MultiPot Chicken Florentine Soup Recipe

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I've partnered with Mealthy to bring you this post as part of the #MealthyMom program. Giveaway at bottom of post.

Fall is finally here!! The new season brings the start of school, sports and very little time to make a homemade meal.  I’m sharing a little secret with you – the Mealthy MultiPot!  You can have a wholesome dinner on the table in 30 minutes.

I’m sharing a favorite fall recipe of ours that is a twist on a classic Chicken Florentine recipe.  In this soup recipe, we’ve combine purred white beans and a chunk of Parmesan rind to add to its creaminess and baby arugula that brings an interesting flavor profile.

MultiPot Chicken Florentine Soup Recipe

Chicken Florentine Soup Recipe

Chicken Florentine Soup Ingredients:

  • ½ c. sundried tomatoes (not packed in oil)
  • 2 c. water
  • 2 15-oz. cans cannellini beans
  • 1/3 c. heavy cream
  • 2 T. extra virgin olive oil
  • 1 small red onion, chopped small
  • 3-4 cloves garlic, chopped
  • 4 c. chicken broth
  • 8 oz. white mushrooms, cleaned and sliced
  • 4” 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

For a bit more flavor, you can use economical boneless, skinless chicken thighs instead of the chicken breasts, but be sure to trim and remove any excess fat first.

You’ll find these kitchen tools useful (I've included affiliate links to the products I use at home):

  • Mealthy MultiPot – for the best price you can order direct from Mealthy! Don’t forget to download the Mealthy app and register your MultiPot when it arrives.
  • Immersion Blender – my favorite tool for soups, especially when you can use the immersion blender when cooking, it cuts down on dishes and is simple to use.

The Mealthy MultiPot was built to anticipate every cooking need and features 9 cooking functions in one appliance.  From cooking rice to baking cakes and everything in between you’ll get a meal to the table 70% faster when using one of the 14 pressure cooking preset programs.  Plus the MultiPot also comes with a steamer basket and trivet so you can cook two dishes at once!

Quick and Easy Chicken Florentine Soup Recipe

Chicken Florentine Soup Directions:

  1. 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.
  2. Rinse and drain one can of cannellini beans, and puree the other with its liquid in a food processor or an immersion blender. Set aside.
  3. Remove heavy cream 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
  4. Add olive oil to Mealthy MultiPot 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.
  5. 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.
  6. Submerge the chicken breasts in the liquid and add the lid. Securely lock into position and set the pressure value to the “Sealing” position.
  7. Press the “Soup” button and ensure it is in normal mode. The timer will be set for 30 minutes, and after a brief pause, the Mealthy MultiPot will automatically start building pressure.
  8. When cook time is complete it is time to release the pressure.  Use the “quick release” method, turn the steam valve hand to Venting; pressure releases manually at a faster pace.
  9. Carefully open the lid and add spinach, arugula, heavy cream, and grated Parmesan cheese. Stir until the greens are wilted and the cheese is completely melted. Taste and adjust seasonings as desired.
  10. Serve immediately with additional grated Parmesan cheese, if desired. Enjoy!

If you want to save time on busy weeknights, soak the sun-dried tomatoes in advance.  After making a homemade batch of soup, you won’t go back to store-bought.  We hope you enjoy this MultiPot Chicken Florentine Soup recipe as much as we do.

Mealthy Moms Giveaway

We’ve partnered with Mealthy for a fun #MealthyMoms Giveaway!

The winner receives: #MelathyMoms Gift Pack including:

  • $35 Gift Card for Mealthy MultiPot
  • An exclusive #MealthyMoms Bamboo 4 Piece Utensil Set
  • A #MealthyMoms Sept Highlight Recipe Card Set

Giveaway Open to: US Residents, except where prohibited

Ends: October 5, 2018

Good luck!

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Chicken Florentine Soup MultiPot Recipe

5.0 from 4 reviews
MultiPot Chicken Florentine Soup Recipe
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • ½ c. sundried tomatoes (not packed in oil)
  • 2 c. water
  • 2 15-oz. cans cannellini beans
  • ⅓ c. heavy cream
  • 2 T. extra virgin olive oil
  • 1 small red onion, chopped small
  • 3-4 cloves garlic, chopped
  • 4 c. chicken broth
  • 8 oz. white mushrooms, cleaned and sliced
  • 4” 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
Instructions
  1. 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.
  2. Rinse and drain one can of cannellini beans, and puree the other with its liquid in a food processor or an immersion blender. Set aside.
  3. Remove heavy cream 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).
  4. Add olive oil to Mealthy MultiPot 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.
  5. 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.
  6. Submerge the chicken breasts in the liquid and add the lid. Securely lock into position and set the pressure value to the “Sealing” position.
  7. Press the “Soup” button and ensure it is in normal mode. The timer will be set for 30 minutes, and after a brief pause, the Mealthy MultiPot will automatically start building pressure.
  8. When cook time is complete it is time to release the pressure.  Use the "quick release" method, turn the steam valve hand to Venting; pressure releases manually at a faster pace.
  9. Carefully open the lid and add spinach, arugula, heavy cream, and grated Parmesan cheese. Stir until the greens are wilted and the cheese is completely melted. Taste and adjust seasonings as desired.
  10. Serve immediately with additional grated Parmesan cheese, if desired. Enjoy!
 

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