Chicken Florentine Soup
"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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Ingredients1 h servings 349 cals
Original recipe yields 4 servings (4 cups)
- 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.
- 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.
- Cook's Note:
- If using regular spinach leaves, I would cut the leaf in half lengthwise.
Per Serving: 349 calories; 16.5 g fat; 26 g carbohydrates; 21.9 g protein; 61 mg cholesterol; 1408 mg sodium. Full nutrition
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