This Chicken Florentine Soup is a warm hug in a bowl! It’s packed with tender chicken, fresh spinach, and creamy goodness that makes every spoonful comforting.
I love how quick it is to make and perfect for chilly days. You know it’s good when the whole family asks for seconds! Plus, who doesn’t love a soup that tastes like a cozy Italian dinner?
Key Ingredients & Substitutions
Olive Oil: A staple for sautéing, but you can use butter for a richer flavor. Canola or avocado oil works too if you want a neutral taste.
Onion: A small onion adds sweetness and depth. You can substitute with shallots for a milder taste or even green onions if they’re on hand.
Carrots: They add color and sweetness. You could use diced celery for crunch or another root vegetable like parsnip for a different flavor.
Cooked Chicken: Use rotisserie chicken for ease, or even turkey if you have leftovers. You can also skip the meat altogether for a vegetarian version using beans instead.
Spinach: Fresh spinach is key for that Florentine feel. If you don’t have fresh, frozen spinach can work—just thaw and drain it first.
Half-and-Half or Heavy Cream: Feel free to substitute with almond milk or coconut milk for a lighter option. You can also adjust to your preference for creaminess!
How Can I Make Sure My Soup Has the Best Flavor?
The best way to boost flavor is through proper sautéing! Start by cooking your onions and carrots until they soften. This caramelizes the onions, bringing out their natural sweetness. Here’s how to get it right:
- Use medium heat to avoid burning. You want them to brown, not blacken!
- Stir occasionally to prevent sticking.
- Add garlic just before pouring in the broth to keep it fragrant.
Don’t rush the simmering step either! Letting the soup develop for 10-15 minutes allows the herbs and flavors to meld beautifully.
Chicken Florentine Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 4 cups cooked chicken, shredded or chopped
- 6 cups chicken broth
- 1 bay leaf
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 3 cups fresh spinach leaves, roughly chopped
- 1 cup half-and-half or heavy cream
- 1/2 cup grated Parmesan cheese, plus extra for serving
How Much Time Will You Need?
This Chicken Florentine Soup takes about 10 minutes to prep and 30 minutes to cook. In total, you’ll need around 40 minutes to have a warm, comforting soup ready to serve.
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the finely chopped onion and diced carrots. Sauté for about 5-7 minutes until they become softened and the onions look translucent.
2. Add Garlic:
Next, add the minced garlic to the pot and cook for another minute, stirring frequently so it doesn’t burn. This will really enhance the flavor of the soup!
3. Combine Ingredients:
Pour in the chicken broth and then add the shredded chicken, bay leaf, oregano, thyme, and optional crushed red pepper flakes. Season with salt and black pepper to taste. Stir everything together.
4. Let It Simmer:
Bring the soup to a gentle simmer and let it cook for 10-15 minutes. This is key for allowing all the flavors to meld together nicely.
5. Add Spinach:
Once simmering, stir in the roughly chopped spinach and let it wilt in the soup for about 2-3 minutes.
6. Make It Creamy:
Reduce the heat, and slowly whisk in the half-and-half or heavy cream. Stir gently to combine, making sure it blends well with the broth.
7. Finish with Cheese:
Now, add the grated Parmesan cheese to the pot, stirring until melted and smooth. Remember to remove that bay leaf before you serve!
8. Taste and Season:
Give your soup a taste and adjust the seasoning with more salt and pepper if necessary. You want it to be just right!
9. Serve and Enjoy:
Serve the soup hot, topped with an extra sprinkle of Parmesan cheese. Pair it with some crusty bread, and you have a delicious meal ready to enjoy!
This recipe produces a creamy, flavorful soup rich with tender chicken and fresh spinach, highlighting the classic flavors of a Florentine dish in a comforting soup form.
How Can I Store Leftover Chicken Florentine Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. If you want to keep it longer, consider freezing it in a freezer-safe container for up to 2-3 months. Thaw in the fridge overnight before reheating to enjoy!
Can I Use Raw Chicken in This Recipe?
You can! Simply dice raw chicken breast or thighs and sauté them in the pot after cooking the onions and carrots. Cook until the chicken is no longer pink, then proceed with adding the broth and other ingredients. Make sure the chicken reaches an internal temperature of 165°F (75°C).
What Can I Substitute for Half-and-Half or Heavy Cream?
If you’re looking for a lighter option, you can use whole milk or a dairy-free alternative like almond milk or coconut milk. Keep in mind that using a thinner liquid will yield a less creamy soup, so you might want to add a bit more cheese to compensate!
How Can I Make This Soup Vegetarian?
To make this soup vegetarian, simply replace the chicken with cooked beans or lentils and use vegetable broth instead of chicken broth. You can also add more veggies like peas or bell peppers for additional flavor and nutrition!
