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Lunch / Dinner

Chicken Florentine Soup with Parmesan-Almond Topping

Like bees to honey, this soup is sure to attract you with its delicious flavor and silky texture. While florentine might sound like a fancy word, it just refers to dishes made with spinach. And a crispy almond and bread crumb topping adds that little extra oomph.


4 servings

Total Time

40 minutes

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For the topping, toast bread crumbs and almonds in oil in a nonstick skillet over medium-high heat until browned, 34 minutes; transfer to a bowl and let cool. Stir in Parmesan, garlic, and zest; season with salt and pepper.

For the soup, melt butter in a pot over medium heat. Add leeks, garlic, and nutmeg; cook until fragrant, 23 minutes. Stir in flour and cook 1 minute.

Deglaze pot with wine and cook until evaporated. Stir in broth and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer soup until thickened, 5 minutes.

Stir in spinach, chicken, and halfand-half; cook until spinach wilts and soup is heated through, 34 minutes. Season soup with salt and pepper and serve with topping.


To add crunch to the bread crumbs and to release the almonds’ flavor, toast them in a skillet.


For the strongest flavor, freshly grate the nutmeg instead of using the preground stuff.


Spinach sold in bundles provides the best quality. Remove the stems then rinse leaves in a salad spinner.

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