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“My husband loves Alfredo sauce, so I'm always looking for new variations,” writes Cindie Henf from Sebastian, Florida. “This easy-to-make soup is wonderful with crusty Italian bread and a tomato-mozzarella-basil salad. Best of all, it's the perfect amount for two of us.”
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Nutritional Analysis: 1 cup equals 275 calories, 14 g fat (6 g saturated fat), 44 mg cholesterol, 865 mg sodium, 21 g carbohydrate, 2 g fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 fat, 1 starch, 1 vegetable.
Originally published as Florentine Chicken Soup in Cooking for 2 Fall 2005, p31
Pine NutsAlso know as pignolia or pinon, the pine nut is the small seed from one of several pine tree varieties. They are small elongated ivory-colored nuts measuring about 3/8 inch long and having a soft texture and a buttery flavor. Frequently used in Italian dishes and sauces such as pesto, pine nuts are often toasted to enhance their flavor.
Also know as pignolia or pinon, the pine nut is the small seed from one of several pine tree varieties. They are small elongated ivory-colored nuts measuring about 3/8 inch long and having a soft texture and a buttery flavor. Frequently used in Italian dishes and sauces such as pesto, pine nuts are often toasted to enhance their flavor.
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Reviewed on Nov. 29, 2012 by stravnikoff
Great soup. Different than your basic chicken noodle. I used fresh bel pepper and sauteed it before adding the rest of the ingredients. Came out wonderful!
Reviewed on Nov. 26, 2012 by steeler_fan
I had made a Pesto-Chicken Penne Casserole (recipe also from taste of home) and wanted a different recipe to use some of my left-over ingredients. This soup did the trick! It was positively delicious and the rosemary really makes the soup.
Reviewed on Jan. 30, 2012 by chef of food
This didn't come out as soup when I made it. More of a colorful casserole with a little broth.
Reviewed on Mar. 03, 2011 by lefsaboy
Delicious!! I added chopped artichoke hearts and a bit more broth - instantly a top 5 recipe for us. Try it!!!!
Reviewed on Nov. 17, 2010 by smchism
I loved this easy to make soup. It's just me so there was plenty left for me to eat for lunch the next day.
Reviewed on Oct. 15, 2010 by Amy the Midwife
I substituted chopped sun-dried tomatoes for the red peppers. Delicious!
Reviewed on Mar. 07, 2010 by meggi36
Very good! the liquid seemed like it should be more like a thicker sauce instead of a soup base, but it was still very good.
Reviewed on Sep. 11, 2009 by topaznights
I love this soup, but I have a family of 7 (3 teenage boys and 2 adult men) now that my parents moved in with us. Do you have a larger version of this recipe by any chance?
Reviewed on Jan. 05, 2009 by l2bake
I love this yummy soup, and it tastes great with homemade breadsticks!
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