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.
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.
- 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
- 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