Wednesday, December 29, 2010

Chicken Florentine Soup

This soup is out of this world!!! I believe it is my new favorite!!! During the cold months there is definitely nothing better than warm soup with homemade bread or rolls.

Chicken Florentine Soup

3 chicken breast cooked and shredded

1 onion, chopped

2 T. garlice

2 sweet bell peppers(red, orange, or yellow)chopped

2 T. Butter

1 tsp salt

3/4 tsp pepper

3 sprigs fresh rosemary chopped or 1 tsp dried and crushed

3 medium carrots, chopped

3-4 cups water

2 T. chicken bouillon

6 cups chicken broth

1/2 cup pesto

1 batch alfredo sauce (recipe below)

4-5 cups penne, cooked (i used whole wheat )

4 -6 cups chopped fresh spinach

Melt the butter in a large pot, add the onion, garlic, peppers , and carrots. Saute until they begin to get tender. Add shredded chicken and spices and cook for 5 minutes. Add the water, chicken bouillon, and chicken broth. Bring to a boil and simmer for 30 minutes. Add the pesto & alfredo sauce & spinach and simmer till heated through. Add cooked pasta right before you serve it.

Alfredo Sauce

1 stick butter

8 oz. cream cheese, softened

1 cup parmesan cheese

1 cup milk

1tsp garlic powder (not garlic salt)

In a saucepan, cook all ingredients on medium low heat until smooth and creamy. Add more milk if to thick for you. Use for soup above or over your choice of pasta.

Note: for the soup you may use store bought alfredo. you will need about 2 1/2 cups for the soup but i reccommend homemade it is way better tasting. I can't stand the store bought nasty stuff.


HollyL said...

I will be making this ASAP!! this looks great : )

Panda said...

I'm making this tomorrow (wish it was tonight!) Thanks for all this deliciousness!

Leslie said...

Jessie, for the parm cheese in the alfredo sauce, what exactly do you use (you know I'm no chef!)--freshly grated? the store-bought powdery stuff in a can?