New this month
Get the Allrecipes magazine

Simple Chicken Florentine Soup

 made it  |  0 reviews   |   photos
Tricia Vaccaro-Coburn

"Simple, quick, and delicious!"
Added to shopping list. Go to shopping list.


1 h 15 m servings 263 cals
Original recipe yields 6 servings

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Heat olive oil in a large pot over medium heat. Cook whole chicken breast until browned, about 4 minutes per side. Transfer to a plate. Reduce heat to low; add onion, garlic, sazon seasoning, parsley, celery seeds, salt, and bay leaf. Cook and stir until onion is soft and fragrant, 5 to 8 minutes.
  2. Stir grape tomatoes into the pot; cook until softened, about 2 minutes. Pour in chicken broth. Increase heat to high. Return chicken breast to the pot; add cannellini beans, chickpeas, brown rice, and peppercorns. Bring to a boil; cook for 5 minutes. Reduce heat to low, cover, and simmer until flavors combine, about 30 minutes.
  3. Remove pot from heat; stir in spinach until wilted. Transfer chicken to a plate; shred using 2 forks. Stir shredded chicken back into the soup.

Nutrition Facts

Per Serving: 263 calories; 6.4 g fat; 36.9 g carbohydrates; 14.7 g protein; 10 mg cholesterol; 702 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 0