Chicken Florentine Soup Recipe

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.

pot of chicken florentine soup

*This post is sponsored by Walmart, but as always, the ideas, selections, and images are my own. Affiliate links included. See my disclosure statement.

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!

chicken florentine soup ingredients

Why This Recipe Works

  • It’s made all in one pot, with just 10 easy steps.
  • It calls for basic, easy-to-find ingredients.
  • It’s filling and comforting.
  • This soup can be served as a first course, or a main course.
  • You can have dinner on the table in an hour!
ingredients for chicken florentine soup

Main Ingredients

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!

chicken florentine soup topped with cheese

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 regular whipping cream can be used. Coconut cream, half and half, or whole milk are also good substitutes.
  • Dried thyme: fresh thyme or Italian seasoning.
  • 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.
  • Any other vegetables can be added. Some good suggestions are artichokes, corn, sliced mushrooms, or green beans.
gray bowls with chicken florentine soup

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bowl of soup with cheese garnish

How to Make

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!

Cooking Instructions

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 large dutch oven, 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 heat to medium. 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.

chicken florentine soup in bowls

Cooking Tips

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.

Frequently Asked Questions

Most soup recipes that contain cream or milk don’t freeze very well. If you need less soup, the recipe can be halved.

Stored in an airtight container, this soup will stay fresh in the refrigerator for up to 5 days.

Shop + Source

Click the images below to be taken directly to the product listing. Every effort has been made to provide sources for the items found in this post. Where actual items were no longer available, I’ve provided similar options. If an item is out of stock but may be restocked, I left it on the list.

pot of chicken florentine soup

Chicken Florentine Soup Recipe

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.
Rate this Recipe Print Recipe Pin Recipe
4.60 from 5 votes
Servings: 8 servings
Author: Ann Drake
Prep Time 30 minutes
Resting time 30 minutes
Total Time 1 hour

Ingredients

  • 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
  • salt and pepper
  • 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
  • shredded parmesan cheese

Instructions

  • 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.
  • Serve in bowls or soup mugs, topped with grated parmesan cheese.

Nutrition

Calories: 495kcal | Carbohydrates: 12g | Protein: 28g | Fat: 38g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 160mg | Sodium: 977mg | Potassium: 331mg | Fiber: 1g | Sugar: 4g | Vitamin A: 5799IU | Vitamin C: 9mg | Calcium: 194mg | Iron: 1mg
Like this recipe?Follow me at @onsuttonplace

If you make this Chicken Florentine soup, and love it, please consider coming back to leave a comment and a 5-star review. I would really appreciate it, and it would help me so much. Thank you!

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Recipe Rating




9 Comments

  1. 5 stars
    Everyone loved it. I doubled the Carrots and Celery by accident and used Half and Half cream instead, and it still turned out great!

  2. 3 stars
    My husband and I were disappointed. I followed the recipe to a T. It just didn’t have much taste. I don’t think adding green beans or another vegetable would be enough to add to the taste. I did add pepper after the soup rested a few minutes. It didn’t need salt. It was a lovely looking soup though.

    1. Ann Drake says:

      I’m sorry you were disappointed! This recipe has been a hit with so many people, including my own family and friends. Thanks for letting me know. ~Ann

  3. 5 stars
    I made the chicken Florentine soup. It is delicious!!!
    Thank you so much for the recipe. I will be making it
    again.

  4. 5 stars
    I made this last night and everyone had seconds! I used grilled turkey that was left over instead of rotisserie chicken, and it was great, so keep this in mind for after Thanksgiving too. I had some orange sweet bell peppers and thew those in too. I love a versatile soup like this.

  5. Looks yummy! Perfect timing with our cool temps finally here in Texas.

  6. Sue Douglas says:

    5 stars
    Ann, I made this soup for supper last night and it was so yummy. I used heavy cream in mine and the taste was amazing. My daughter and grandson came for supper and couldn’t wait to taste it, and by the way they loved it too. What a wonderful soup for winter time, can’t wait to try it again.
    Thank you

  7. MARY-ANN (FROM CANADA!) says:

    Ann, I am going to make this yummy soup tomorrow! Thanks for the wonderful recipe! Have a great week!

  8. Made the soup and love it. I left the chicken in larger chunks
    And used 1/2 cup half and half but it is great…..
    Thanks