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Chicken Florentine Soup

Rated as 5 out of 5 Stars

"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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Ingredients

1 h servings 349 cals
Original recipe yields 4 servings (4 cups)

Directions

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  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.

Footnotes

  • Cook's Note:
  • If using regular spinach leaves, I would cut the leaf in half lengthwise.

Nutrition Facts


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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Reviews

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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...