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Simple Chicken Florentine Soup
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Hearty chicken and bean soup with brown rice, perfect for a satisfying meal and leftovers.
Ingredients:
  • 2 tablespoons olive oil
  • 1 skinless, boneless chicken breast
  • 0.5 onion, finely chopped
  • 2 tablespoons minced garlic
  • 1 (.18 ounce) packet sazon seasoning (such as Goya®)
  • 2 teaspoons dried parsley
  • 0.5 teaspoon celery seeds
  • 1 pinch salt
  • 1 bay leaf
  • 1 cup quartered grape tomatoes
  • 1 (32 ounce) package fat-free chicken broth
  • 1 (15 ounce) can cannellini beans, drained
  • 1 (15 ounce) can chickpeas, drained
  • 0.5 cup parboiled brown rice
  • 3 peppercorns
  • 2 cups chopped spinach
Instructions:
  • In a large pot over medium heat, warm olive oil until shimmering. Sear whole chicken breast until golden brown on each side, about 4 minutes per side. Place the chicken on a plate. Lower the heat to low and add onion, garlic, sazon seasoning, parsley, celery seeds, salt, and bay leaf. Sauté until the onion is tender and aromatic, about 5 to 8 minutes.
  • Add grape tomatoes to the pot and cook until softened, around 2 minutes. Pour in chicken broth and increase heat. Add back the chicken breast, along with cannellini beans, chickpeas, brown rice, and peppercorns. Bring to a boil and cook for 5 minutes. Reduce heat, cover, and simmer for 30 minutes to let flavors meld.
  • Take the pot off the heat and blend in the spinach until it wilts. Move the chicken to a plate and shred it using two forks. Mix the shredded chicken back into the soup.

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