This creamy Chicken Florentine Soup recipe sounds fancy, but it’s down-to-earth delicious. Perfect as a starter, but filling enough to be a main course!
What is Florentine soup?
The term “Florentine” means a dish containing spinach, meat or eggs, and a cream component. The cream component is usually a Mornay sauce, but in the case of this soup recipe, it’s simply the whipping cream. There’s some debate whether the term originated in French cuisine, or if it’s from the Florence, Italy region. No matter where it came from, it’s delicious!
Why This Recipe Works
Because it’s made all in one pot, with just 10 easy steps, this soup recipe’s simplicity makes it doable for home cooks of all levels, while its rich, satisfying flavors make it seem like it was prepared in a gourmet kitchen. This soup calls for basic, easy-to-find fresh ingredients, including spinach, herbs, and spices. The creamy texture from heavy cream or half-and-half results in a soup that is both filling and comforting. The best part is that you can have dinner on the table in an hour!
- Chicken: what would Chicken Florentine soup be without chicken? I’m a believer in taking shortcuts when possible…and using a rotisserie chicken for this soup definitely works!
- Aromatics: onion, carrots, celery, and garlic. The combined flavors of these veggies provides the base for the amazing taste.
- Chicken broth: the necessary liquid needed to make soup.
- Whipping cream: adds the creamy element needed, and helps thicken the soup.
- Spinach: 6 ounces may seem like too much, but it’s not. Don’t be afraid to add all of it!
Substitutions + Variations
- One cup of dry white wine can be substituted for one cup of the chicken broth.
- Rotisserie chicken: shredded chicken breasts, boneless chicken thighs, leftover chicken, turkey.
- Whipping cream: Heavy cream or half-and-half is traditionally used to add richness to the soup. Coconut cream, half and half, or whole milk are also good substitutes.
- Dried thyme: fresh thyme, Italian seasoning, dried basil, dried oregano.
- Chicken broth: low sodium chicken broth, chicken stock, or bone broth.
- Minced garlic: 3 cloves of finely chopped garlic can be used instead of the minced garlic.
- Opt for fresh spinach as it wilts nicely and adds a vibrant green color to the soup. Any other vegetables can be used in addition to, or instead of, the spincah. Some good suggestions are artichokes, corn, sliced mushrooms, or green beans.
- You can add a squeeze of fresh lemon juice to brighten the flavors.
- For extra creaminess, you can stir in some grated mozzarella or cream cheese.
Making this Chicken Florentine soup is gratifying and fun. As you build the soup by adding the ingredients, the most wonderful aroma fills the kitchen. Once started, you don’t have long to wait before you can enjoy a wonderful and hearty meal! With its tender chicken, vibrant spinach, and creamy, flavorful broth, it’s a versatile recipe that can be tailored to suit various tastes and preferences. Whether you’re longing for a cozy meal on a chilly evening, a nutritious option for a family dinner, or an impressive starter for a special occasion, this soup fits the bill.
How to Make
- Step 1: Remove the meat from the rotisserie chicken. Chop into bite size pieces. Set aside.
- Step 2: Chop the onion and celery. Set aside.
- Step 3: In a 5 quart dutch oven, or large pot, over medium high heat, add the butter and olive oil.
- Step 4: Add the onion, celery, carrots and garlic. Cook for 5 minutes, stirring occasionally.
- Step 5: Add the flour, and cook for an additional 2 minutes stirring constantly.
- Step 6: Add the chicken broth. Reduce to medium heat. Bring to a boil, stirring occasionally.
- Step 7: Add the whipping cream, thyme, and nutmeg.
- Step 8: Bring to a second boil. Add the chicken and spinach.
- Step 9: Turn off the heat, Cover and let sit on the stove for 30 minutes. Taste, and season with salt and black pepper if desired.
- Step 10: Serve in bowls or soup mugs, topped with shredded parmesan cheese.
- It works best to have all the ingredients ready to go before the soup assembly starts. Once you begin, you don’t have much time to collect and measure everything.
- Wait until the soup is finished “resting” to season it with salt and pepper. Many times, after the flavors combine, the amount of salt and pepper needed will change. For more flavor, add 1/2 teaspoon of Lawry’s seasoned salt.
- If you prefer to simmer your soup, that’s fine! Instead of turning off the heat, just adjust it to the lowest setting. Let it simmer for 30 minutes. Make sure to stir it occasionally so it doesn’t stick to the bottom of your pan.
Frequently Asked Questions
More Soup Recipes
- Vegetable Beef Soup
- Chicken and Rice Soup
- Beef Barley Soup
- Semi-Homemade Chicken Noodle Soup
- Chicken Gnocchi Soup
- Weight Loss Vegetable Soup
Note: soup making is not an exact science. I have made countless pots of soup, and no two have turned out the same. The measurements in all of my soup recipes are guidelines, and can easily be adjusted according to your family’s tastes.
I love it when simple, wholesome ingredients come together to create something truly remarkable. Whether you’re an experienced cook or just starting out, this Chicken Florentine soup is a must-try. So, gather your ingredients, find your apron and cutting board, and begin. You will enjoy the process, and love the results.
Chicken Florentine Soup Recipe
- 1 rotisserie chicken
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 cup shredded carrots (firmly packed)
- 1 cup celery (chopped – about one celery heart)
- 1/2 large onion (chopped)
- 3 teaspoons minced garlic
- 1/3 cup all purpose flour
- 32 oz. chicken broth
- 2 cups whipping cream
- 1/2 teaspoon dried thyme
- 1/4 teaspoon nutmeg
- 6 oz. baby spinach
- salt and pepper
- shredded parmesan cheese
- 1/2 teaspoon Lawry's seasoned salt (optional)
- Remove the meat from the rotisserie chicken. Chop into bite size pieces. Set aside.
- Chop the onion and celery. Set aside.
- In a large dutch oven, over medium high heat, add the butter and olive oil.
- Add the onion, celery, carrots and garlic. Cook for 5 minutes, stirring occasionally.
- Add the flour, and cook for an additional 2 minutes stirring constantly.
- Add the chicken broth. Reduce heat to medium. Bring to a boil, stirring occasionally.
- Add the whipping cream, thyme, and nutmeg
- Bring to a second boil. Add the chicken and spinach.
- Turn off the heat, Cover and let sit on the stove for 30 minutes. Taste, and season with salt and pepper if desired. For more flavor, add 1/2 teaspoon of Lawry's seasoned salt.
- Serve in bowls or soup mugs, topped with grated parmesan cheese.