Have you ever heard someone mention Chicken Florentine Soup and wondered what makes it special? I’ve been making this comforting soup for years, and it’s become one of my family’s favorite meals during cold weather. This creamy, flavorful soup combines tender chicken, fresh spinach, and aromatic vegetables in a rich broth that warms you from the inside out.
The Origins: Why Is It Called “Florentine”?
The term “Florentine” might make you think this soup comes directly from Florence, Italy. Well, you’re partially right! In cooking, “Florentine” generally indicates the presence of spinach, which is a staple ingredient in Florentine cuisine.
There’s an interesting story behind this naming convention 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 her meals. While that might sound a bit excessive, it explains why dishes containing spinach are called “Florentine.”
So despite the Italian connection, Chicken Florentine Soup is technically considered a French dish rather than an Italian one. But it certainly has all the rustic charm of Italian cuisine that we love!
What Makes Chicken Florentine Soup Special?
At its heart, Chicken Florentine soup is:
- A creamy, comforting soup featuring tender chicken
- Defined by the presence of fresh spinach (the “Florentine” part)
- Enhanced with aromatic vegetables and herbs
- Often (but not always) finished with cream for richness
- A perfect balance of savory flavors and nutritious ingredients
The beauty of this soup lies in its simplicity and versatility. It can be made creamy and decadent or light and brothy, depending on your preference.
Essential Ingredients in Chicken Florentine Soup
To make a classic Chicken Florentine soup, you’ll need these key ingredients:
The Must-Haves
- Chicken: Boneless, skinless chicken breasts (about 1.5 pounds) provide the protein base. Both white and dark meat work well.
- Spinach: Fresh baby spinach leaves are preferred for their tender texture and bright color. This is what makes the soup “Florentine”!
- Broth/Stock: Low-sodium chicken stock creates the savory foundation.
- Aromatics: Onions, carrots, celery (the classic mirepoix or soffritto), and garlic build layers of flavor.
The Flavor Enhancers
- Herbs & Spices: Typically thyme, Italian seasoning, salt, and pepper. Some recipes include a touch of nutmeg.
- Dairy: Heavy cream adds richness and a velvety texture. Some recipes use half-and-half or milk for a lighter version.
- Parmesan Cheese: Freshly grated parmesan adds a salty, umami element.
- Thickener: Often cornstarch mixed with water (a slurry) to give the soup body.
Optional Add-ins
- Pasta or Rice: Small pasta shapes like orzo or rice makes the soup heartier.
- Additional Vegetables: Mushrooms, potatoes, or tomatoes are common additions.
- Lemon Juice: A squeeze brightens all the flavors.
- Red Pepper Flakes: For those who enjoy a bit of heat.
How to Make the Perfect Chicken Florentine Soup
Making this soup isn’t complicated, but there are some tips to ensure you get the best flavor:
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Start with the aromatics: Sauté onion, carrot, and celery in olive oil and butter until soft, then add garlic.
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Build the broth: Add chicken stock and bring to a boil. Add chicken breasts, salt, pepper, and dried thyme.
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Simmer gently: Cook the chicken in the broth until done (about 20-25 minutes or until internal temperature reaches 165°F).
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Shred the chicken: Remove the cooked chicken and shred it using two forks.
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Add richness: Pour in heavy cream and add shredded parmesan. Allow the soup to return to a simmer.
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Thicken if desired: Mix cornstarch with water and add to the soup for thickness.
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Return the chicken: Add the shredded chicken back to the pot.
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Add spinach last: Stir in the fresh spinach leaves just a few minutes before serving. They wilt quickly!
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Taste and adjust: Check seasonings and adjust salt and pepper as needed.
The whole process takes about 30-35 minutes, making it perfect for weeknight dinners.
Common Variations of Chicken Florentine Soup
One thing I love about this soup is how adaptable it is! Here are some popular variations:
- Pasta Chicken Florentine: Adding small pasta shapes like orzo, ditalini, or even gnocchi.
- Creamy Tomato Chicken Florentine: Incorporating tomato paste or diced tomatoes for a rose-colored broth.
- Extra Veggie Version: Loading up with additional vegetables like mushrooms, zucchini, or bell peppers.
- Dairy-Free Chicken Florentine: Using coconut cream instead of heavy cream.
- Instant Pot or Slow Cooker Versions: For hands-off cooking.
What to Serve With Chicken Florentine Soup
This soup is substantial enough to be a meal on its own, but it pairs beautifully with:
- Crusty bread or garlic bread for dipping
- A simple green salad
- Homemade breadsticks
- Grilled cheese sandwich for a heartier meal
- Crispy croutons on top
Answering Common Questions
Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach in a pinch. Just make sure to thaw it completely and squeeze out excess water before adding it to the soup.
How long does Chicken Florentine soup last?
Stored in an airtight container in the refrigerator, this soup stays fresh for 3-4 days.
Can I freeze Chicken Florentine soup?
With the added cream, this soup doesn’t freeze well. If you plan to freeze it, consider making the soup without cream, freezing it, and adding the cream when you reheat it.
What makes Chicken Florentine soup different from cream of spinach soup?
Cream of spinach soup focuses primarily on spinach as the main ingredient, often with a pureed texture. Chicken Florentine soup features chicken as a main component alongside the spinach, with a more brothy texture.
Can I make this soup healthier?
Absolutely! Use milk instead of heavy cream, load up on extra vegetables, and use lean chicken breast. You can also reduce the amount of cheese.
How do I prevent the spinach from becoming mushy?
Add the spinach during the last few minutes of cooking, just until it wilts. Overcooking spinach can make it mushy and bitter.
My Personal Tips for Amazing Chicken Florentine Soup
After making this soup countless times, I’ve picked up a few tricks:
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Freshly shred your cheese: Pre-shredded parmesan doesn’t melt as well as freshly grated from a block.
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Don’t overdo the cream: Some recipes call for up to 2 cups of heavy cream, but I find 1 cup is plenty for richness without overwhelming the other flavors.
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Use a thermometer: Check that chicken reaches 165°F but avoid cooking much past that to prevent dry, overcooked meat.
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Shortcut option: In a hurry? Use rotisserie chicken instead of cooking raw chicken breasts.
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Make it a full meal: Add small pasta, rice, or gnocchi to make it more filling.
Why You’ll Love This Soup
Chicken Florentine soup is more than just a recipe—it’s a canvas for culinary creativity. The combination of tender chicken, nutritious spinach, and savory broth creates a comforting meal perfect for chilly evenings or when you’re feeling under the weather.
It’s quick to prepare (about 30 minutes), uses simple ingredients you likely have on hand, and offers a great way to incorporate leafy greens into your diet. Plus, it’s a crowd-pleaser that even picky eaters tend to enjoy.
Whether you prefer your soup creamy and indulgent or light and brothy, this versatile recipe can be adapted to suit your taste. So grab your soup pot and enjoy creating your own signature version of this classic comfort food!
Have you tried making Chicken Florentine soup before? What’s your favorite way to enjoy it? I’d love to hear your thoughts and variations in the comments below!
How to Store & Reheat Leftovers
Keep some in the freezer for days when you don’t want to cook at all.
- Fridge: Place it in an airtight container for up to 5 days.
- Freezer: Prepare it without the coconut cream. Pour the cooled soup in serving-size portions in freezer-friendly bags or containers. Freeze for up to 3 months. Thaw it overnight in the fridge and add the coconut milk as you reheat it.
- To reheat it: Microwave it for up to a minute or until warm. You can also heat it in a pot over medium-high heat for 7-8 minutes, stirring occasionally.
How to Make Creamy Chicken Florentine Soup
You only need 4 steps to throw this fancy-looking soup together. Scroll to the recipe card at the bottom of the post for more detailed instructions.
- Cook the garlic. Heat olive oil in a large pot over medium heat. Add the garlic and sauté for 1 minute until fragrant. Don’t let it burn.
- Caramelize the onions. Add the onions and Italian seasoning. Sauté for 7-10 minutes or until the onions begin to turn light brown.
- Make the broth. Pour in the chicken broth, coconut cream, chicken, spinach, and artichoke hearts. Mix well and season with salt and pepper to taste.
- Simmer it. Bring the soup to a simmer and let it cook for 5 minutes or until the spinach wilts. Serve immediately and enjoy.
Nothing is more Italian than adding pasta and parmesan cheese to a bowl of soup.
- Shred parmesan on top. Increase the Italian flair of this recipe by topping it with lots of freshly-grated parmesan. Add it to taste.
- Use rotisserie chicken. Leftover rotisserie chicken is a great way to reduce food waste and avoid cooking and shredding your own chicken.
- Add pasta. Stir in 1/2 cup pastina or your favorite short pasta during the last 15 minutes of cooking time to make this soup even more comforting.
- Make it spicy. Sprinkle in red pepper flakes or chili oil to taste to give each spoonful a kick of heat.
- Thicken it. Make a cornstarch slurry by whisking 1/2 tablespoon cornstarch and 3 tablespoons water until smooth. Add it to the soup during the last 20 minutes of cooking time to help the broth thicken.
- Use homemade. Opt for homemade chicken broth if you’ve got some on hand make this soup way better and extra wholesome.
This chicken florentine soup is a great dinner on its own, but you can always pair it with sliced bread for a heartier meal. I love toasty sliced baguettes, ciabatta, breadsticks, and even flatbread. It can also be served as a side for my Stuffed Chicken Breast or Italian Parmesan Chicken.