The following recipe, video and photography were provided by our partner, Chef Billy Parisi.
When the weather turns crisp and chilly, warm your body and soul with a bowl of Chicken Florentine Soup!
To allow for less time in the kitchen and more time around the table, use a hot and savory Heinen’s rotisserie chicken instead of roasting chicken yourself. Paired with fresh carrots, celery, baby spinach and potatoes in a creamy, cheesy broth, no one will ever know this recipe called for a shortcut!
Chicken Florentine Soup
- Cook time:
- Prep time:
- Total time:
- 2 Tbsp. olive oil
- ½ yellow onion, peeled and small diced
- 2 garlic cloves, finely minced
- 3 celery stocks, medium diced
- 2 carrots, peeled and medium diced
- 1 Heinen's rotisserie chicken, carved and cut into large pieces
- 15 oz. can Heinen's diced tomatoes, drained
- 2 15 oz. cans Heinen's great northern beans, drained
- 2 cups large Yukon potatoes, diced
- 1 ½ Tbsp. Heinen's organic Italian seasoning
- 64 oz. Heinen's chicken stock
- 8 oz. cream cheese block
- 2 cups Heinen's shredded mozzarella cheese
- 3 cups Heinen's baby spinach, packed
- Salt and pepper, to taste
- Add the oil to a large pot over medium-high heat and cook the onions, garlic, celery and carrots for 4 -5 minutes or until lightly browned.
- Add the chicken, tomatoes, beans, potatoes, Italian seasoning and chicken stock. Bring to a boil. Turn the heat down to a low simmer and cook for 5-10 minutes or until the potatoes are tender.
- Finish by stirring in the cream cheese, mozzarella cheese, spinach, salt and pepper until the cheese is completely incorporated.
Can you leave out the beans?
Hi Nancy, you can leave the beans out without losing this soup’s delicious flavor. We hope you enjoy it!