Name: Chicken Florentine Soup Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian-Inspired
Ingredients: 1 tablespoon olive oil; 1 tablespoon butter; 1 small onion, diced; 2 cloves garlic, minced; 2 medium carrots, sliced; 2 celery stalks, sliced; 1 teaspoon salt; ½ teaspoon black pepper; ½ teaspoon dried thyme; ¼ teaspoon crushed red pepper flakes (optional); 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)

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

Scale

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)

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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.