This easy, creamy Chicken Florentine Soup is a breeze to make with just a few common ingredients. It’s healthy, delicious, and ready in only 35 minutes! This recipe has quickly become a favorite because it’s so simple and tasty. With basic ingredients, it’s perfect for a quick, comforting meal.
Chicken Florentine Soup is a creamy and delicious dish made with fresh veggies and shredded chicken. It’s perfect for warming you up on a chilly day. As the weather gets colder, it’s the ideal time to start making a list of your favorite soup recipes!
The term “Florentine” in French cooking means a dish with spinach. So, while Chicken Florentine Soup might sound Italian, it’s actually a French-inspired dish with the rustic charm of Italian cuisine. This family-friendly recipe is sure to be a hit with everyone. The simple ingredients and mild, delicious flavors mean that both kids and adults will be asking for seconds!
Store any leftover creamy Chicken Florentine Soup in a sealed container in the fridge, and it will stay fresh for up to 4 days.
Chicken Florentine Soup Recipe
Equipment
- 6-quart Dutch Oven
- Instant Read Thermometer
Ingredients
- 1 tbsp Olive oil not extra virgin
- 1 tbsp Unsalted butter
- 1 medium Yellow onion diced
- 1 medium Carrot peeled and diced
- 1 Stalk celery diced
- 3 cloves Garlic minced
- 4 cups Low sodium chicken stock
- 2 Boneless skinless chicken breasts (about 1.5 lb)
- 1 tsp Salt or to taste
- ¼ tsp Ground black pepper
- ½ tsp dried Thyme
- 1 cup Heavy cream double cream in the UK
- ½ cup shredded Parmesan cheese
- 3 tbsp Cornstarch cornflour in the UK, mixed with 2-3 tablespoons of water
- 2 cups fresh Baby spinach leaves
Instructions
- Heat the olive oil and butter in a Dutch oven over medium heat until the butter has melted.
- Add the onion, carrot, and celery. Cook for about 3 minutes until they start to soften. Add the garlic and cook for another 30 seconds.
- Pour the chicken stock into the pot and increase the heat to bring it to a boil.
- Add the chicken breasts, salt, black pepper, and dried thyme. Reduce the heat to a simmer.
- Partially cover the pot and let it simmer for 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/74°C).
- Remove the chicken breasts from the pot and shred them using two forks, your hands (once the chicken is cool enough to handle), or a mixer.
- Pour in the heavy cream and add the shredded parmesan. Mix well and allow the soup to come back to a simmer.
- In a small bowl, mix the cornstarch with water and add it to the soup to thicken it. Stir in the shredded chicken.
- Add the spinach leaves and let them wilt for 2-3 minutes. Taste the soup and adjust the salt or pepper as needed. Serve warm with crusty bread.
Notes
- Pre-shredded parmesan cheese doesn’t melt as well as cheese that you grate yourself. Grating it from a wedge is also cheaper and tastes better.
- Some recipes for chicken Florentine soup call for up to 2 full cups of heavy cream. Adding a little bit extra cream if you like, but you only need about a cup to make your soup rich and silky.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 525 kcal |
| Carbohydrates | 15g |
| Protein | 34g |
| Fat | 32g |
| Cholesterol | 155mg |
| Potassium | 912mg |
| Iron | 2mg |
Can I Use Pre-Cooked Chicken For This Recipe?
Yes, you can use pre-cooked chicken for this recipe. Simply shred the cooked chicken and add it to the soup during the final steps after adding the heavy cream and parmesan cheese. This will save you time and make the recipe even easier.
Can I Substitute The Heavy Cream With A Lighter Option?
Yes, you can substitute the heavy cream with a lighter option such as half-and-half or whole milk. Keep in mind that the soup may not be as rich and creamy, but it will still be delicious. If you prefer a dairy-free option, you can use coconut milk or a non-dairy cream alternative.
