Creamy Chicken Florentine Soup

Chicken Florentine Soup is a comforting, creamy, and delicious recipe made with fresh veggies and shredded chicken. It’s so simple to make on the stovetop, and perfect to warm your body and soul on any chilly day.

If it’s starting to get cold out, that means it’s time to start building a list of your favorite soup recipes to make!

I make a pot of soup at least once a week in the winter and fall months, and this rich, creamy, wholesome chicken spinach soup is one of our favorites.

Why Is It Called Chicken Florentine?

“Florentine” is the word used in French cooking to describe just about any dish that is enhanced by adding spinach.

It’s said that Catherine de’ Medici of Florence, Italy moved to France to marry Henry II in the 1500s, and when she did, she brought her Italian chefs with her. She also brought her favorite vegetable: spinach!

Some accounts say that Catherine insisted on spinach being included in all of her meals. That sounds a bit excessive to me, but I certainly enjoy the spinach in this creamy soup recipe and in my classic chicken florentine meal.

Based on this history, Chicken Florentine Soup is a French dish, and not exactly an Italian one, but it certainly has all of the rustic charm of an Italian soup recipe.

If you like this one, you should also try my Zuppa Toscana and Italian Wedding Soup next.

Why You’ll Love This Recipe

You’ll love how quickly this chicken soup recipe comes together! From start to finish it only takes about 30 minutes to cook on the stovetop, and half of that time is hands-off simmering time.

Slice up some crusty bread, pour a couple of glasses of wine if you like, and dinner will be ready before you know it.

Chicken Florentine Soup is also a family-friendly recipe that I know everyone will enjoy. Simple ingredients and mild, but delicious flavors mean that kids and adults will clean their bowls and ask for seconds!

The Florentine treatment isn’t just for soup! Be sure to try my Instant Pot Chicken Florentine Pasta next!

Key Ingredients

Here’s what you need to make this creamy chicken and spinach soup:

• Chicken Breasts: Two large boneless and skinless chicken breasts will be gently cooked in the soup and then shredded. This is about 1.5 pounds of chicken.
• Soup Veggies: The base of this delicious soup (and most soups!) is called Mirepoix in French or Soffrito in Italian, and it consists of diced onion, carrot, and celery. These add a subtle but necessary base layer of savory flavor.
• Garlic: Fresh garlic will make your soup the most delicious! Three cloves is the perfect amount.
• Chicken Stock: Low-sodium chicken stock is what I typically use for soups. This way I can control the amount of salt in the final product.
• Heavy Cream: To give this soup a luscious texture, use full-fat cream. Lower-fat alternatives can be used, but won’t have quite the same effect.
• Seasonings: Salt, pepper, dried thyme, and shredded parmesan cheese. In place of thyme, you can also use Italian Seasoning.
• Spinach: Adding spinach to this soup is what makes it “Florentine” Baby spinach leaves are extra tender and don’t need to be chopped up at all. If you have regular spinach, roughly chop the leaves so that they are in smaller pieces.

Complete list of ingredients and amounts can be found in the recipe card below.

How To Make Chicken Florentine Soup

1. Saute The Vegetables: In a Dutch oven or a large saucepan, heat olive oil and melt butter over medium heat. Add the onion, carrot, and celery and saute for 3 minutes, or until soft. Then add the minced garlic and cook for another 30 seconds.
2. Cook the Chicken: Pour the chicken stock into the pot and increase the heat to bring it to a boil. Add the chicken breasts, salt, black pepper, and dried thyme, then reduce the heat to a simmer. Cover the pot partially and let the chicken simmer in the broth for 20-25 minutes, or until cooked through.
3. Shred It: Remove the cooked chicken breasts from the pot and shred them using two forks, your hands, or a mixer. Set the chicken aside.

1. Thicken the Broth: Pour the heavy cream into the pot and then add the shredded parmesan. Mix well and bring the mixture back to a simmer. Mix cornstarch with water in a small bowl to create a slurry, and then stir this mixture into the soup to thicken it.
2. Stir in the Shredded Chicken: Return the shredded chicken to the pot.
3. Wilt the Spinach: Lastly, add the baby spinach leaves. They’ll just need a minute or 2 to wilt down. Taste the soup and adjust the seasonings if needed.

Recipe Tips

• Freshly Shred the Cheese: Pre-shredded parmesan cheese won’t melt as well as cheese that you’ve grated from a wedge yourself. It’s also cheaper this way, and it tastes better.
• Adjust the Amount of Cream: Some recipes for chicken florentine soup call for up to 2 full cups of heavy cream. I tried it that way and felt that it was way too much. Add a little bit extra cream if you like, but you really only need a cup or so to make your soup rich and silky.
• Use a Thermometer: Check to be sure that the internal temperature of the chicken breasts is 165°F (74°C). At this temperature, it’s fully cooked. Going much past this point will result in dry, overcooked meat.
• Try a Shortcut! Instead of cooking chicken breasts for this soup, use a pre-cooked rotisserie chicken, or leftover chicken that you have in the fridge.

Storing Tips

Store leftover creamy chicken florentine soup in the fridge in a sealed container. It should stay fresh for up to 4 days.

Reheat the soup gently on the stovetop, stirring well to re-incorporate the cream.

With the added cream, this soup doesn’t freeze well. You can freeze the soup before adding cream if you like, and add it in when you reheat it later.

What To Serve With This Soup

This creamy chicken soup with vegetables goes really well with some crusty bread or homemade breadsticks on the side.

Garlic bread is also delicious to dip into the soup, or try topping individual bowls of soup with crispy croutons that you make in the air fryer instead!

Can I make this Dairy-Free?

The easiest way to make this chicken florentine soup recipe dairy-free is to replace the cream with coconut cream. Use olive oil instead of butter to sautee the vegetables too.

How To Make Chicken Florentine Soup With Pasta

To give this recipe a bit more volume, you might want to add gnocchi, pasta, or rice.

Increase the stock to 5 or 6 cups instead of four, and add in 1-2 cups of any pre-cooked starch that you like just before serving.

You can also cook pasta, rice, or gnocchi in the chicken florentine broth while it simmers. Follow the instructions on the package for the exact cooking time.

What Else Can I Add To Chicken Florentine Soup?

A common addition to florentine soup is artichokes. If you have a can of artichoke hearts in the cupboard, feel free to coarsely chop them and toss them in with the spinach. Frozen artichokes work too! Just thaw them out first.

You can also add any other veggies that you have in the fridge. Try mushrooms, frozen peas, or chopped cauliflower. Canned tomatoes are also a delicious addition, and will give this soup a gorgeous rose color.

Chicken Florentine Soup is the perfect warming recipe for a cold night! Enjoy it as an appetizer, but it’s filling enough for a main meal too. Save this creamy soup recipe by pinning it, or share it with all of your soup-loving friends.