Chicken Florentine Soup

Delicious, warming, creamy, indulgent, autumn soup.

Ingredients

• 1 tbsp olive oil

• 2 tbsp butter

• 450g chicken, chopped

• 1 medium onion, diced

• 2 medium carrots, diced

• 2 celery stalks, diced

• 4 garlic cloves, finely chopped

• 1 tsp thyme

• ¼ tsp red pepper flakes

• ¼ cup dry white wine

• ¼ cup plain flour

• 4 cups chicken stock

• 2 bay leaves

• 1 cup single cream

• 3 cups baby spinach

• ⅓ cup Parmesan cheese, grated

• Salt and black pepper to taste

Method

1. Heat the olive oil and the butter in a large pot over medium heat.

2. Add the chicken, season with salt and pepper and cook for 5-6 mins until golden on the outside and just cooked through. Transfer to a plate and set aside.

3. Add the onion, carrots, and celery and cook for 6–7 mins softened.

4. Stir in the garlic, thyme and red pepper flakes, and cook for another minute.

5. Pour in the white wine and let it bubble for 2–3 mins.

6. Sprinkle in the flour and stir constantly for 1–2 mins to create a roux.

7. Slowly pour in the chicken stock while whisking to avoid lumps.

8. Add the bay leaves and bring to a simmer.

9. Return the chicken to the pot and let it cook for 10–12 mins, stirring occasionally, until slightly thickened.

10. Stir in the cream and baby spinach and cook for 2–3 mins until the spinach is wilted.

11. Remove the bay leaves, stir in the grated Parmesan until melted.