2694 Durham-Chapel Hill Blvd., Durham, NC - Phone: 919.489.3944
Open 7 days a week from 7:30 am to 8 pm

Chicken Florentine Soup

You can use leftover roasted chicken for this quick and soup. Serve along side your favorite vegetarian sandwich made on Focaccia bread.

Yields 3 Quarts

3 tablespoons olive oil
1 yellow onion, diced (about 2 cups)
3 stalks celery, diced (about 1 cup)
2 medium carrots, diced (about 1 cup)
2 cloves garlic, minced
1 cup dry white wine
4 cups roasted chicken breast, shredded
7 cups chicken stock
Juice of half a lemon (about 2 tablespoons)
1 tablespoon balsamic vinegar
4 ounces fresh baby spinach
1 tablespoon dried basil
1 teaspoon dried oregano
Salt and freshly ground black pepper to taste

1. Heat the olive oil in a large pot over medium heat. Add the onion, celery and carrots and reduce the heat to medium-low and cook, stirring often, until the onion turns translucent and the carrots begin to soften, about 15 minutes. Add the garlic and cook, stirring for 2 minutes longer.

2. Pour in the wine, bring to a simmer and reduce by half. Add the chicken, chicken stock, lemon juice, and balsamic vinegar and simmer for 20-25 minutes. Add the spinach, basil, and oregano and cook until the spinach has wilted. Season to taste with salt and freshly ground black pepper. Serve immediately.

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  1. Nancy Shawn says:

    I questioned the addition of lemon juice and balsamic vinegar but followed the recipe precisely. It was wonderful – full of flavor. Raves from the whole family.

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2694 Durham-Chapel Hill Blvd., Durham, NC - Phone: 919.489.3944
Open 7 days a week from 7:30 am to 8 pm