Roasted Chicken Florentine Soup

Cookbook Recipe #46

I saw this cookbook at Barnes and Noble awhile back. I saw on the cover that it was a restaurant that Rachael Ray had been to on her show Tasty Travels. I also love soup so naturally I picked it up and thumbed through it. The cookbook is really well done in that all the pictures make the soup look amazing. I did not realize until after I bought the book that the restaurant The Soup Box, is actually in Chicago. Although 99% of the recipes in the book contain onions, as most soups do, so I do not know if I would actually like the soups at the restaurant.

 For some reason I have been wanting to try a chicken florentine type of recipe so I thought this would be perfect. I changed up the original recipe as always. I used frozen spinach instead of fresh, I used cheese tortellini instead of spinach and cheese, and I left out the onion and celery. I also added another cup of broth because I like my soup a little thinner. The soup came out soooo good. I would have to say it is one of the best soups I have made in a long time.

Roasted Chicken Florentine Soup
Adapted from The Soup Box Cookbook

1 carrot, diced
2 tablespoons olive oil
1 tablespoon flour
1 tablespoon minced garlic
Salt
Pepper
1/4 teaspoon thyme
32oz box chicken broth, plus 1 cup if you want more liquid
1 cup whole milk
1 box frozen spinach, thawed and squeezed dry
1 12oz package frozen cheese tortellini
2 cups pre-roasted chicken, shredded

In a large dutch oven over medium heat, cook carrots in olive oil. Cook about 8 minutes until tender.

Add flour, garlic, salt, pepper and thyme. Cook for 2 minutes, stirring constantly.

Add broth and milk and bring to a boil.

Add spinach, chicken and tortellini. Cook for 10 minutes.

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This recipe is linked on:  Cast Party Wednesday, What's Cooking Wednesday, Linking up With Luna,  Show and Share Wednesday,   Full Plate Thursday, Link it Up Thursday, Thriving on Thursdays, Tasty Thursdays