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. Set mode to saute and stir until the egg noodles are cooked through and the spinach is wilted.

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

Recipe Notes

 

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