How To Make Chicken Florentine Soup In 3 Simple Steps
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Creamy Chicken Florentine Soup: Your New Favorite Comfort Food
Okay, can we talk about how amazing chicken florentine soup is? I’m totally obsessed with this creamy, dreamy bowl of comfort that somehow manages to be both indulgent and surprisingly light at the same time. If you’re looking for the perfect chicken florentine soup recipe that doesn’t require a culinary degree to pull off, you’ve hit the jackpot.
This isn’t your grandma’s heavy, stick-to-your-ribs soup (though I love grandma’s cooking!). This creamy chicken florentine soup hits that sweet spot where it’s comforting enough for those “I need a hug in a bowl” days, but fresh enough that you won’t feel like you need a nap afterward. Plus, it’s ready in about 20-30 minutes – because who has time to babysit a pot all day?
Why This Chicken Florentine Soup is the BEST
Listen, I’ve tried A LOT of chicken florentine soup recipes, and most of them fall into one of two camps: either they’re so thick you could practically eat them with a fork, or they’re so “healthy” they taste like sad water with floating vegetables. This one? It’s the Goldilocks of soups – just right.
Here’s why this recipe is going to become your new go-to:
- Perfect Balance: It’s creamy without being heavy, flavorful without being overwhelming, and light enough that you won’t immediately want to unbutton your pants (though no judgment if you do).
- Simple Ingredients: You probably have most of this stuff hanging out in your kitchen right now. No fancy specialty items or trips to three different stores required.
- Quick Preparation: Seriously, 20-30 minutes from start to finish. That’s faster than most takeout deliveries and infinitely more satisfying.
- Versatile: This soup is like that friend who gets along with everyone. It’s cozy enough for fall and winter but fresh enough for spring. You can customize it however you want – more veggies, different spices, whatever floats your boat.
- Family-Friendly: Even picky eaters tend to love this one. It’s like a sneaky way to get spinach into people who think vegetables are the enemy.
- One-Pot Meal: Fewer dishes = happier you. This is especially important on weeknights when the last thing you want to do is spend an hour cleaning the kitchen.
- Nutritious: Packed with protein, fresh veggies, and all the good stuff your body actually wants.
Understanding “Florentine”: The Essence of this Soup
So what exactly makes a soup “Florentine” anyway? Great question! The term “Florentine” basically means “cooked with spinach” – it’s a fancy way of saying “hey, there’s spinach in here!” The classic combo includes spinach, some kind of protein (usually chicken or eggs), and a creamy component that brings everything together.
There’s some debate about whether the name comes from Florence, Italy, or if it’s just a French culinary term, but honestly? Who cares about the history when it tastes this good. What matters is that this chicken florentine soup gives you all those classic flavors in one satisfying bowl.
Key Ingredients for Your Chicken Florentine Soup
Let’s break down what you’ll need to make this magic happen. The beauty of this recipe is that it’s super flexible – think of these as guidelines rather than strict rules.
Chicken:
- Cooked shredded chicken (rotisserie, leftover baked, or pressure cooker)
- OR raw boneless chicken breasts/thighs (cook directly in pot)
Spinach:
- 10 oz fresh spinach (preferred for best texture)
- OR 6 oz frozen spinach (thawed and well-drained)
- Alternative: kale or Swiss chard
Aromatics:
- 1 medium diced onion (yellow, white, or sweet)
- 3-4 cloves fresh minced garlic
- Optional: diced carrots and celery
Broth:
- 6-8 cups chicken broth (reduced-sodium recommended)
- OR bone broth for extra richness
Cream Component:
- Heavy cream (most luxurious)
- Half-and-half (lighter option)
- Whole milk (in a pinch)
- Full-fat coconut milk/cream (dairy-free)
- Cream cheese (for extra thickness)
Fats:
- 2-3 tablespoons butter OR olive oil
Seasoning:
- 1-2 teaspoons Italian seasoning (or mix of dried basil, oregano, thyme)
- Salt and black pepper to taste
- Optional: pinch of nutmeg, red pepper flakes
Optional Flavor Boosters:
- Artichoke hearts
- Sun-dried tomatoes
- Parmesan rind (for simmering)
- Fresh lemon juice
- Mushrooms, bell peppers, or zucchini
How to Make Creamy Chicken Florentine Soup
Alright, let’s get cooking! This is honestly one of the easiest soups you’ll ever make.
- Prepare Your Chicken: If you’re using pre-cooked chicken, just shred or chop it up and set it aside. If you’re starting with raw chicken, you can cook it right in the pot – just make sure it hits 165°F before you shred it up.
- Sauté Those Aromatics: Heat up your butter or oil in a large pot. Add the garlic first (it cooks fast), then toss in your onions, carrots, celery, and Italian seasoning. Cook until everything’s soft and smells amazing – this is where the magic starts.
- Build Your Broth: If you’re using flour to thicken (totally optional), add it now and cook for a minute or two, stirring constantly. Then pour in your chicken broth, cream, shredded chicken, and any other goodies you’re adding like artichokes or sun-dried tomatoes.
- Let It Simmer: Bring everything to a boil, then reduce the heat and let it simmer for about 5-15 minutes. If you cooked raw chicken in the pot, this is when you’d fish it out, shred it, and add it back in.
- Add the Greens: Turn the heat down to low and stir in your fresh spinach. It’ll wilt down in just a minute or two – don’t overcook it or it’ll get mushy.
- Adjust and Taste: This is the fun part! Taste your soup and adjust the salt and pepper. Add a squeeze of lemon juice if it needs brightening up, or grate in some fresh parmesan if you want extra richness.
- Serve It Up: Ladle into bowls and get ready to be amazed. Maybe add a little extra parmesan or a drizzle of good olive oil on top if you’re feeling fancy.
Tips for the Best Chicken Florentine Soup
Here are my tried-and-true tips to make sure your soup turns out perfect every time:
Get Your Mise En Place On: Have everything prepped and ready before you start cooking. This soup moves fast once you get going, and you don’t want to be frantically chopping onions while your garlic burns.
Wait on the Seasoning: Don’t go crazy with salt and pepper at the beginning. Taste at the end and adjust – you can always add more, but you can’t take it out.
Cream Timing Matters: If you’re using lighter dairy like half-and-half or milk, add it after the soup has simmered to prevent curdling. Nobody wants chunky soup (unless it’s supposed to be chunky).
Drain That Spinach: If you’re using frozen spinach, make sure it’s completely thawed and squeezed dry. Seriously, squeeze it until your hands hurt – excess water will make your soup sad and watery.
Raw Chicken Pro Tips: If you’re cooking raw chicken directly in the pot, make sure it reaches 165°F before you shred it. It usually takes about 30 minutes of simmering to get there.
Simmer for Flavor: The longer you simmer (within reason), the more the flavors develop. If you’ve got an extra 10-15 minutes, let it go – your taste buds will thank you.
Thickening Tricks: Want a thicker soup? You can whisk in some arrowroot powder, add more parmesan, or make a quick cornstarch slurry. All work great.
Customize Your Chicken Florentine Soup
This is where you can really make this chicken florentine soup recipes your own. The base is fantastic as-is, but here are some ideas to mix things up:
Load Up on Veggies: Celery, carrots, mushrooms, bell peppers, zucchini, cauliflower, corn, peas, green beans – basically any vegetable you love can find a happy home in this soup.
Bring the Heat: Add some red pepper flakes or a diced jalapeño if you like things spicy. Life’s too short for bland soup.
Make It Heartier: Stir in some cooked rice, cauliflower rice, or small pasta shapes like orzo or ditalini. If you’re adding uncooked rice, let it simmer longer. For pasta, add it toward the end so it doesn’t get mushy.
Thicken It Up: Want something more stew-like? Whisk in some arrowroot powder, add extra parmesan, or make a cornstarch slurry. Easy peasy.
Go Dairy-Free: Full-fat coconut milk or cream works beautifully for a dairy-free version. It adds a subtle coconut flavor that’s actually really nice.
Keep It Gluten-Free: Skip the flour thickener and use zucchini noodles instead of regular pasta. Cassava or rice flour work great for thickening too.
Switch Up the Protein: Leftover turkey works great, or you could even try a plant-based protein if that’s your thing.
Cheese It Up: Parmesan is classic, but try pecorino, mozzarella, cream cheese, or asiago for different flavor profiles.
What to Serve with Chicken Florentine Soup
This soup is pretty much perfect on its own, but if you want to make it a full meal, here are some ideas:
- Bread Situation: Crusty bread, garlic knots, or easy drop biscuits are all fantastic for dipping. If you’re keeping it low-carb, try some keto garlic cheese bread or chaffles.
- Crunchy Things: Chips, crackers, or even some homemade keto crackers add a nice textural contrast.
- Fresh and Light: A simple side salad – maybe a wedge salad, cucumber tomato salad, or chopped antipasto – balances out all that creamy goodness.
- Carb Base: Serve it over cooked white rice or cauliflower rice for a more filling meal.
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Storing and Freezing Your Chicken Florentine Soup
Let’s be real – this soup is so good you’ll probably want to make a double batch. Here’s how to store it:
- In the Fridge: It’ll keep in an airtight container for up to 3-5 days. When you reheat it, you might need to add a splash of broth or cream if it’s gotten too thick.
- Freezer-Friendly: Yes! It freezes beautifully for up to 3 months. Pro tip: if you’re planning to freeze it, hold off on adding the cream until you reheat it – it’ll maintain better texture that way. Same goes for noodles – cook them separately and add them after thawing to prevent mushiness.
- Reheating: Warm it gently on the stove or in the microwave. Don’t blast it on high heat or the cream might separate.
Chicken Florentine Soup Nutrition Facts
Here’s the nutritional breakdown per serving (about 1 cup):
- Calories: Approximately 280-320
- Total Carbs: 8-12g
- Net Carbs: 6-10g
- Fiber: 2-3g
- Sugar: 4-6g
- Protein: 25-30g
- Fat: 18-22g
- Saturated Fat: 8-12g
- Cholesterol: 85-100mg
- Sodium: 650-850mg
Note: These are approximate values and will vary based on specific ingredients and portion sizes used.
Rate This Recipe & Share Your Thoughts!
So there you have it – the ultimate creamy chicken florentine soup that’s going to become your new obsession. I’d love to hear how it turns out for you! Did you add any fun variations? Did your picky eater actually ask for seconds? Drop a comment and let me know.
If you make this soup, definitely snap a photo and tag us on Instagram – we love seeing your creations! And if you’re feeling extra generous, leaving a rating and review helps other home cooks discover this recipe too.
Happy cooking, and remember – life’s too short for boring soup! 🍲
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