This Creamy Chicken Florentine Soup is a rich, velvety broth packed with tender chicken and earthy spinach. It’s the perfect cozy meal for chilly days and easy enough for weeknights. You’ll love how this Creamy Chicken Florentine Soup balances hearty comfort with fresh, elegant flavor.
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Why You’ll Love This Creamy Chicken Florentine Soup
- Comfort in a bowl: Creamy texture with tender chicken and spinach creates pure coziness.
- Fancy but simple: Tastes elegant but is straightforward for any cook.
- Versatile ingredients: Easily adapt with kale, turkey, or mushrooms.
- Amazing leftovers: Flavors deepen overnight and reheat beautifully.
Ingredients & Tools
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 6 cups chicken broth
- 1 tsp dried thyme
- 1/2 tsp dried oregano
- 1 bay leaf
- 1 cup heavy cream
- 4 cups fresh spinach, roughly chopped
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
Tools: Large stockpot or Dutch oven, wooden spoon, measuring cups and spoons, sharp knife, cutting board
Notes: Use quality chicken broth for the best flavor base, and don’t skip the fresh spinach—it wilts perfectly into the hot soup.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 25 g |
| Fat: | 18 g |
| Carbs: | 12 g |
| Fiber: | 2 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Chicken breast vs. thigh? I prefer breast for its lean texture, but thighs work wonderfully too—they’ll add more richness and stay incredibly tender during cooking.
- Fresh spinach is key. Frozen spinach can make your soup watery and doesn’t have the same bright flavor. If you must use frozen, thaw and squeeze out ALL the liquid first.
- Don’t rush the veggie sauté. Taking those extra few minutes to properly soften the onions, carrots, and celery builds a flavor foundation that makes all the difference.
- Grate your own Parmesan. The pre-shredded stuff contains anti-caking agents that can prevent it from melting smoothly into your soup. Freshly grated makes a noticeably creamier result.
How to Make Creamy Chicken Florentine Soup
Step 1: Heat the olive oil in your large stockpot or Dutch oven over medium heat. Add the diced onion, carrots, and celery—what chefs call a mirepoix—and cook for about 5-7 minutes, until they begin to soften and the onion turns translucent. You’ll notice the most wonderful aroma starting to fill your kitchen at this point. Stir occasionally with your wooden spoon to prevent sticking.
Step 2: Add the minced garlic and cook for just 30 seconds more until fragrant. Garlic burns easily, so keep it moving in the pot. Then add the cubed chicken pieces, seasoning them with a pinch of salt and pepper as they hit the pan. Cook for 4-5 minutes, stirring occasionally, until the chicken is no longer pink on the outside—it doesn’t need to be fully cooked through yet.
Step 3: Pour in the chicken broth, then add the dried thyme, oregano, and that single bay leaf. Bring everything to a gentle boil, then reduce the heat to low and let it simmer uncovered for about 10 minutes. This simmering time allows the chicken to cook through completely and the flavors to start marrying together beautifully.
Step 4: Reduce the heat to the lowest setting—this is important to prevent the cream from curdling. Slowly pour in the heavy cream while stirring continuously. You’ll see the soup transform from a brothy consistency to something much richer and more luxurious. Let it heat through for 2-3 minutes, but don’t let it boil after adding the cream.
Step 5: Remove the bay leaf—it’s done its job flavoring the soup and isn’t pleasant to bite into. Now stir in the fresh spinach by handfuls; it will wilt almost immediately in the hot liquid. Finally, stir in the grated Parmesan until it melts smoothly into the soup. Taste and adjust seasoning with more salt and pepper if needed. The soup should be creamy with tender chicken, vibrant green spinach, and a perfectly balanced flavor.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 3 days.
- Freezer: Not recommended—cream-based soups may separate and become grainy when thawed.
- Reviving: Reheat gently over low heat, stirring occasionally; add a splash of broth or cream if too thick.
Serving Suggestions
Complementary Dishes
- Crusty artisan bread — Perfect for dipping into that creamy broth and catching every last delicious drop.
- Simple green salad with lemon vinaigrette — The bright acidity cuts through the richness of the soup beautifully.
- Garlic breadsticks — Who can resist warm, buttery bread alongside a comforting bowl of soup?
Drinks
- Crisp Sauvignon Blanc — Its citrus notes complement the creamy soup without overwhelming the delicate flavors.
- Sparkling water with lemon — The bubbles and citrus provide a refreshing palate cleanser between spoonfuls.
- Earl Grey tea — The bergamot notes create an unexpectedly lovely pairing with the herbal elements in the soup.
Something Sweet
- Lemon bars — The tangy citrus provides the perfect bright finish after the rich, creamy soup.
- Shortbread cookies — Simple, buttery cookies that won’t compete with the soup’s sophisticated flavors.
- Dark chocolate truffles — Just one or two rich bites provide a satisfying, elegant ending to the meal.
Top Mistakes to Avoid
- Boiling after adding cream: This can cause the cream to separate and give your soup a grainy texture. Always keep the heat low once dairy is involved.
- Overcooking the spinach: Add it at the very end, just until wilted. Cooking it too long turns it mushy and dulls that beautiful green color.
- Skimping on seasoning: Cream-based soups need adequate salt to bring out all the flavors. Taste at the end and don’t be shy with seasoning.
- Using pre-shredded Parmesan: The anti-caking agents prevent smooth melting and can leave your soup with a slightly gritty texture.
Expert Tips
- Tip: For an extra flavor boost, sear the chicken in batches before adding the vegetables. This creates fond (those browned bits at the bottom of the pan) that adds incredible depth when deglazed with the broth.
- Tip: If you prefer a thicker soup, make a quick slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir it in during the last 5 minutes of cooking.
- Tip: Let the soup rest for 5-10 minutes off heat before serving. This allows the flavors to settle and meld together even more beautifully.
- Tip: For a lighter version, substitute half-and-half for the heavy cream—the soup will still be creamy but with fewer calories.
- Tip: Add a splash of fresh lemon juice right before serving to brighten all the flavors and cut through the richness.
FAQs
Can I make this soup ahead of time?
Absolutely! This soup actually tastes even better the next day as the flavors have more time to develop. Store it in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently over low heat to prevent the cream from separating. You might need to add a splash of broth or cream when reheating if it has thickened too much.
Can I freeze Creamy Chicken Florentine Soup?
I don’t recommend freezing this particular soup because dairy-based soups with cream don’t freeze well—they tend to separate and become grainy when thawed. The spinach also becomes unpleasantly mushy after freezing. If you need to make it ahead, it’s better to refrigerate for a few days rather than freeze.
What can I use instead of heavy cream?
For a lighter option, half-and-half works well, though the soup will be slightly less rich. For a dairy-free version, canned coconut milk provides wonderful creaminess, though it will impart a subtle coconut flavor. You could also make a roux with butter and flour at the beginning to help thicken the soup, then use whole milk instead of cream.
How can I tell when the chicken is cooked through?
The chicken pieces should be opaque throughout with no pink remaining, and they should feel firm to the touch. If you have a meat thermometer, the internal temperature should reach 165°F. Be careful not to overcook though, or the chicken can become tough and dry—remember it continues cooking a bit even after you turn off the heat.
Can I add other vegetables to this soup?
Definitely! Diced potatoes, mushrooms, or even cauliflower florets would be wonderful additions. Just adjust the cooking time accordingly—harder vegetables like potatoes should be added earlier to ensure they cook through, while quicker-cooking veggies like mushrooms can go in with the chicken.
Creamy Chicken Florentine Soup
Make this easy Creamy Chicken Florentine Soup for a rich, comforting meal. Ready in 40 minutes with tender chicken and spinach. Get the recipe now!
Ingredients
For the Ingredients
-
2 tbsp olive oil
-
1 medium yellow onion (diced)
-
3 cloves garlic (minced)
-
2 medium carrots (peeled and diced)
-
2 stalks celery (diced)
-
1 lb boneless, skinless chicken breasts (cut into 1-inch pieces)
-
6 cups chicken broth
-
1 tsp dried thyme
-
1/2 tsp dried oregano
-
1 bay leaf
-
1 cup heavy cream
-
4 cups fresh spinach (roughly chopped)
-
1/2 cup grated Parmesan cheese
-
Salt and black pepper (to taste)
Instructions
-
Heat the olive oil in your large stockpot or Dutch oven over medium heat. Add the diced onion, carrots, and celery—what chefs call a mirepoix—and cook for about 5-7 minutes, until they begin to soften and the onion turns translucent. You’ll notice the most wonderful aroma starting to fill your kitchen at this point. Stir occasionally with your wooden spoon to prevent sticking.01
-
Add the minced garlic and cook for just 30 seconds more until fragrant. Garlic burns easily, so keep it moving in the pot. Then add the cubed chicken pieces, seasoning them with a pinch of salt and pepper as they hit the pan. Cook for 4-5 minutes, stirring occasionally, until the chicken is no longer pink on the outside—it doesn’t need to be fully cooked through yet.02
-
Pour in the chicken broth, then add the dried thyme, oregano, and that single bay leaf. Bring everything to a gentle boil, then reduce the heat to low and let it simmer uncovered for about 10 minutes. This simmering time allows the chicken to cook through completely and the flavors to start marrying together beautifully.03
-
Reduce the heat to the lowest setting—this is important to prevent the cream from curdling. Slowly pour in the heavy cream while stirring continuously. You’ll see the soup transform from a brothy consistency to something much richer and more luxurious. Let it heat through for 2-3 minutes, but don’t let it boil after adding the cream.04
-
Remove the bay leaf—it’s done its job flavoring the soup and isn’t pleasant to bite into. Now stir in the fresh spinach by handfuls; it will wilt almost immediately in the hot liquid. Finally, stir in the grated Parmesan until it melts smoothly into the soup. Taste and adjust seasoning with more salt and pepper if needed. The soup should be creamy with tender chicken, vibrant green spinach, and a perfectly balanced flavor.05
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