Chicken Florentine Soup

4 standard portions

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Ingredients

• 1 tablespoon olive oil (not extra virgin)
• 1 tablespoon unsalted butter
• 1 medium yellow onion (diced)
• 1 medium carrot (peeled and diced)
• 1 stalk celery (diced)
• 3 cloves garlic (minced)
• 4 cups low sodium chicken stock
• 2 chicken breasts (boneless and skinless, about 1.5 lb)
• 1 teaspoon salt (or to taste)
• ¼ teaspoon ground black pepper
• ½ teaspoon dried thyme
• 1 cup heavy cream (double cream in the UK)
• ½ cup shredded parmesan cheese
• 3 tablespoons cornstarch (cornflour in the UK, mixed with 2-3 tablespoons of water)
• 2 cups fresh baby spinach leaves

Method

1. Heat olive oil and melt butter in a dutch oven over medium heat until the butter has melted.
2. Add onion, carrot, and celery. Cook for about 3 minutes until they start to soften. Add garlic and cook for another 30 seconds.
3. Pour the chicken stock into the pot. Increase heat to bring it to a boil.
4. Add the chicken breasts, salt, black pepper, and dried thyme. Reduce heat to a simmer.
5. Partially cover the pot and let it simmer for 20-25 minutes or until the chicken is cooked through. The chicken is done when the internal temperature reaches 165°F (74°C).
6. Remove the chicken breasts from the pot, and shred using 2 forks, your hands (when the chicken cools enough to handle with your hands), or with a mixer.
7. Pour in the heavy cream and add shredded parmesan. Mix well and allow the soup to come back to a simmer.
8. In a small bowl, mix cornstarch and water and add it to the soup to thicken it. Stir in the shredded chicken.
9. Add the spinach leaves and let them wilt for 2-3 minutes. Taste the soup and adjust salt or pepper as needed. Serve warm with crusty bread.