Chicken Florentine Soup
2 lbs. cooked chicken breast or turkey cut in bite sized pieces
(I used the breast meat from 2 rotisterie chickens)
2 cups chopped onions
1 cup chopped celery
2 tbl. Chopped garlic
1 lb. Fresh spinach
2 quarts of chicken stock
1 quart of water
1 can (Large) crushed tomatoes
1 tbl. Basil
(I also added fresh parsley and tarragon not in the original recipe)
1 tbl. Parmesan cheese
2 tbl. Olive oil
Salt and Pepper to taste
I also added some creole seasoning and a pinch of cayenne pepper
that the original recipe didn't call for.
Saute onions, celery, garlic in olive oil and cook until veggies are tender; add water, tomatoes, and basil; bring to a boil and simmer for 20 minutes; add spinach and simmer for 10 minutes; add salt and pepper to taste; garnish with parmesan cheese. Serves 6
