Chicken Florentine Soup Recipe

Chicken Florentine Soup is a rich, creamy soup made with tender chicken, fresh spinach, and a smooth, savory broth. This version leans on rotisserie chicken and comes together in one pot, so it feels special without a long list of steps. It is the kind of simple, warming dinner I reach for when the evenings start to cool, and I have a feeling you will too.

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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 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.

Ingredients You Will Need

• Rotisserie chicken: the shortcut that makes this soup so doable on a busy evening. A store-bought bird saves you cooking and shredding, and the meat stays tender in the broth.
• Butter and olive oil: used together to soften the vegetables. The butter brings flavor, and the oil keeps it from browning too fast.
• Onion, carrots, and celery: the humble base that gives the soup its backbone. Nothing fancy, just the everyday trio most soups start with.
• Garlic: a little goes a long way and rounds out the savory flavor.
• Flour: stirred in to make a quick roux, which is what gives the soup its gentle body without feeling heavy.
• Chicken broth: the foundation of the pot. A good broth is worth reaching for, since so much of the flavor rests on it.
• Heavy whipping cream: what makes this soup creamy and comforting. Half-and-half works too if you want it a bit lighter.
• Fresh spinach: the Florentine in the name. It wilts down in minutes and adds color and a little freshness at the end.
• Thyme and nutmeg: the two seasonings that quietly lift the whole pot. The nutmeg is a small amount, but it pairs beautifully with the cream and spinach.

How to Make Chicken Florentine Soup

• 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.

Substitutions + Variations

• Swap the chicken: leftover cooked chicken, shredded chicken breast, or even turkey all work in place of rotisserie. It is a good way to use up what you already have.
• Lighten it up: half-and-half or whole milk gives you a thinner soup, and coconut cream keeps it dairy-free.
• Pour in a little white wine: swapping one cup of the broth for dry white wine adds a bit of depth to the flavor.
• Add more vegetables: sliced mushrooms or artichokes are a nice addition alongside the spinach, or in place of it.
• Finish with lemon: a squeeze of fresh lemon juice at the end brightens the whole pot.
• Make it richer: a little cream cheese or grated mozzarella stirred in near the end makes it especially smooth.

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. 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

Making this Chicken Florentine Soup is a gratifying way to spend an evening. As you build the pot and add each ingredient, the most wonderful aroma fills the kitchen. Before long you have a comforting, hearty meal ready to serve. With its tender chicken, spinach, and creamy broth, it suits so many occasions, whether you want a warm dinner on a chilly night, an easy family supper, or a quiet starter for a special meal.

If you love a good bowl of soup as much as I do, my full collection of soup recipes has plenty more to carry you through the season. My beef barley soup is filling and satisfying on the coldest days, and the chicken tortellini soup is another favorite my family asks for again and again. I hope this one finds a place at your table too.

Shop & Source

• gray cast iron dutch oven
• gray soup bowls
• glass mixing bowls