Chicken Florentine Soup Recipe

This Chicken Florentine Soup is what I make when the weather turns chilly and I want a bowl that feels creamy, cozy, and a little bit special.

Tender shredded chicken, fresh baby spinach, and a silky Parmesan broth come together in one pot in under an hour.

I first made it after craving the flavors of a classic chicken Florentine dinner, but wanting them in a soup I could eat with a spoon.

It worked so well that it has stayed on my regular dinner rotation ever since.

If you love creamy chicken soups, my chicken and wild rice soup is another cozy pot worth adding to your list.

Quick Recipe Summary
Prep Time	15 minutes
Cook Time	35 minutes
Total Time	50 minutes
Servings	6 servings (about 1 1/2 cups each)
Difficulty Level	Easy

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Why You’ll Love This Chicken Florentine Soup Recipe

This soup gives you all the comfort of a creamy chicken dinner with the ease of a single pot.

Here is what makes it a keeper in my kitchen.

• Ready in about 50 minutes: Most of the time is gentle simmering, so you only need about 15 minutes of real hands-on work.
• Creamy without being heavy: A light flour base and a cup of cream give you a velvety broth that never feels gluey.
• Packed with flavor: Garlic, Italian seasoning, thyme, Parmesan, and a splash of lemon make every spoonful taste layered and bright.
• Full of vegetables: Carrots, celery, onion, and a generous amount of spinach turn this into a real meal in a bowl.
• Beginner friendly: There are no fancy techniques, and every step is easy to follow.
• Great for leftovers: The flavors settle overnight, so lunch the next day is even better.

You might also enjoy: Lemon Chicken Orzo Soup

Ingredients

Everything in this soup is simple and easy to find at a regular grocery store.

I like to grate my own Parmesan from a wedge because it melts smoothly into the broth instead of clumping.

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 1/4 cup all-purpose flour
• 1 teaspoon Italian seasoning
• 1/2 teaspoon dried thyme
• 6 cups low-sodium chicken broth
• 1 1/2 pounds boneless, skinless chicken breasts (about 2 large breasts)
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 5 ounces fresh baby spinach
• 1 tablespoon fresh lemon juice

For another comforting pot built from everyday ingredients, try my chicken gnocchi soup.

Kitchen Equipment Needed

You do not need anything complicated to make this soup, just a good pot and a few basic tools.

A heavy pot holds steady heat, which keeps the creamy base from scorching on the bottom.

• Large Dutch oven or heavy soup pot (5 to 6 quarts)
• Sharp chef’s knife and cutting board
• Instant-read thermometer to check the chicken
• Meat shredder claws or two forks
• Microplane grater for the Parmesan
• Measuring cups and spoons
• Wooden spoon and whisk
• Ladle for serving

Read Also: Chicken And Rice Soup Recipe

Recommended Products for This Recipe

These are my personal recommendations, based on the tools and ingredients I reach for every time I make this soup.

None of them are required, but each one makes the process smoother or the flavor better.

1. Le Creuset Signature Enameled Cast Iron Dutch Oven

I use a Dutch oven for almost every soup I make because it holds heat evenly and keeps the creamy broth from catching on the bottom.

The enameled surface also cleans up easily, even after simmering a flour-thickened base. It is an investment, but it lasts for decades.

Get it on Amazon

2. Parmigiano Reggiano Cheese Wedge

A real wedge of Parmigiano Reggiano melts into the broth and adds a nutty, savory depth that pre-shredded cheese cannot match.

Pre-shredded cheese often contains anti-caking starch, which can leave the soup a little grainy.

A small wedge goes a long way, and the rind can be saved for future soups.

Get it on Amazon

3. ThermoPro Instant Read Meat Thermometer

Chicken breast goes from juicy to dry very quickly, and a thermometer takes the guessing out of it.

I pull the chicken out of the pot the moment it reaches 165°F, and the shredded meat stays tender in the finished soup.

It is also handy for roasts, burgers, and baking.

Get it on Amazon

4. Better Than Bouillon Roasted Chicken Base

When I do not have homemade stock, this concentrated base gives my broth a rich, roasted flavor that carton broth sometimes lacks.

A small spoonful dissolved in hot water makes a deeply savory foundation for the whole pot.

It also keeps in the fridge for a long time, so it is great to have on hand.

Get it on Amazon

My chicken soup recipe is a great place to put a good broth base to work too.

Step-by-Step Instructions: How to Make Chicken Florentine Soup

1. Prep the Vegetables and Chicken

• Dice the onion into small, even pieces, about 1/4 inch, so they soften at the same pace.
• Peel the carrots and dice them to the same size as the onion.
• Dice the celery stalks and mince the garlic, then keep the garlic in a separate small bowl.
• Pat the chicken breasts dry with paper towels, then set them on a clean plate.
• Measure out the flour, Italian seasoning, thyme, salt, pepper, and broth so everything is ready to go.
• Grate the Parmesan and measure the cream and lemon juice before you start cooking.

2. Sauté the Vegetables

• Set your Dutch oven over medium heat and add the butter and olive oil.
• Wait until the butter has fully melted and the foam begins to settle.
• Add the onion, carrots, and celery to the pot and stir to coat them in the fat.
• Cook for 5 to 6 minutes, stirring often, until the onion turns soft and translucent.
• Add the minced garlic and stir for about 1 minute, just until you can smell it.
• Do not let the garlic brown, since burnt garlic turns bitter.

3. Build the Flour Base

• Sprinkle the flour evenly over the vegetables.
• Add the Italian seasoning and dried thyme.
• Stir constantly for 1 to 2 minutes so the flour cooks off its raw taste.
• The mixture will look thick and paste-like, which is exactly what you want.

4. Add the Broth and Season

• Pour in about 1 cup of the chicken broth and stir well, scraping up any bits stuck to the bottom of the pot.
• Keep stirring until the mixture looks smooth, then slowly pour in the remaining 5 cups of broth.
• Add the salt and black pepper.
• Raise the heat to medium-high and bring the broth to a gentle boil, stirring now and then.
• The broth should begin to thicken slightly as it heats.

5. Poach the Chicken

• Reduce the heat to medium-low so the broth is barely bubbling.
• Place the chicken breasts into the pot, making sure they are submerged in the broth.
• Partially cover the pot with the lid slightly ajar.
• Simmer for 18 to 22 minutes, turning the chicken once halfway through.
• Stir the soup occasionally so nothing sticks to the bottom.
• Check the thickest part of the chicken with a thermometer, and it is ready when it reads 165°F.

6. Shred the Chicken

• Use tongs to move the cooked chicken to a cutting board or large plate.
• Let it rest for 3 to 5 minutes so it is cool enough to handle.
• Shred it with two forks or meat claws into bite-sized pieces.
• Set the shredded chicken aside while you finish the soup base.

7. Stir in the Cream and Parmesan

• Turn the heat down to low.
• Slowly pour in the heavy cream while stirring.
• Add the freshly grated Parmesan a handful at a time, stirring until each addition melts.
• Warm the soup gently for 3 to 4 minutes, and do not let it come to a boil, because high heat can make dairy separate.
• Return the shredded chicken to the pot and stir to combine.

8. Wilt the Spinach and Add the Lemon

• Add the baby spinach to the pot a big handful at a time.
• Stir gently until each handful wilts, which takes about 2 to 3 minutes in total.
• Stir in the lemon juice, which brightens the creamy broth.
• The spinach will look like a lot at first, but it shrinks quickly.

9. Taste, Adjust, and Serve

• Taste a spoonful of the broth and add more salt or pepper if needed.
• If the soup is thicker than you like, stir in a splash of warm broth or water.
• Ladle the soup into warm bowls.
• Top with a little extra Parmesan and a few cracks of black pepper.
• Serve right away while it is hot and creamy.

For another comforting classic, try my chicken noodle soup.

Tips for The Best Chicken Florentine Soup

A few small habits make the difference between a good soup and a great one.

I learned most of these the hard way, so they will save you some trial and error.

• Cook the flour fully: Give the flour a full minute or two in the pot so the soup tastes rich and not pasty.
• Keep the simmer gentle: A soft simmer keeps the chicken tender, while a hard boil toughens it.
• Use a thermometer: Pulling the chicken at 165°F keeps it juicy instead of stringy.
• Add dairy over low heat: Cream and cheese stay smooth when you keep the heat low and never let the soup boil.
• Grate your own cheese: Freshly grated Parmesan melts evenly, while bagged cheese can turn grainy.
• Add the spinach last: Adding it at the end keeps it bright green and tender, not dull and slimy.
• Finish with lemon: A small splash of acid wakes up all the flavors without making the soup taste lemony.
• Save time with rotisserie chicken: Use about 3 cups of shredded rotisserie chicken and add it with the cream, then simmer the base for 10 minutes first.

If you want even more greens in your bowl, my spinach soup is a lovely place to start.

Serving Suggestions

This soup is rich enough to be a full meal, but a few simple sides make it feel like a special dinner.

Here are my favorite ways to serve it.

• Serve it with crusty bread or toasted baguette slices for dipping.
• Add a simple green salad with a light vinaigrette to balance the creamy broth.
• Sprinkle extra Parmesan and cracked black pepper over each bowl.
• Set out lemon wedges so everyone can add a little brightness.
• Pair it with a warm, cheesy side of garlic bread for a cozy weeknight meal.

You might also enjoy: Air Fryer Garlic Bread

Variations of Chicken Florentine Soup

Once you have the classic version down, this soup is easy to customize with whatever you have on hand.

Here are some of my favorite ways to change it up.

• Add orzo: Stir in 1 cup of uncooked orzo pasta with the shredded chicken and simmer for 8 to 10 minutes, adding an extra cup of broth.
• Add sun-dried tomatoes: Stir in 1/3 cup of chopped oil-packed sun-dried tomatoes along with the spinach for a sweet, tangy punch.
• Add mushrooms: Sauté 8 ounces of sliced cremini mushrooms with the onion, carrot, and celery.
• Use white beans: Stir in one drained can of cannellini beans for extra fiber and a heartier bowl.
• Lighten it up: Swap the heavy cream for half-and-half and use only 1/4 cup of Parmesan.
• Add a little heat: Add 1/4 teaspoon of crushed red pepper flakes with the Italian seasoning.
• Make it gluten-free: Skip the flour and thicken the finished soup with a cornstarch slurry made from 2 tablespoons of cornstarch and 3 tablespoons of cold water.

For a cheesy pasta twist, drop cheese tortellini into the pot, just like in my tortellini soup.

Storage and Reheating

Leftovers are easy to keep, and the flavor often improves after a night in the fridge.

The key is cooling the soup quickly and reheating it gently.

• Refrigerator: Let the soup cool for no more than 30 minutes, then store it in airtight glass containers for up to 4 days.
• Freezer: Cream-based soups can separate when frozen, so for the best texture, freeze the soup before adding the cream, Parmesan, and spinach for up to 3 months.
• Thawing: Thaw the soup overnight in the refrigerator before reheating.
• Stovetop reheating: Warm the soup in a pot over low heat, stirring often, and add a splash of broth if it has thickened.
• Microwave reheating: Heat single portions in 60 second bursts, stirring in between, until hot.
• Avoid boiling: Reheating at a boil can cause the cream to separate.

Read Also: Cream Of Potato Soup Recipe

Nutritional Facts

The numbers below are estimates for one serving, which is about 1 1/2 cups of soup, and will vary with the brands you use.

For a lighter bowl, use half-and-half in place of the heavy cream.

• Calories: about 385
• Protein: about 31 g
• Fat: about 24 g
• Saturated Fat: about 13 g
• Carbohydrates: about 11 g
• Fiber: about 2 g
• Sugar: about 4 g
• Sodium: about 850 mg

If you want a lighter, bean-based bowl, try my Tuscan white bean soup.

Health Benefits of Key Ingredients

This soup is rich and comforting, but it also includes some genuinely nutritious ingredients.

Here is a quick look at what a few of them bring to the bowl.

• Spinach: A good source of vitamin K, folate, and iron, plus plenty of leafy green volume for very few calories.
• Chicken breast: A lean source of high-quality protein that helps keep you full and satisfied.
• Carrots: Rich in beta carotene, which your body uses to make vitamin A.
• Garlic: Adds big flavor while letting you use less salt, and it contains helpful sulfur compounds.
• Celery and onion: Contribute fiber, potassium, and natural savory sweetness.
• Chicken broth: Adds hydration and a little extra protein, especially when you choose a low-sodium version.

Another favorite: Spinach Pomegranate Salad

FAQs About Chicken Florentine Soup

1. What does “Florentine” mean in chicken Florentine soup?

In cooking, “Florentine” usually means a dish made with spinach and often a creamy sauce.

Chicken Florentine soup takes the flavors of the classic chicken and spinach dish and turns them into a creamy soup.

2. Can I use rotisserie chicken instead of poaching chicken breasts?

Yes, and it is a great shortcut for busy nights.

Use about 3 cups of shredded rotisserie chicken, simmer the soup base for 10 minutes, and then stir in the chicken with the cream.

3. Why did my soup curdle or look grainy?

Dairy can separate when it gets too hot, especially if the soup boils after the cream goes in.

Keep the heat low, grate your own Parmesan, and stir gently to keep the texture smooth.

4. Can I use frozen spinach instead of fresh?

You can, but you will need to thaw it and squeeze out as much water as possible first.

Use about 10 ounces of frozen chopped spinach and stir it in with the cream, as the extra water can thin the broth.

5. Can I make this soup ahead of time?

Yes, you can make the soup base through the poaching and shredding steps up to 2 days ahead.

Reheat it gently, then add the cream, Parmesan, spinach, and lemon juice right before serving for the freshest taste.

If you enjoy hearty, flavorful pots like this one, my Italian sausage soup is next on my list for you.

Conclusion

This Chicken Florentine Soup is creamy, bright, and full of tender chicken and fresh spinach, all in one easy pot.

It is the kind of dinner that warms you up and makes the house smell amazing.

I hope you give it a try on the next chilly evening, and that it becomes a favorite at your table too.

If you make it, leave a comment below to tell me how it turned out, and share it with a friend who loves a good bowl of soup.

Recommended:

• Chicken Orzo Soup Recipe
• Italian Wedding Soup Recipe
• Chicken Tetrazzini Recipe
• Crockpot Chicken Noodle Soup
• Pastina Soup Recipe