Chicken Florentine Soup Recipe: Italian Comfort

I’m about to share something that’ll transform your weeknight dinner routine, and honestly, it might just become your new obsession. This Chicken Florentine Soup brings together everything I crave when the temperature drops – creamy, satisfying, and ridiculously comforting without being complicated. You know those recipes that sound fancy but are secretly simple? This is one of them, and I can’t wait to show you exactly why this soup deserves a spot in your regular rotation.

Why You’ll Love this Chicken Florentine Soup

Comfort food doesn’t get much better than this creamy, soul-warming bowl of goodness.

I’m telling you, this soup hits every craving you didn’t even know you had. The tender chicken melts in your mouth, while the spinach adds that perfect earthy bite.

And that creamy base? It’s like a warm hug for your taste buds.

What makes this recipe special is how the flavors build together. The sautéed vegetables create a savory foundation, and when you add the cream, everything transforms into pure magic.

Plus, it’s surprisingly simple to make, even on your busiest weeknights.

What Ingredients are in Chicken Florentine Soup?

This soup comes together with simple, everyday ingredients that you probably already have hanging around your kitchen. The beauty of Chicken Florentine Soup lies in how these basic components transform into something that tastes like you spent hours slaving over the stove, when really, it’s pretty straightforward.

The ingredient list is invigoratingly short, which means less time shopping and more time enjoying that creamy, comforting goodness. You’ll need protein, vegetables, seasonings, and that magical cream that brings everything together into soup heaven.

Ingredients:

• 1 tablespoon extra virgin olive oil
• 2 medium boneless skinless chicken breasts
• 2 tablespoons butter
• 1 large shallot or 1 small onion, diced
• 2 stalks celery, chopped
• 2 large carrots, peeled and diced
• 2 large garlic cloves, chopped
• 3 tablespoons all-purpose flour
• 1/2 teaspoon dried thyme
• 1/8 teaspoon cayenne pepper (to taste)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 4 cups chicken stock
• 3 cups fresh baby spinach
• 1 cup half-and-half cream or heavy cream

A Few Things to Keep in Mind

When it comes to the chicken, boneless skinless breasts work perfectly, but don’t stress if they’re different sizes. You’re cutting them into bite-sized pieces anyway, so uniformity isn’t essential here.

For the vegetables, fresh is definitely the way to go, especially with the spinach. Those pre-washed baby spinach bags are your friend, saving you from that tedious washing and chopping routine. The carrots and celery should be diced fairly small so they cook evenly and don’t overpower each bite.

The cream choice is really up to your preference and what’s in your fridge. Half-and-half gives you that creamy texture without being too heavy, while heavy cream creates an ultra-rich soup that’s basically liquid comfort. Either way, you’re winning.

Don’t skip the shallots if you can help it, they add a subtle sweetness that regular onions just can’t match. But honestly, if all you have is a regular onion, the soup police aren’t going to come knocking.

How to Make this Chicken Florentine Soup

Making this soup is like a warm hug for your kitchen skills, and honestly, if you can chop vegetables and stir things without setting anything on fire, you’re already halfway there.

Start by cutting your 2 medium boneless skinless chicken breasts into bite-sized pieces, whatever size makes you happy. Season them with salt and pepper because bland chicken is basically a crime against comfort food. Heat 1 tablespoon of extra virgin olive oil in a 2-3 quart saucepan over medium heat, then add your seasoned chicken pieces. Cook them until they’re no longer pink, which usually takes about 5-7 minutes depending on how big you cut those pieces.

Once they’re done, grab a slotted spoon and remove the chicken to a plate, leaving behind all those lovely browned bits that are going to make your soup taste amazing.

Don’t even think about washing that pan. Instead, add 2 tablespoons of butter to the same pan and let it melt into those chicken drippings. Toss in your 1 large diced shallot (or small onion), 2 chopped celery stalks, and 2 peeled and diced carrots. Cook this vegetable party for about 5 minutes, stirring occasionally, until the onions start looking translucent and your kitchen smells like soup heaven is about to happen.

Now comes the flavor building part. Add your 2 chopped garlic cloves, 1/2 teaspoon dried thyme, 1/8 teaspoon cayenne pepper, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper to the pan. Cook this aromatic mixture for another 3 minutes, stirring frequently so the garlic doesn’t turn bitter on you. Your kitchen should smell so good right now that neighbors might start wandering over.

Time for the thickening magic. Sprinkle 3 tablespoons of all-purpose flour over your vegetables and stir it around for about 1 minute. This creates what’s basically a vegetable roux, which is going to give your soup that perfect, velvety thickness instead of watery sadness.

Here’s where patience pays off. Slowly add your 4 cups of chicken stock, and I mean slowly, like you’re trying to impress someone with your technique. Pour a little, stir, pour a little more, stir again. This prevents lumpy soup, which nobody wants.

Once all the stock is incorporated, bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 20 minutes, or until your vegetables are tender and the soup has thickened to something that actually looks like soup instead of chicken-flavored water.

Pour in 1 cup of half-and-half cream (or heavy cream if you’re feeling indulgent), and stir it in gently. Keep cooking and stirring until everything thickens up nicely, which should take just a few minutes. Don’t let it boil hard here because cream can get weird when it’s too hot, and nobody wants weird cream.

Finally, add your cooked chicken back to the party along with 3 cups of fresh baby spinach. The spinach will look like way too much at first, but trust the process, it wilts down faster than your motivation to exercise in January. Cook everything together for another 5-10 minutes, giving the flavors time to get acquainted and the spinach time to become tender instead of chewy.

Taste your creation and adjust the seasonings. Maybe it needs more salt, maybe more pepper, maybe a tiny bit more cayenne if you’re feeling adventurous. This is your soup, after all, so make it taste like something you’d actually want to eat on a cold day.

Chicken Florentine Soup Substitutions and Variations

Dozens of ingredient swaps can turn this basic chicken florentine soup into whatever your pantry demands or your taste buds are craving today.

I love swapping spinach for kale, Swiss chard, or even arugula when I’m feeling fancy.

Want more protein? Toss in white beans or cannellini beans.

Heavy cream too rich? Use milk with a flour slurry instead.

Turkey works perfectly if you’re avoiding chicken, and mushrooms add earthiness that makes me forget about meat entirely.

Hate celery? Skip it.

No shallots? Regular onions work fine.

This recipe’s forgiving enough to handle whatever substitutions life throws at you.

What to Serve with Chicken Florentine Soup

When you’re ladling up bowls of this creamy, soul-warming soup, you want sides that complement without competing.

I always reach for crusty bread first—think sourdough or Italian ciabatta for dipping. Those homemade croutons mentioned in the recipe? They’re perfect floated right on top.

A simple Caesar salad cuts through the richness beautifully, or try roasted vegetables like Brussels sprouts with garlic.

If you’re feeling fancy, garlic bread never disappoints anyone at my table.

For lighter options, I love serving crackers or even toasted baguette slices brushed with olive oil and herbs.

Final Thoughts

There’s something magical about a soup that brings together tender chicken, vibrant spinach, and that silky cream base that coats your spoon just right. This recipe transforms simple ingredients into pure comfort.

I love how the spinach wilts perfectly into the creamy broth, creating those beautiful green ribbons. The garlic and thyme add just enough warmth without overwhelming the delicate flavors.

When you’re craving something that feels like a warm hug in a bowl, this soup delivers every time. It’s fancy enough for guests but easy enough for a Tuesday night dinner when you need something special.

Recipe Card

Introduction: This luxurious and comforting soup combines tender chicken pieces with fresh spinach in a velvety cream base, enhanced with aromatic herbs and vegetables. Perfect for cozy dinners or elegant entertaining, this one-pot wonder delivers restaurant-quality flavors in under an hour.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Serves: 4-6

Ingredients:

• 1 tablespoon extra virgin olive oil
• 2 medium boneless skinless chicken breasts, cut into bite-size pieces
• 2 tablespoons butter
• 1 large shallot or 1 small onion, diced
• 2 stalks celery, chopped
• 2 large carrots, peeled and diced
• 2 large garlic cloves, chopped
• 3 tablespoons all-purpose flour
• 1/2 teaspoon dried thyme
• 1/8 teaspoon cayenne pepper (to taste)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 4 cups chicken stock
• 3 cups fresh baby spinach
• 1 cup half-and-half cream or heavy cream

Instructions:

1. Cut chicken breasts into bite-size pieces and season with salt and pepper.
2. Heat olive oil in a 2-3 quart saucepan over medium heat.
3. Add chicken and cook until no longer pink. Remove from pan with a slotted spoon and set aside.
4. Add butter to the same pan and add onion, carrots, and celery. Cook for 5 minutes or until onions are translucent.
5. Add garlic, thyme, cayenne, salt, and pepper. Cook for another 3 minutes.
6. Add flour to the vegetables and cook for 1 minute longer.
7. Slowly add chicken stock to mixture, stirring constantly. Cook for 20 minutes or until vegetables are tender and soup thickens.
8. Add half-and-half and cook, stirring until thickened.
9. Return chicken to pan and add spinach, cooking for another 5-10 minutes.
10. Check seasonings and adjust salt, pepper, or cayenne to taste.
11. Serve hot with homemade croutons.

Notes:

• Heavy cream can be substituted for half-and-half for an even richer soup
• Fresh thyme can replace dried thyme – use 1 1/2 teaspoons fresh
• Soup can be made ahead and reheated gently, though cream may separate slightly
• For a lighter version, substitute milk mixed with 2 tablespoons cornstarch for the cream
• Frozen spinach (thawed and drained) can replace fresh spinach – use about 1 cup
• Store leftovers in refrigerator for up to 3 days
• Add cream last when reheating to prevent curdling

Nutritional Information:

Frequently Asked Questions

Can I Freeze Chicken Florentine Soup for Meal Prep?

I wouldn’t recommend freezing this soup because the cream and spinach don’t freeze well. The dairy will separate and spinach becomes mushy. Instead, I’d freeze the base without cream and spinach, adding them when reheating.

How Long Does Chicken Florentine Soup Last in the Refrigerator?

I’d recommend storing your chicken florentine soup in the refrigerator for up to three days. The cream base can separate after that timeframe, and you’ll want to consume it while it’s freshest and safest.

What’s the Difference Between Chicken Florentine Soup and Regular Chicken Soup?

I’ll explain the key differences between these soups. Chicken Florentine soup contains spinach and cream, creating a rich, creamy base. Regular chicken soup typically uses clear broth with vegetables, without the signature spinach or cream components.

Can I Make This Soup in a Slow Cooker or Instant Pot?

I can adapt this recipe for both appliances. For slow cooker, I’ll brown chicken first, then add everything except cream and spinach for 4-6 hours, stirring those in last.

Why Is My Chicken Florentine Soup Too Thin or Too Thick?

I’ll adjust your soup’s consistency by adding more flour or cooking longer if it’s too thin, or stirring in extra chicken stock or cream if it’s too thick.