Comments on: Creamy Chicken Florentine Soup

By: Hunter Reed

Hunter Reed — Sun, 01 Aug 2010 18:52:21 +0000

i love all sorts of soup but my most favorite soup is none other chicken or beef soup.,-’

By: Francesca Webb

Francesca Webb — Thu, 10 Jun 2010 18:36:05 +0000

I really love to eat lots of different kinds of soup specially vegetable based soups.*”*

By: Aunt Ronnie

Aunt Ronnie — Tue, 10 Nov 2009 17:20:35 +0000

You go Dan!! I love the pork chops…..see you at Thanksgiving, AR

By: Rebecca

Rebecca — Mon, 23 Mar 2009 03:57:22 +0000

This looks delicious and so comforting! I’ll have to give it a try while it’s still “soup weather”. Thanks for sharing the recipe!

By: Recipe - Grilled Chicken With Spinach Pesto « Diary of a Would-be Chef

Recipe - Grilled Chicken With Spinach Pesto « Diary of a Would-be Chef — Thu, 05 Feb 2009 00:56:00 +0000

[...] in for a longer day, I’d have none of that tonight. Since I had leftover fresh spinach from Souper Sunday’s Creamy Chicken Florentine, I opted for a twist on a traditional Basil and Pine Nut [...]

By: Daniel Eizans

Daniel Eizans — Wed, 04 Feb 2009 21:43:44 +0000

Thanks for the tip Trase. I love rouxs. I use them a lot when I’m starting gravy for beef dishes. I didn’t think to use it in the soup recipe. I try to stay away from the dairy as much as possible for Vita’s sake, but since this had cream already, a little extra butter won’t hurt. I’ll give it a shot next time. Perhaps that’s how the DMC does it .

Also, I’m sure I could substitute the gluten free flour for the wheat stuff. I’ll let you know how it turns out.

By: Trase

Trase — Wed, 04 Feb 2009 18:54:13 +0000

It sounds delish! One suggestion I might make for increasing the creaminess – try making a roux from flour and butter to replace the cornstarch.

As far as proportions, I usually use 1 tablespoon of butter to 1/3 cup of flour per 2 cups of liquid. I think you would probably have to adjust that formula to your particular recipe, though. One of my favorite things is to melt the butter, add any chopped onion I’m using in the recipe and let the onions get soft, then add the flour in. Once it’s pasted up nicely, use a whisk to stir in the half and half gradually and then the chicken broth. It makes a really nice creamy base in my experience.