Simple Chicken Florentine Soup recipe

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Ingredients

2 tablespoons olive oil
1 skinless, boneless chicken breast
½ onion, finely chopped
2 tablespoons minced garlic
1 (.18 ounce) packet sazon seasoning (such as Goya®)
2 teaspoons dried parsley
½ teaspoon celery seeds
1 pinch salt
1 bay leaf
1 cup quartered grape tomatoes
1 (32 ounce) package fat-free chicken broth
1 (15 ounce) can cannellini beans, drained
1 (15 ounce) can chickpeas, drained
½ cup parboiled brown rice
3 peppercorns
2 cups chopped spinach

Nutrition Info

262.7 calories
carbohydrate: 36.9 g
cholesterol: 9.8 mg
fat: 6.4 g
fiber: 6.4 g
protein: 14.7 g
saturatedFat: 0.9 g
servingSize: -
sodium: 702.2 mg
sugar: 1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a large pot over medium heat. Cook whole chicken breast until browned, about 4 minutes per side. Transfer to a plate. Reduce heat to low, add onion, garlic, sazon seasoning, parsley, celery seeds, salt, and bay leaf. Cook and stir until onion is soft and fragrant, 5 to 8 minutes.

  2. Stir grape tomatoes into the pot, cook until softened, about 2 minutes. Pour in chicken broth. Increase heat to high. Return chicken breast to the pot, add cannellini beans, chickpeas, brown rice, and peppercorns. Bring to a boil, cook for 5 minutes. Reduce heat to low, cover, and simmer until flavors combine, about 30 minutes.

  3. Remove pot from heat, stir in spinach until wilted. Transfer chicken to a plate, shred using 2 forks. Stir shredded chicken back into the soup.

Recipe Yield

6 servings

Recipe Note

Simple, quick, and delicious!

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