If you’re craving something soothing, nourishing, and packed with vibrant flavors, this Chicken Florentine Soup Recipe is exactly what your kitchen needs. It’s a delightful blend of tender shredded chicken, fresh spinach, creamy cheese, and perfectly seasoned broth that comes together to create a bowl full of comfort and warmth. Whether you’re looking for a weeknight dinner or a cozy lunch, this recipe brings that timeless Italian charm in every spoonful, making you feel right at home with every bite.
Ingredients You’ll Need
Creating this Chicken Florentine Soup Recipe is surprisingly simple, thanks to a handful of fresh, wholesome ingredients. Each one plays an essential role in balancing flavor, adding texture, and giving the dish its beautiful, inviting color.
- 1 tablespoon olive oil: Adds a subtle fruity richness and helps soften the vegetables beautifully.
- 1 tablespoon butter: Brings creaminess and depth to the sautéed base.
- 1 small onion (diced): Provides a sweet, aromatic foundation.
- 2 cloves garlic (minced): Infuses that classic Italian warmth and depth of flavor.
- 2 medium carrots (sliced): Deliver a delicate sweetness and a pop of color.
- 2 celery stalks (sliced): Give a subtle crunch and freshness.
- 1 teaspoon salt: Enhances all the natural flavors.
- ½ teaspoon black pepper: Adds a gentle kick and warmth.
- ½ teaspoon dried thyme: Offers an earthy, herbal note.
- ¼ teaspoon crushed red pepper flakes (optional): For those who like a hint of spice.
- 6 cups chicken broth: The hearty liquid base that brings everything together.
- 2 cups cooked shredded chicken: Protein-packed and tender, the star of the soup.
- 1 cup heavy cream or half-and-half: Creates that signature creamy texture without overpowering.
- 2 cups fresh baby spinach (roughly chopped): Adds vibrant color and a healthy, fresh bite.
- ½ cup grated Parmesan cheese: Gives a salty, nutty finish that elevates the soup.
- Optional: 1 cup cooked pasta or rice: For an extra hearty bowl that satisfies even bigger appetites.
How to Make Chicken Florentine Soup Recipe
Step 1: Sauté the Vegetables
Begin by heating the olive oil and butter in a large pot or Dutch oven over medium heat. Once melted and shimmering, toss in the diced onion, sliced carrots, and celery. Sauté these until they become soft and tender, about 5 to 7 minutes. This gentle cooking unlocks their natural sweetness and lays an aromatic foundation for the soup.
Step 2: Add Garlic and Seasonings
Next, stir in the minced garlic along with salt, black pepper, dried thyme, and if you like a little heat, some crushed red pepper flakes. Cook everything together for one more minute to get those flavors mingling beautifully. This step is essential for building that irresistible bouquet of scents and tastes.
Step 3: Pour in the Broth and Chicken
Pour the chicken broth into the pot, raising the heat to bring the mixture up to a gentle simmer. Add the shredded chicken and let everything stew for 10 to 15 minutes. This resting period allows the chicken to absorb the seasoned broth’s nuances, deepening the flavor profile with every minute.
Step 4: Stir in Cream and Parmesan
Reduce the heat to low and carefully mix in the heavy cream (or half-and-half) along with the grated Parmesan cheese. Stir until the cheese has melted completely, and the soup turns silky and creamy. This is the moment your soup transforms into something decadently comforting but still light enough for everyday eating.
Step 5: Add Spinach and Optional Pasta
Finally, add the chopped baby spinach to the pot. Allow it to wilt gently in the warm soup over 2 to 3 minutes. If you’re using cooked pasta or rice, now is the time to fold it in. Give everything a quick taste and adjust seasonings if needed. Serve immediately to enjoy the full spectrum of flavors and textures.
How to Serve Chicken Florentine Soup Recipe
Garnishes
Sprinkle extra grated Parmesan cheese on top for an instantly cheesy perk. A drizzle of good-quality olive oil or a few fresh basil leaves can also brighten the presentation and add a lovely aromatic touch. Feel free to add a pinch of cracked black pepper for a little textural contrast.
Side Dishes
Pair this soup with a crusty baguette or warm garlic bread to mop up every last bit of the creamy broth. A fresh green salad with a light vinaigrette works wonderfully to balance the richness, making for a beautifully rounded meal scenario.
Creative Ways to Present
Serve it in rustic bowls alongside a sprinkle of toasted pine nuts for an extra nutty crunch. For a fun twist, hollow out mini bread bowls and ladle the soup inside for a charming presentation that’s as edible as it is delightful.
Make Ahead and Storage
Storing Leftovers
The Chicken Florentine Soup Recipe keeps beautifully refrigerated for up to three days. Store it in an airtight container to keep flavors fresh and spinach vibrant. Just remember to cool it to room temperature before sealing to avoid sogginess.
Freezing
You can freeze this soup for longer storage, but be mindful that the cream might separate slightly upon thawing. Portion it into freezer-safe containers and freeze for up to two months. Thaw overnight in the fridge before reheating gently.
Reheating
Reheat the soup slowly over low heat on the stove, stirring frequently to avoid any curdling of the cream. If it looks too thick, add a splash of chicken broth or water to bring it back to your desired consistency.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! If fresh baby spinach isn’t on hand, frozen spinach works fine. Just make sure to thaw and squeeze out excess water before adding it to prevent diluting the soup’s flavor and texture.
Is there a dairy-free version of the Chicken Florentine Soup Recipe?
Yes, you can swap the butter for olive oil, and use a coconut cream or cashew-based cream substitute. Nutritional yeast can replace the Parmesan cheese for that cheesy flavor without dairy.
What type of chicken works best for this soup?
Leftover roasted or grilled chicken is perfect, but you can also poach chicken breasts or thighs specifically for this recipe. Shred the meat finely so it disperses evenly throughout the soup.
Can I add pasta or rice to the soup?
Definitely! Adding cooked pasta or rice makes the soup heartier and more filling. Stir it in at the very end to prevent it from overcooking and becoming mushy.
How spicy is this soup with red pepper flakes?
The crushed red pepper flakes add just a gentle hint of heat that complements the creamy base without overpowering it. You can adjust the amount or omit them entirely depending on your spice preference.
Final Thoughts
Once you try this Chicken Florentine Soup Recipe, it’s bound to become a beloved staple in your cooking repertoire. It’s comforting, packed with flavor, and surprisingly easy to make. Whether it’s a chilly evening or a busy weeknight, this soup delivers warmth and nourishment with a flair that’s hard to beat. Go ahead, dive in and share this cozy Italian-inspired treasure with the people you love.
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Chicken Florentine Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired, American
- Diet: Gluten Free
Description
Chicken Florentine Soup is a creamy, comforting dish featuring tender shredded chicken, fresh spinach, and Parmesan cheese in a flavorful broth. Perfect for a cozy weeknight dinner, this Italian-inspired recipe is easy to prepare and can be customized with pasta or rice for added heartiness.
Ingredients
Sauté Base
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
Seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ¼ teaspoon crushed red pepper flakes (optional)
Soup Ingredients
- 6 cups chicken broth
- 2 cups cooked shredded chicken
- 1 cup heavy cream or half-and-half
- 2 cups fresh baby spinach, roughly chopped
- ½ cup grated Parmesan cheese
- 1 cup cooked pasta or rice (optional for a heartier soup)
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, heat olive oil and butter over medium heat. Add diced onion, carrots, and celery and sauté for 5–7 minutes until softened and fragrant.
- Add Aromatics and Seasoning: Stir in minced garlic, salt, black pepper, dried thyme, and optional crushed red pepper flakes. Cook for 1 minute more to release the flavors.
- Simmer Soup Base: Pour in the chicken broth and bring the mixture to a simmer. Add the cooked shredded chicken and allow the soup to cook for 10–15 minutes to blend the flavors thoroughly.
- Meld Cream and Cheese: Reduce the heat to low. Stir in the heavy cream (or half-and-half) and grated Parmesan cheese, stirring until the cheese melts completely and the soup is smooth and creamy.
- Add Spinach and Final Touches: Incorporate the chopped fresh baby spinach and let it simmer for 2–3 minutes until wilted. If desired, stir in cooked pasta or rice just before serving.
- Season and Serve: Taste the soup and adjust seasoning as necessary. Serve hot, garnished with extra Parmesan cheese if preferred.
Notes
- For a lighter version, substitute whole milk for the heavy cream.
- This soup keeps well in the refrigerator for up to 3 days; reheat gently to prevent the cream from curdling.
