Creamy Chicken Florentine Soup
This creamy chicken florentine soup recipe with buttery artichokes and spinach is the perfect 20-minute dinner with Italian flair.
Servings: 6 Servings
Ingredients
- 1 tablespoon extra virgin olive oil
- 4 cloves garlic minced
- 1/2 large yellow onion diced
- 2 teaspoon dried Italian seasoning
- 4 cups chicken broth reduced sodium
- 1 cup coconut cream
- 1 pound of shredded chicken
- 10 ounces spinach
- 1 14- oz can artichoke hearts drained and chopped
- ½ teaspoon kosher salt
- ¼ teaspoon of ground black pepper more to taste
Instructions
- In a large pot over medium heat, add olive oil. Add in the garlic. Saute for about a minute, until fragrant, but do not brown.
- Add the onions and Italian seasoning. Saute for 7-10 minutes, until lightly browned and just starting to caramelize.
- Add the chicken broth, coconut cream, shredded chicken, and spinach. Add the chopped artichoke hearts. Season with kosher salt and black pepper to taste, add more as desired
- Bring to a simmer, then simmer for about 5 minutes, until the spinach wilts and soup is hot.