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.

*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!

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!

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.

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.

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.

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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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