Creamy Chicken Florentine Soup
This cozy, creamy Chicken Florentine Soup skips the pasta but delivers big on flavor, with tender chicken, fresh spinach, and savory Parmesan cheese.
Why Make This Recipe
- Quick and Easy: Thanks to rotisserie chicken, you can have this ready in under 30 minutes. Perfect for busy weeknights.
- Comfort in a Bowl: Super creamy and warming, especially on a chilly day.
- Simple Ingredients: No need for specialty ingredients for this recipe.
🥗 Ingredients
- Onion: 1 medium yellow onion, finely chopped.
- Carrots: 2, diced to add flavor and color.
- Fresh Baby Spinach: 2 cups, roughly chopped. You can swap for baby kale or arugula if desired.
- Italian Seasoning: ½ teaspoon; feel free to mix in dried herbs you enjoy.
- Flour: 2 tablespoons for thickening. For a gluten-free version, use cornstarch instead.
- White Wine: ¼ cup of dry white wine like Sauvignon Blanc. If unavailable, use more chicken broth.
- Chicken Broth: 4 cups, preferably low-sodium for better control over salt levels.
- Cooked Chicken: 3 cups, ideal for leftover rotisserie chicken or poached chicken.
- Heavy Cream: ½ cup for that creamy texture. Half-and-half or coconut milk can be a substitute.
- Parmesan Cheese: 2 tablespoons, grated, with extra for garnishing.
🥣 Step-by-Step Instructions
Prep the Ingredients
Peel and finely chop the onion. Peel the carrots, slice them into planks, and then cube them. Mince the garlic and roughly chop the spinach.
Sauté the Vegetables
In a large saucepan or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the onions, carrots, and garlic. Sprinkle with ½ teaspoon Italian seasoning, ½ teaspoon salt, and ¼ teaspoon black pepper. Sauté until the mixture is tender and the onions are translucent, about 5-7 minutes.
Add Flour and Wine
Stir in 2 tablespoons flour and cook for another 30 seconds, continuously stirring. Pour in ¼ cup white wine, stirring until it evaporates.
Simmer the Soup
Pour in 4 cups of chicken broth and increase the heat until it begins to simmer. Add in 3 cups of the cooked chicken and the chopped spinach.
Finish with Cream
Lower the heat to maintain a gentle simmer. Gradually whisk in ½ cup heavy cream and 2 tablespoons Parmesan cheese. Allow the soup to simmer for an additional 10 minutes, allowing flavors to meld and the soup to thicken slightly.
Final Seasoning
Taste and adjust seasoning with additional salt and pepper as needed. Serve hot, topped with extra Parmesan cheese.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Note that the soup may separate upon refrigerating; gently reheat it on the stovetop and stir well to bring it back together.
🧐 Recipe FAQs for Chicken Florentine Soup
Absolutely! Just replace the flour with cornstarch dissolved in water or another gluten-free thickener. This recipe skips pasta, so you’re already in the clear.
Freezing isn’t recommended due to the creamy broth which may split upon defrosting. However, you can prepare the soup until the cream stage, cool it, and freeze. Just add in the cream once you reheat it on the stovetop.
The name “Florentine” actually refers to a classic French sauce featuring spinach, garlic, white wine, and cream. Though these flavors are common in Italian cuisine, they also appear in French dishes. You might encounter Chicken with Florentine Sauce or Eggs Benedict Florentine—all are enriched with a cream sauce containing spinach.
Yes, feel free to experiment with different herbs or spices, such as red pepper flakes for added heat. Fresh lemon juice or sun-dried tomatoes can also elevate the flavor.
This hearty soup pairs wonderfully with crusty bread, a delightful garlic baguette for dunking, or a fresh salad such as a Tomato and Cucumber Salad in warmer months.
