Description
This Chicken Florentine Soup combines tender chicken, vibrant spinach, and comforting gnocchi in a creamy broth. Perfect for quick dinners or cozy meals!
Ingredients
Scale
- 2 tablespoons salted butter
- 1 cup carrots (diced)
- 1 cup celery (diced)
- 1 cup onion (diced)
- 6 cups chicken stock
- 1/2 teaspoon table salt (plus more as needed)
- 3 cups 10% cream (sometimes called half-and-half or blend)
- 4 cups baby spinach
- 3 cups rotisserie chicken (pulled or shredded)
- 2 cups pre-packaged gnocchi (or other cooked pasta shape)
- 1/2 teaspoon ground black pepper
- 1 medium lemon (zest only)
- 1/2 cup parmesan cheese (grated)
Instructions
- Preheat a large heavy-bottomed pot over medium-low heat and melt the butter.
- Add diced carrots, celery, and onion. Increase heat to medium and cook for 5 to 6 minutes until softened.
- Pour in the chicken stock and salt, cover the pot, increase heat, and bring to a boil. Reduce heat and simmer for 8 to 9 minutes to soften the vegetables, stirring occasionally.
- Remove the lid and lower the heat. Once the soup is not boiling vigorously, add the cream and stir until heated through.
- Add the baby spinach and stir until wilted. Then incorporate the chicken, gnocchi, and black pepper. Simmer for 5 minutes.
- Mix in the Parmesan cheese and lemon zest, taste, adjust salt and pepper if necessary, and serve hot with extra grated Parmesan on top.
Notes
For an extra kick, add a pinch of red pepper flakes during cooking.
Leftovers can be refrigerated and reheated, but the gnocchi may soften in consistency.
Feel free to substitute any cooked pasta in place of gnocchi.
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 3g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 60mg