Chicken Florentine Soup - 14.3g Carbs, 2.3g Fiber, 4.7g Sugar
From: www.justapinch.com - added by Cathy Jacobsen
This recipe was inspired by a local Italian restaurant that We would frequent often just to get this soup. So I created my version which is a bit lighter and healthier than the restaurant version. I have made this many times and it always turns out wonderful. I make croutons from baguette that I keep in my freezer by cutting into 1 " pieces, drizzling with some Olive oil, a little salt & Pepper and baking at 400. Stand right there and watch them. The minute you turn your back they will Burn! Also, if you are using frozen spinach, simply thaw and squeeze dry and add only 2 cups. Enjoy!
Cook time: 30 Min
Prep time: 40 Min
Serves: 4
2 medium organic boneless, skinless chicken breasts
1 Tbsp extra virgin olive oil
2 Tbsp butter
1 large shallot OR 1 small onion, diced
2 stalks organic celery. chopped
2 large organic carrots, peeled & diced
2 large garlic cloves, chopped
3 Tbsp all purpose flour
1/2 tsp dried thyme
1/4 tsp cayenne pepper or to taste
1/2 tsp kosher salt
1/2 tsp black pepper
4 cup organic chicken stock
1 cup organic half & half
3 cup fresh baby spinach
1. Cut chicken breasts into bite size pieces and season with salt & pepper. Heat olive oil in a 2-3 qt saucepan. Add Chicken and cook until no longer pink. Remove from pan with a slotted spoon and set aside.
2. Add 2 tablespoons of butter to the same pan and add the onion, carrots and celery. Cook for 5 min or until onions are translucent. Add Garlic, Thyme & Cayenne, Salt & Pepper. Cook for another 3 minutes.
3. Add flour to the vegetables and cook for 1 minute longer. Add the Chicken stock slowly to mixture. Cook for 20 minutes or until vegetables are tender and soup thickens.
4. Add the Half & Half & cook and stir until thickened. Add Chicken and Spinach, cooking for another 5-10 min. Check the seasonings and add more Salt, Pepper or Cayenne to taste.
Nutrition From: www.caloriecount.about.com
Omitting added salt. Substituting low sodium broth.
Serves: 4
Serving Size: 473 g
Nutrition per Serving: 352 Calories, 187 Calories from Fat, 20.7g Total Fat, 9.6g Saturated Fat, 0g Trans Fat, 98mg Cholesterol, 251mg Sodium, 14.3g Total Carbs, 2.3g Dietary Fiber, 4.7g Sugars, 26.3g Protein
Vitamin A 173% - Vitamin C 18% - Calcium 14% - Iron 14%
Nutrition Grade: B-
Good points:
High in niacin
Very high in vitamin A
Very high in vitamin B6
Bad points:
High in saturated fat
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