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Chicken Florentine soup is a creamy, delicious and nutritious soup made with boneless chicken breasts, mushrooms, garlic, onion, vegetable broth, cream cheese and frozen spinach. It's a hearty meal that's perfect for winter evenings or anytime you're looking for something warm and comforting.

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How To Make Chicken Florentine Soup. Saute The Vegetables: In a Dutch oven or a large saucepan, heat olive oil and melt butter over medium heat. Add the onion, carrot, and celery and saute for 3 minutes, or until soft. Then add the minced garlic and cook for another 30 seconds.

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1/2 cup heavy cream, room temperature. Sauté the mushrooms, onion, garlic and seasonings in butter in a large saucepan until lightly browned, 5 minutes. Add the broth and wine; cook on high heat until reduced by half, about 4 minutes. Remove from the heat and put half of the soup in a small, deep bowl. Puree the soup in the bowl with a stick.

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Cook noodles according to the package instructions. 2. Step 2: In a medium bowl, whisk together flour, salt, pepper, chicken stock, and milk. 3. Step 3: When there is about 12 minutes left for the noodles, heat oil in a large skillet over medium-high heat. When oil is hot, add sliced mushrooms and onion. Sauté for 6 minutes.

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Remove chicken from pan and set aside. In a large heavy pot, heat the butter over medium heat. Add the mushrooms, leek, bell pepper and carrots and cook, stirring often, until softened (about 5 minutes). Stir in 1/8 teaspoon salt, 1/8 teaspoon pepper and garlic, and cook for 1-2 minutes, stirring constantly.

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Bake, uncovered, until tender, about 10 minutes. Meanwhile, in a nonstick skillet, heat oil over medium-high heat; saute onion until tender. Stir in spinach until wilted. Whisk together eggs and salt; add to skillet. Cook and stir until eggs are thickened and no liquid egg remains; spoon onto mushrooms. Sprinkle with cheese and, if desired, basil.

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Cover and cook over low heat about 15 minutes. Step 2. Sprinkle the mushroom mixture with flour and stir to coat evenly. Add the broth and stir. Simmer, uncovered, about 10 minutes. Step 3. Pour and scrape the mixture into the container of a food processor. Process to a fine puree.

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Preheat the oven to 450°F. Make the vegan mozzarella spread. Place the portobello mushrooms on a parchment lined sheet pan. Brush the mushrooms with olive oil on both sides and season with salt and pepper. Place the mushrooms caps cut stem side up and roast in the oven for 10-12 minutes or until tender. Remove from the oven.

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Mushroom Florentine Soup: Add: 1 cup of sliced mushrooms (like cremini or shiitake) sautéed with the onions and garlic. Artichoke Florentine Soup: Add: 1 can of drained and coarsely chopped artichoke hearts along with the spinach. Pro Tips: Always opt for freshly shredded parmesan for a smoother texture.

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Whisk together flour, chicken broth, milk, salt and pepper. Set aside. While pasta cooks, in a large skillet heat olive oil over medium-high heat. When oil begins to ripple add sliced mushrooms, sauté for 6 minutes. Add minced garlic, sauté for 2 more minutes until garlic just begins to brown.

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How To Make mushroom florentine soup. 1. Saute the mushrooms, onion, garlic and seasonings in butter and wine; cook on high heat until reduced by half, about 4 minutes. 2. Remove from the heat and put half of the soup in a small, deep bowl. Puree the soup in the bowl with a stick blender.

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Instructions. Place the chicken broth and thighs in a large stock pot and bring to a boil. Lower heat to a simmer and cover. Poach the thighs for 8 minutes, then turn off heat. Remove thighs from stock and put on cutting board to cool.

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Use a spoon to scrape any brown bits off the bottom of the pan to deglaze it. Add the diced onions and cook until it's soft and translucent and the wine cooks down, 3-4 minutes. Add the garlic and and Italian seasoning and cook for another 1-2 minutes until fragrant. Add the chicken broth and stir to combine.

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Instructions. Melt the butter in a large Dutch oven or soup pot set over medium heat. Add the onion and saute for 4 to 5 minutes or until softened and lightly browned. Stir in the garlic and cook for 30 seconds. Add the chicken bone broth, heavy cream, white wine and Italian seasoning.

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Slice mushrooms and saute in olive oil in small skillet over medium heat until just tender. Remove to a small plate and set aside. Add spinach to skillet, over medium heat, and season with salt, onion, garlic. Stir and cook a few minutes. Lightly butter a 9" pie plate. Line pie plate with cooked spinach. Top with mushrooms.

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Add the chicken broth, cream, shredded chicken, and spinach. Add the chopped artichoke hearts, if using (optional). Season with sea salt and black pepper to taste, if desired. Bring to a simmer, then simmer for about 5 minutes, until the spinach wilts and soup is hot.