Simple Chicken Florentine Soup recipe
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Ingredients
- 2 tablespoons olive oil 1 skinless, boneless chicken breast ½ onion, finely chopped 2 tablespoons minced garlic 1 (.18 ounce) packet sazon seasoning (such as Goya®) 2 teaspoons dried parsley ½ teaspoon celery seeds 1 pinch salt 1 bay leaf 1 cup quartered grape tomatoes 1 (32 ounce) package fat-free chicken broth 1 (15 ounce) can cannellini beans, drained 1 (15 ounce) can chickpeas, drained ½ cup parboiled brown rice 3 peppercorns 2 cups chopped spinach
Nutrition Info
- 262.7 caloriescarbohydrate: 36.9 gcholesterol: 9.8 mgfat: 6.4 gfiber: 6.4 gprotein: 14.7 gsaturatedFat: 0.9 gservingSize: -sodium: 702.2 mgsugar: 1 gtransFat: : -unsaturatedFat: : -
Directions Simple Chicken Florentine Soup
Directions
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Heat olive oil in a large pot over medium heat. Cook whole chicken breast until browned, about 4 minutes per side. Transfer to a plate. Reduce heat to low, add onion, garlic, sazon seasoning, parsley, celery seeds, salt, and bay leaf. Cook and stir until onion is soft and fragrant, 5 to 8 minutes.
Stir grape tomatoes into the pot, cook until softened, about 2 minutes. Pour in chicken broth. Increase heat to high. Return chicken breast to the pot, add cannellini beans, chickpeas, brown rice, and peppercorns. Bring to a boil, cook for 5 minutes. Reduce heat to low, cover, and simmer until flavors combine, about 30 minutes.
Remove pot from heat, stir in spinach until wilted. Transfer chicken to a plate, shred using 2 forks. Stir shredded chicken back into the soup.