Chicken Mushroom Florentine Soup

Made with pureed white beans and a chunk of Parmesan rind, this Chicken Mushroom Florentine Soup is light, healthy, and delicious!

It's perfect for a busy weeknight dinner. The best part is that it only takes about 30 minutes to make when using the instant pot. You'll love the creamy mushroom flavor.

Ingredients

- Chicken breasts - Sundried tomatoes - Water - Cannellini beans - Heavy cream - Olive oil - Red onion - Garlic - Chicken broth - White mushrooms - Parmesan cheese - Italian seasoning

Prep the Veggies Place the sundried tomatoes in 2 cups water and set aside. Let soak until softened, approximately 30 minutes, then chop into small pieces.

1

Add to Instant Pot Remove heavy cream from the refrigerator and set aside at room temperature until the soup is done cooking.

2

Add the Chicken Breasts Submerge the chicken breasts in the liquid and add lid. Securely lock into position and set the pressure value to the “Sealing” position.

3

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