Chicken Florentine Soup
Ingredients1 h servings 349
- 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 26 21.9 61 1408 Full nutrition
ReviewsRead all reviews 3
11.10.17 Seriously, this is one delicious bowl of soup folks. The chicken florentine soups I’ve had in the past always have been cream based, not this one. The addition of the rice and the to...
My husband and I enjoyed this soup. The flavors really blend well together. I followed the recipe fairly closely and it turned out great!