Pella Chronicle

October 8, 2013

Chicken Florentine Soup

The Chronicle

Pella —

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 stalk(s) 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 c organic chicken stock
1 c organic half & half
3 c fresh baby spinach
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.
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.
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.
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.