This Chicken Florentine Soup is like a cozy hug in a bowl! Packed with tender chicken, fresh spinach, and creamy goodness, it’s perfect for chilly days.
When I make it, I can’t resist adding extra spinach—because, why not? If only my veggies could jump in every meal! 😄 This soup is simple to whip up and so comforting!
Key Ingredients & Substitutions
Olive Oil or Butter: Either works well for sautéing. I usually opt for olive oil for its flavor, but if you want a richer taste, butter is lovely too. You can also use coconut oil for a dairy-free version!
Chicken: Boneless, skinless chicken breasts are great, but I prefer thighs for their juiciness. If you’re short on time, rotisserie chicken is a fantastic shortcut—just shred it and add it in later!
Spinach: Fresh baby spinach gives a lovely color and nutrients. If you have frozen spinach, that’s also a good alternative, just make sure to thaw and drain it first. You can also use kale for a stronger flavor.
Potatoes: I like small potatoes for bite-sized pieces. If you’re looking for a lower carb option, you could use cauliflower florets instead. It adds nice body to the soup, too!
Heavy Cream or Half-and-Half: This adds a creamy texture. For a lighter version, you can substitute with Greek yogurt or a dairy-free cream if you need it vegan. Almond or oat milk works when you want lower calories.
How Do I Make Sure My Soup Doesn’t Curdle?
A common struggle when adding cream to soups is curdling. Here’s how to keep it smooth:
- Be sure to lower the heat before adding cream, as high temperatures can cause it to curdle.
- Add the cream slowly while stirring, which helps it mix in more evenly.
- If you’re using cold cream straight from the fridge, let it come to room temperature first before mixing it in.
Following these tips will help your Chicken Florentine Soup turn out creamy and delicious every time!
How to Make Chicken Florentine Soup
Ingredients You’ll Need:
Base Ingredients:
- 2 tablespoons olive oil or butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 celery stalks, sliced
- 1 carrot, diced (optional)
- 1 pound boneless, skinless chicken breasts or thighs
- 4 cups chicken broth
Vegetables:
- 2 cups baby spinach leaves, roughly chopped
- 1 cup small potatoes, peeled and halved or quartered
- 1/2 cup diced tomatoes (canned or fresh)
Finishing Touches:
- 1 cup heavy cream or half-and-half
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
- 1/2 teaspoon dried thyme or Italian seasoning
- Fresh parsley or scallions, chopped for garnish
How Much Time Will You Need?
This Chicken Florentine Soup takes about 10 minutes to prep and around 30 minutes to cook, so in total, you’re looking at about 40 minutes to enjoy this deliciously comforting dish.
Step-by-Step Instructions:
1. Sauté Your Veggies:
In a large pot, heat the olive oil or butter over medium heat. Once it’s hot, toss in the chopped onion, minced garlic, sliced celery, and diced carrot (if you decided to add it). Sauté for about 5 minutes until everything is softened and the onion turns translucent. The aroma will be amazing!
2. Cook the Chicken:
Add the chicken breasts or thighs to the pot and pour in the chicken broth. Bring everything to a boil to get those flavors mingling, then reduce the heat and let it simmer for 15–20 minutes. The chicken should be fully cooked by then.
3. Shred the Chicken:
Once the chicken is cooked, remove it from the pot. Using two forks, shred it into bite-sized pieces and set it aside for later.
4. Add Potatoes and Tomatoes:
Now, let’s add the small potatoes and diced tomatoes to the pot. You’ll want to simmer this for another 10 minutes or so until the potatoes are tender. Just imagine how hearty this is becoming!
5. Mix in the Spinach:
Time to stir in the chopped spinach! Cook it until wilted, which should only take about 3 minutes. This soup is already looking vibrant!
6. Bring it All Together:
Return the shredded chicken to the pot now. Stir in the cream or half-and-half along with the grated Parmesan cheese. This is where the creaminess comes in—yum!
7. Season and Heat Gently:
Season your soup with salt, black pepper, and thyme or Italian seasoning. Remember to warm it through gently; avoid boiling it after you add the cream to keep everything smooth and creamy.
8. Serve and Enjoy:
Finally, ladle the delicious soup into bowls. Garnish each serving with fresh parsley or chopped scallions, and sprinkle more Parmesan on top if you like. It’s perfect served hot with some crusty bread or a light salad! Enjoy this comforting, nourishing meal with friends and family.
This Chicken Florentine Soup is a wonderful way to warm up and feel good inside. Happy cooking!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but make sure it’s completely thawed first! Thaw it in the fridge overnight or in cold water for a quick method. Once thawed, follow the recipe as usual.
How Can I Make This Soup Lower in Calories?
You can lighten up this soup by using half-and-half instead of heavy cream and swapping the potatoes for cauliflower. Additionally, using skinless chicken thighs instead of breasts can reduce fat while keeping it flavorful!
Can I Make This Soup Vegetarian?
Absolutely! To make it vegetarian, replace the chicken with 1 can of drained and rinsed chickpeas or add more vegetables like zucchini and bell peppers. Use vegetable broth instead of chicken broth and skip the Parmesan or use a dairy-free alternative.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stovetop or in the microwave, stirring occasionally to heat evenly. If it thickens too much, add a splash of broth or cream to loosen it up!
