Chicken Florentine Soup

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.

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Course: Appetizer

Cuisine: Italian

Keyword: Soup

Prep Time: 15

Cook Time: 35

Total Time: 50

Servings:

Calories: 285kcal

Equipment

Chef's Knife

Chopping Board

Medium Saucepan

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

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

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