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Chicken Florentine Soup

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Monday, 10 November 2008 04:19
    • 2 onions, sliced
    • 2 cloves of garlic
    • olive oil
    • 1 Tbs. cornstarch
    • carrots, chopped
    • 2 stalks celery chopped
    • parsley
    • celery salt
    • black pepper
    • Italian seasoning
    • 1 bay leaf
    • 2 big cans of chicken stock
    • 2 boneless chicken breast, chopped
    • 1 package frozen spinach thawed
    • acini di pepe pasta, tortellini, or rice
    Chicken Florentine Soup
  • In a large stock pot saute onions and garlic with olive oil until transparent. Add cornstarch constantly stirring. Next add your celery salt, pepper, parsley, bay leave, Italian seasoning. Add Chicken broth and bring to a boil then add carrots and celery.
  • Take your 2 chicken breasts and boil them in a pot of water until done. Chop chicken up and add to stock pot. Finally, 15 minutes before serving add spinach and pasta or rice. Check for flavor, add more seasoning if needed. serve. Makes 8 cups.


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