Simple Chicken Florentine Soup

Chickpeas, cannellini beans, and brown rice ensure this simple chicken florentine soup will be a filling dinner and make for great leftovers.

• Preparation Time: 20 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 15 mins
• Calories: 263 Calories

Ingredients

• 1 pinch salt
• 2 tablespoons olive oil
• 2 teaspoons dried parsley
• 1 bay leaf
• 2 tablespoons minced garlic
• 2 cups chopped spinach
• ½ onion, finely chopped
• 1 (15 ounce) can cannellini beans, drained
• 1 (15 ounce) can chickpeas, drained
• 1 skinless, boneless chicken breast
• 1 (.18 ounce) packet sazon seasoning (such as Goya®)
• ½ teaspoon celery seeds
• 1 cup quartered grape tomatoes
• 1 (32 ounce) package fat-free chicken broth
• ½ cup parboiled brown rice
• 3 peppercorns

Recipe Instructions

Step 1

Heat olive oil in a large pot over medium heat. Cook whole chicken breast until browned, about 4 minutes per side. Transfer to a plate. Reduce heat to low; add onion, garlic, sazon seasoning, parsley, celery seeds, salt, and bay leaf. Cook and stir until onion is soft and fragrant, 5 to 8 minutes.

Step 2

Stir grape tomatoes into the pot; cook until softened, about 2 minutes. Pour in chicken broth. Increase heat to high. Return chicken breast to the pot; add cannellini beans, chickpeas, brown rice, and peppercorns. Bring to a boil; cook for 5 minutes. Reduce heat to low, cover, and simmer until flavors combine, about 30 minutes.

Step 3

Remove pot from heat; stir in spinach until wilted. Transfer chicken to a plate; shred using 2 forks. Stir shredded chicken back into the soup.