Chicken Florentine Recipe
A broth based soup with grilled chicken, bell peppers, white onions, spinach, banana peppers & Italian seasonings
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Ingredients
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Soup Base
Grilled Chicken
Greens & Finish
Method
Grilled Chicken
- 1
Prepare and grill chicken
Pat chicken breasts dry. In a small bowl combine 1 tbsp olive oil, garlic powder, 1/2 tsp Italian seasoning, 1/2 tsp salt and 1/4 tsp black pepper. Brush or rub mixture evenly over both sides of the chicken breasts. Preheat a grill or grill pan over medium-high heat (about 400°F/200°C). Grill chicken 5–7 minutes per side, or until internal temperature reaches 165°F (74°C) and juices run clear. Remove from grill and let rest 5 minutes, then slice into bite-sized strips or dice. Reserve.
Soup Base
- 2
- 3
Add peppers
Add the diced red bell pepper and sliced banana peppers to the pot. Cook another 3–4 minutes until peppers begin to soften.
- 4
Build the broth
Pour in 8 cups chicken broth and 1 cup water. Stir in 1 tsp dried Italian seasoning, 1 tsp dried oregano, 1 tsp crushed red pepper flakes, 1.5 tsp kosher salt and 3/4 tsp freshly ground black pepper. Bring to a gentle simmer over medium-high heat.
- 5
Simmer
Reduce heat to low and simmer uncovered for 10 minutes to allow flavors to meld and peppers to fully soften. Taste and adjust seasoning (salt/pepper) as desired.
Greens & Finish
- 6
Add spinach and chicken
Stir the packed baby spinach into the simmering broth in batches, allowing each addition to wilt before adding more. Add the grilled sliced chicken to the pot and stir to combine. Cook just until the spinach is fully wilted and the chicken is heated through, about 2–3 minutes.
- 7
Finish and serve
Remove the pot from heat. Stir in 1 tbsp fresh lemon juice and 1/2 cup freshly grated Parmesan cheese until combined. If you prefer a slightly richer soup, stir in 1/4 cup heavy cream now. Taste and adjust seasoning. Ladle soup into bowls and garnish with chopped fresh parsley and an extra sprinkle of Parmesan if desired.
