When it comes to making a healthy delicious dinner that is ready in 20 minutes, this Creamy Chicken Florentine Soup comes together with a few simple ingredients.
Instant Pot Chicken Florentine Soup
This is one of the best creamy chicken soups you will ever try. Filled with tender chicken and all of the flavors of the chicken florentine in a rich broth. This dinner is healthy and delicious and is perfect on those cold winter days.
This light and flavorful soup is inspired by classic Chicken Florentine recipes, but it has some unique elements of its own. For example, pureed white beans and a chunk of Parmesan rind add to its creaminess, while a bit of baby arugula introduces an interesting note to the overall flavor profile. The result is a delicious combination you’ll want to make again and again.
What is Chicken Florentine Soup
Chicken florentine soup is a creamy soup that has all of the flavors of chicken florentine. With chicken, sun dried tomatoes, mushrooms, and cannellini beans.
How to Store Creamy Chicken and Spinach Soup
If you have leftovers of this Creamy chicken and spinach soup, you will want to store the leftover soup in the refrigerator. Be sure to move the soup to an airtight container and store it in the refrigerator for up to 3 days.
Can This Soup Be Made in the CrockPot
You can make this Chicken Florentine Soup in the slow cooker by setting everything up in the slow cooker and cooking on low for 6-8 hours.
How Many Weight Watchers Points in this Soup
This soup is a delicious and filling soup that is perfect for Weight Watchers. This soup comes in at
- Purple– 4 points
- Blue – 4 Points
- Green – 10 points
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Ingredients in Chicken Florentine Soup Recipe
- Sundried tomatoes
- Water
- Cannellini beans
- Half and Half
- Extra virgin olive oil
- Red onion
- Garlic
- Chicken broth
- White mushrooms
- Parmesan cheese rind
- Italian seasoning
- Boneless, skinless chicken breasts
- Sea salt and black pepper
- Baby spinach
- Baby arugula
- Freshly grated Parmesan cheese
How to Make Easy Chicken Florentine Soup
Place the sundried tomatoes in 2 cups water and set aside. Let soak until softened, approximately 30 minutes, then chop into small pieces. Reserve the soaking liquid and set aside.
Rinse and drain one can of cannellini beans, and puree the other with its liquid in a blender or food processor. Set aside.
Remove half and half from the refrigerator and set aside at room temperature until the soup is done cooking. (This will prevent it from curdling when added to the hot soup later).
Add olive oil to Instant Pot and press the “Sauté” button. Set the heat setting to high and add the onion and garlic. Cook, stirring occasionally, until the onion is soft and translucent, approximately 4-5 minutes.
Add chicken broth and scrape any brown bits off the bottom of the container, then add the chopped sundried tomatoes and soaking liquid, the whole and pureed white beans, mushrooms, cheese rind, and Italian seasoning. Season with salt and black pepper, to taste, and stir to combine.
Submerge the chicken breasts in the liquid and add lid. Securely lock into position and set the pressure value to the “Sealing” position.
Press the “Manual” button and adjust heat setting to high. Then, adjust the cook time to 10 minutes. After a brief pause, the Instant Pot will automatically start building pressure.
When cook time is complete, allow pressure to release naturally for 10 minutes, then flip the pressure value to “Venting” to release any remaining steam.
Carefully open lid and add spinach, arugula, half and half, and grated Parmesan cheese. Stir until the greens are wilted and the cheese is completely melted. Taste and adjust seasonings as desired.
Serve immediately with additional grated Parmesan cheese, if desired. Enjoy!
Want More Soup Recipes
- Creamy Chicken Mushroom Soup
- Turkey and White Bean Soup
- Black Bean Sweet Potato Soup
- Olive Garden Minestrone-Soup
- Butternut Squash Soup
Need more ideas and help to stay on track with Weight Watchers?
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- Use these Meal Prep containers so you have meals ready that are low in points and help you avoid the wrong foods. You can also use the Weight Watchers Freestyle Make It and Take It Kit.
- Make sure you are drinking enough water with a reusable water bottle that helps you track your water. I have these 2 and they work great. Hydr-8 Purple 32ounce Water Bottle with Swivel Lid and 32 oz Clear Sports Water Bottle, Best for Measuring H2o Intake
- If you don’t want to pay for the app to be able to calculate your points, consider the Weight Watchers SmartPoints Calculator for Freestyle Program which is sold by Weight Watchers so you know the Points are right. The online calculators are not always accurate.
- Need to start an Exercise Program? Try this Weight Watchers 15 minute Boot Camp DVD.
Instant Pot Chicken Florentine Soup
Ingredients
- ½ c. sundried tomatoes not packed in oil
- 2 c. water
- 30 oz. cannellini beans
- 1/3 c. half and half
- 1 T. extra virgin olive oil extra virgin
- 1 small red onion chopped small
- 3-4 cloves garlic chopped
- 4 c. chicken broth
- 8 oz. white mushrooms cleaned and slice cleaned and sliced
- 4 inch Parmesan cheese rind
- 2 t. Italian seasoning
- 1½ lbs. boneless skinless chicken breasts
- Sea salt and black pepper to taste
- 1 c. baby spinach
- 1 c. baby arugula
- ½ c. freshly grated Parmesan cheese plus additional for serving
Directions
- Place the sundried tomatoes in 2 cups water and set aside. Let soak until softened, approximately 30 minutes, then chop into small pieces. Reserve the soaking liquid and set aside.
- Rinse and drain one can of cannellini beans, and puree the other with its liquid in a blender or food processor. Set aside.
- Remove half and half from the refrigerator and set aside at room temperature until the soup is done cooking. (This will prevent it from curdling when added to the hot soup later).
- Add olive oil to Instant Pot and press the “Sauté” button. Set the heat setting to high and add the onion and garlic. Cook, stirring occasionally, until the onion is soft and translucent, approximately 4-5 minutes.
- Add chicken broth and scrape any brown bits off the bottom of the container, then add the chopped sundried tomatoes and soaking liquid, the whole and pureed white beans, mushrooms, cheese rind, and Italian seasoning. Season with salt and black pepper, to taste, and stir to combine.
- Submerge the chicken breasts in the liquid and add lid. Securely lock into position and set the pressure value to the “Sealing” position.
- Press the “Manual” button and adjust heat setting to high. Then, adjust the cook time to 10 minutes. After a brief pause, the Instant Pot will automatically start building pressure.
- When cook time is complete, allow pressure to release naturally for 10 minutes, then flip the pressure value to “Venting” to release any remaining steam.
- Carefully open lid and add spinach, arugula, half and half, and grated Parmesan cheese. Stir until the greens are wilted and the cheese is completely melted. Taste and adjust seasonings as desired.
- Serve immediately with additional grated Parmesan cheese, if desired. Enjoy!
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