Chicken Florentine Soup

Roasted Chicken Florentine Soup

Adapted from The Soup Box Cookbook


1 carrot, diced

2 tablespoons olive oil

1 tablespoon flour

1 tablespoon minced garlic

Salt

Pepper

1/4 teaspoon thyme

32oz box chicken broth, plus 1 cup if you want more liquid

1 cup whole milk

1 box frozen spinach, thawed and squeezed dry

1 12oz package frozen cheese tortellini

2 cups pre-roasted chicken, shredded


In a large dutch oven over medium heat, cook carrots in olive oil. Cook about 8 minutes until tender. 


Add flour, garlic, salt, pepper and thyme. Cook for 2 minutes, stirring constantly. 


Add broth and milk and bring to a boil.


Add spinach, chicken and tortellini. Cook for 10 minutes. 

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