CROCK-POT CHICKEN FLORENTINE SOUP

There’s something magical about Crock-Pots, right? You combine a bunch of ingredients and plug it in and voilá, you come home to a ready-to-serve meal that not only has infused your kitchen with the scent of something yummy, but probably tastes pretty darn delicious, too. The only problem I’ve found with Crock-Pot cooking is a shortage of recipes. We have a few go-to soups and two amazing chili recipes, but I wanted to expand my recipe repertoire. That, my friends, is how this soup came to be. I wanted something hearty and healthy that was sophisticated enough for grown-up taste buds, but simple enough that the kids would eat it, too. This chicken Florentine soup recipe was a hit on all counts. Another thing I love about it is that most of the ingredients are pantry staples, so you can whip it up without having to run to the store.

Quintessential comfort food, this chicken Florentine soup brings tender, shredded chicken and savory sun-dried tomatoes together with whole wheat egg noodles and spinach in a thick and creamy, almost gravy-like, broth. Better yet? This recipe is perfect for your Crock-pot (slow cooker) and calls only for real food ingredients; you won’t need any of those cream of fill-in-the-blank canned soups. Who’s got your back? Yep, me.


Creamy Crock-pot chicken Florentine soup made with real food ingredients

Top each steaming bowl with freshly-grated Parmigiano-Reggiano and a generous sprinkling of cracked pepper. I like to serve this with whole wheat yeast rolls, but a crusty baguette would work equally well.

 

Creamy Crock-pot chicken Florentine soup made with real food ingredients

Chicken Florentine soup

Serves 8     adjust servings

 

Ingredients

  • 1 lb. boneless, skinless chicken breast
  • 6 cups chicken stock
  • 1 small onion, chopped
  • 3 oz. sun-dried tomatoes
  • 1 1/2 teaspoons salt
  • 1 teaspoon Herbes de Provence
  • 1/2 cup butter
  • 3/4 cup flour
  • 2 cups whole milk
  • 1/4 cup dry white wine
  • 6 oz. fresh spinach leaves, rinsed and trimmed
  • 6 oz. whole wheat egg noodles, uncooked
  • Parmigiano-Reggiano, grated (optional) for topping

Instructions

To make in a Crock-Pot:

Place chicken, stock, onion, tomatoes, salt and Herbes de Provence in your Crock-pot and heat on low for six hours.Remove the chicken breast from the Crock-pot and, using two forks, shred the chicken. Return to Crock-Pot.

Melt butter in a saucepan over medium heat. Add flour and whisk to combine. Allow the mixture to cook until light golden brown. Slowly whisk in the milk and continue to stir until it becomes thick and creamy. Stir in the wine.

Change Crock-pot temperature to low. Pour the milk mixture into the Crock-Pot. Add spinach and egg noodles. Continue to cook soup until spinach is wilted, noodles are soft and it is heated through (about 15-20 minutes).

Season with salt and pepper to taste. Serve topped with grated Parmigiano-Reggiano cheese.

To make in an Instant Pot:

Place chicken, stock, onion, tomatoes, salt and Herbes de Provence in your Instant Pot. Lock the lid into place and move the valve to "steam." Adjust the mode to manual and set the timer to 20 minutes. When cooking is complete, manually release pressure by moving valve to "vent." Remove the chicken breast and, using two forks, shred the chicken. Return to Instant Pot.

Melt butter in a saucepan over medium heat. Add flour and whisk to combine. Allow the mixture to cook until light golden brown. Slowly whisk in the milk and continue to stir until it becomes thick and creamy. Stir in the wine.

Stir the milk mixture into the Instant Pot. Add spinach and egg noodles. Replace lid and lock it into place with the valve set to "steam." Adjust to manual cooking mode and set the timer for five minutes. When cooking time is complete, manually release pressure by moving valve to "vent."

Season with salt and pepper to taste. Serve topped with grated Parmigiano-Reggiano cheese.

by

Recipe Notes

 

1 review
Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 436kcal Calories from fat 167
% Daily Value
Total Fat 19g 29%
Saturated Fat 10g 50%
Transfat 0g
Cholesterol 101mg 34%
Sodium 795mg 33%
Carbohydrate 41g 14%
Dietary Fiber 3g 12%
Sugars 11g
Protein 26g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g

You might also enjoy:

Instant Pot Chicken Tamale Chowder

Instant Pot Soup Recipe | Chicken Tamale Chowder

Crock-Pot White Chicken Chili

Crock-pot white chicken chili

When I'm in the mood for a creamy comfort food, I turn to this Chicken Florentine soup recipe. It's healthy because it's made with all real food ingredients and it's easy because it's made in a slow cooker or Instant Pot.

12 Replies to “CROCK-POT CHICKEN FLORENTINE SOUP”

    1. I bought mine at Sprouts, but I don’t think it’s a terribly out of the ordinary product. I’m pretty sure you won’t have any difficulty finding it. If you do, you could always just sub in a mixture of marjoram, thyme, rosemary and oregano. Enjoy!

  1. Yup …googled it. McCormick has it in their line. We don’t have Sprouts. We do have another store that sells more of a fresh food line. May look into their spices.

  2. Darcie we had this for dinner last night and it was a hit! I subbed kale for the spinach because I happened to have kale. Also added peas and corn. Otherwise I followed it pretty closely and I think it was first time I did a sauce that was flour based in the crock pot. Yummy! When Mike just told me he’s going to have a bowl for breakfast I decided to leave you a comment! Thx for sharing.

    1. I’m so excited to hear that your family enjoyed the soup, Karen! I’m especially happy to hear it because this particular recipe was a Darcie original recipe–meaning I dreamed it up! Thanks for trying it and for coming back to let me know how it turned out! Hope all is well with you and yours.

  3. Yum, thanks for the new recipe! Made this for supper tonight and it was great! I didn’t have Herbes de Provence, so just added basil, oregano and thyme (I wish I would have had rosemary too!). I also subbed grape tomatoes just before serving, due to a lack of sun-dried tomatoes. Bad substitution. :) The flavor was weird with the soup. I told my mom about it and she said, “What? You don’t have sun-dried tomatoes in your pantry? I have failed you.” :)

    1. Love to hear that, Leah! Um, except the unfortunate part about the grape tomatoes. Womp womp. Also: your mom’s humor makes me want to meet her. ;) Stock up, my dear.

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