Chicken Florentine Soup

Slower Cooker Recipe
Chicken Florentine Soup
Chicken Florentine Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 1

    Tbsp olive oil

  • 2

    lbs skinless, boneless chicken thighs, cut into 1-inch pieces

  • 2

    14 oz. cans reduced sodium chicken broth

  • 1

    14-1/2 oz. cans diced tomatoes with basil, oregano and garlic, undrained

  • 1

    15-19 oz. can white kidney beans (cannellini beans), rinsed and drained

  • 1/2

    tsp finely shredded lemon peel

  • 2

    Tbsp lemon juice

  • 2

    cloves garlic, minced

  • 1

    tsp dried Italian seasoning, crushed

  • 1/4

    tsp salt

  • 1-1/2

    cups chopped zucchine

  • 2

    cups chopped fresh spinach

Directions

Night before prep: 1. Cut chicken thighs into pieces, place ina container, cover and refrigerate 2. Chop zucchine and fresh spinach, place in a covered container and refrigerate Preparation: 1. In a large skillet heat olive over meadium high heat. Brown chicken, half at a time, in hot oil. Drain off fat. 2. In a 5-6 qt. slow cooker combine chicken broth, undrained tomatoes, beans, lemon peel, lemon juice, garlic, Italian seasoning and salt. 3. Cover and cook on low heat setting for 5-6 hours or on high heat for 2-1/2 to 3 hours. 4. If using low heat setting, turn to the high heat setting. Stir in zucchini. Cover and cook about 15 minutes more or until zucchini is tender. Stir in spinach.

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