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Chicken Florentine Soup Recipe

Chicken Florentine Soup

iamwinfred
This Chicken Florentine Soup is creamy, cozy, and a little bit special, made in one pot in under an hour. Tender shredded chicken, fresh baby spinach, and a silky Parmesan broth come together with garlic, Italian seasoning, thyme, and a splash of lemon for a bowl that feels like a classic chicken Florentine dinner you can eat with a spoon.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Soup
Cuisine Italian
Servings 6 servings
Calories 385 kcal

Equipment

  • 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 reaches 165°F
  • Meat shredder claws or two forks
  • Microplane grater for the Parmesan
  • Measuring cups and spoons
  • Wooden spoon and whisk
  • Ladle for serving

Ingredients
  

  • 2 tablespoons unsalted butter 28g
  • 1 tablespoon olive oil 15ml
  • 1 medium yellow onion diced, about 1/4 inch pieces
  • 2 medium carrots peeled and diced to the same size as the onion
  • 2 stalks celery diced
  • 4 cloves garlic minced
  • 1/4 cup all-purpose flour 30g
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon dried thyme
  • 6 cups low-sodium chicken broth 1.4L
  • 1 1/2 pounds boneless, skinless chicken breasts 680g, about 2 large breasts
  • 1 teaspoon salt plus more to taste
  • 1/2 teaspoon black pepper
  • 1 cup heavy cream 240ml
  • 1/2 cup freshly grated Parmesan cheese 50g, grate from a wedge
  • 5 ounces fresh baby spinach 140g
  • 1 tablespoon fresh lemon juice 15ml
  • extra Parmesan and cracked black pepper for topping, plus lemon wedges for serving
  • crusty bread or toasted baguette slices for serving

Instructions
 

  • Dice the onion, carrots, and celery into even 1/4-inch pieces and mince the garlic. Pat the chicken dry, measure out the flour, seasonings, salt, pepper, and broth, and grate the Parmesan.
  • Heat the butter and olive oil in a Dutch oven over medium heat. Sauté the onion, carrots, and celery for 5 to 6 minutes until soft, then add the garlic and stir for 1 minute until fragrant.
  • Sprinkle the flour, Italian seasoning, and thyme over the vegetables and stir constantly for 1 to 2 minutes to cook off the raw flour taste.
  • Pour in 1 cup of broth, scraping up any stuck bits, then stir in the remaining 5 cups. Add the salt and pepper, raise the heat to medium-high, and bring to a gentle boil, stirring occasionally.
  • Reduce the heat to medium-low, add the chicken breasts, and partially cover. Simmer for 18 to 22 minutes, turning once, until the thickest part reaches 165°F.
  • Move the chicken to a cutting board and rest for 3 to 5 minutes, then shred into bite-sized pieces with two forks or meat claws.
  • Turn the heat to low and slowly stir in the heavy cream, then add the Parmesan a handful at a time until melted. Warm gently for 3 to 4 minutes without boiling, then return the shredded chicken to the pot.
  • Add the spinach a handful at a time, stirring until wilted, about 2 to 3 minutes. Stir in the lemon juice to brighten the broth.
  • Taste and adjust the salt and pepper, thinning with a splash of warm broth if needed. Ladle into warm bowls and top with extra Parmesan and cracked black pepper.

Notes

  • Cook the flour fully for a full minute or two so the soup tastes rich and not pasty.
  • Keep the simmer gentle; a hard boil toughens the chicken and can make dairy separate.
  • Use an instant-read thermometer and pull the chicken at 165°F to keep it juicy instead of stringy.
  • Add the cream and cheese over low heat and never let the soup boil to keep the texture smooth.
  • Grate your own Parmesan from a wedge; bagged pre-shredded cheese can turn the soup grainy.
  • Add the spinach last to keep it bright green and tender, then finish with lemon to wake up the flavors.
  • Shortcut: use about 3 cups of shredded rotisserie chicken, simmer the base for 10 minutes first, then add the chicken with the cream.
  • Variations: add 1 cup uncooked orzo with the chicken (plus 1 cup broth), stir in 1/3 cup chopped sun-dried tomatoes, sauté 8 ounces sliced cremini mushrooms with the vegetables, or add 1/4 teaspoon crushed red pepper flakes.
  • Make it gluten-free by skipping the flour and thickening the finished soup with a cornstarch slurry of 2 tablespoons cornstarch and 3 tablespoons cold water.
  • Storage: refrigerate in airtight containers for up to 4 days; freeze before adding the cream, Parmesan, and spinach for up to 3 months. Reheat gently over low heat and avoid boiling.
  • Make ahead: prepare the base through poaching and shredding up to 2 days ahead, then reheat gently and add the cream, Parmesan, spinach, and lemon right before serving.

Nutrition

Serving: 1BowlCalories: 385kcalCarbohydrates: 11gProtein: 31gFat: 24gSaturated Fat: 13gSodium: 850mgFiber: 2gSugar: 4g
Keyword chicken florentine soup, chicken spinach soup, creamy chicken soup, easy one pot soup, parmesan chicken soup
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