Creamy Chicken Florentine Soup |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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From most recent book. Haven't tried. Reduced fat cream cheese adds richness to this quick chicken soup. To save time, purchse chopped frozen spinach rather than whole leaves. Ingredients:
1 tablespoon extra virgin olive oil |
1 small onion, finely chopped |
2 garlic cloves, thinly sliced |
1/8 teaspoon salt |
1/8 teaspoon fresh ground pepper |
12 ounces boneless skinless chicken breasts, cut into 1 inch cubes |
10 ounces frozen chopped spinach, thawed and well drained |
2 ounces reduced-fat cream cheese, cubed |
3 cups low sodium chicken broth |
Directions:
1. In a medium heavy-bottomed saucepan, heat oil over medium heat. Add onion, garlic, salt and pepper; cook, stirring occassionally until the onion is softened, about 7 minutes.
2. Add chicken, and spinach; stir for 1 minute. Add cream cheese and stir until melted. Add broth, bring to a simmer, and simmer until chicken is cooked through, about 5 minutes. Serve warm.
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