano rind, heavy cream and lemon juice. It's rich, creamy, tangy and super flavorful.

Fresh Herbs:Add fresh herbs like parsley, dill, or cilantro just before serving for a burst of fresh flavor. Citrus Zest:Grate the zest of a lemon or lime into the soup just before serving to add brightness. Ginger and Turmeric:Add grated ginger and a touch of ground turmeric for warmth and depth of flavor.

Nutrition Facts

Per Serving: 219 calories; fat 6.2g; saturated fat 1.4g; mono fat 2.4g; poly fat 2g; protein 23.7g; carbohydrates 17.1g; fiber 2.4g; cholesterol 80mg; iron 3.3mg; sodium 810mg; calcium 88mg.

Combine broth, tomatoes, juice, and condensed soup in a saucepan with a wire whisk over medium heat. Add sugar, spinach, nutmeg, salt and pepper to taste, without thawing spinach. Allow to heat gently on medium-low heat until spinach is tender, about 20 minutes. Keep hot without letting it boil.

Florentine sauce is very simple to make. It is typically made with heavy cream, white wine, butter, garlic, Parmesan and fresh spinach.

Culinary lore attributes the term to 1533, when Catherine de Medici of Florence married Henry II of France. She supposedly brought a staff of chefs, lots of kitchen equipment and a love of spinach to Paris, and popularized Florentine-style dishes.

Add acidic ingredients.

Foods that have a great deal of acidity, like lemon juice, vinegar, white wine, and tomato puree, can help liven up the flavor of bland-tasting bone and other broths. "The acidity of these ingredients works to complement and enhance the broth's flavors, not mask it.

In this case, however, the lemon provides more of a flavor undertone that enhances other seasonings like thyme, parsley, and turmeric. According to trained chef Leetal Arazi, who spoke with Real Simple, you can bring a "zesty flavor" to your soup simply by adding lemon.

Try adding some acidity. A splash of lemon juice or a tablespoon of white wine vinegar can brighten the flavors of the soup.

Known to all, chicken is considered to be a great source of protein and amino acids that are really good for the growth of muscles and other tissues. Hence, a bowl of chicken soup can be a great addition in your daily diet.

Who has the healthiest soup? ›

Amy's Organic Low Sodium Lentil Vegetable Soup is one the healthiest canned soups because it's made with non-GMO, organic ingredients, is low in sodium, and is a great source of protein and fiber. With 11 grams of plant-based protein and 8 grams of fiber in one can, this lentil vegetable soup is filling and nutritious.

All those bits of carrot, celery, and onion commonly found in chicken noodle soup are a great source of vitamins C and K, as well as other antioxidants and minerals. “Not only does this help build a healthy immune system to fight off viruses, it also helps your body recover from illness more quickly,” Allonen says.

Flavor your sauces and soups.

Plop the rinds into your next tomato sauce, ragù, or soup and let it simmer. Remove whatever is left of the rind just before serving. It will add a salty flavor and thicken everything up.

Tomato paste can be used to intensify flavor over time in slow-cooked recipes or can quickly add a burst of flavor in quick 30-minute recipes for weeknights.

Concentrato di pomodoro – Tomato paste.

Minestrone is the ubiquitous Italian soup, made up of different kinds of seasonal chopped vegetables often paired with potatoes, beans and mushrooms.

In the culinary arts, the word Florentine (pronounced "FLOR-en-teen"), or the term à la Florentine, refers to a recipe that is prepared in the style of the Italian region of Florence. The easiest way to remember what it means is that a Florentine-style recipe features spinach.

Anything alla fiorentina, meaning Florentine style, usually signifies that spinach is in the dish. In this preparation a white sauce, besciamella, provides added richness.

The term Florentine as used in dishes like Eggs Florentine or Chicken Florentine, is actually more French than Italian. It's believed that the term was coined by French chefs in honor of Catherine de Medici, a Florence-born noblewoman who became queen of France in the mid-16th century.