This Chicken Florentine Soup is a cozy bowl of goodness! It’s filled with tender chicken, fresh spinach, and creamy goodness that warms your heart on chilly days.
I love how quick it is to whip up, and the spinach adds a nice pop of color. Serve it with some crusty bread for dipping, and you’ve got a meal that’s simply delightful!
Key Ingredients & Substitutions
Olive Oil: This is my go-to for sautéing. You can swap it for vegetable oil or butter if needed, but olive oil adds a lovely flavor that elevates the entire soup.
Onion: A medium onion gives a great foundation for flavor. If you’re in a pinch, shallots or leeks work, too. For a milder taste, use green onions.
Chicken: I prefer using rotisserie chicken for convenience. You can also use leftover chicken or even turkey. For a vegetarian version, replace it with white beans or mushrooms.
Spinach: Fresh spinach brightens the dish. If you don’t have fresh, use frozen spinach—just make sure to thaw and drain it well. Kale can be a robust alternative but will need longer cooking time.
Heavy Cream: This adds richness to the soup. If you’re watching calories, half-and-half or evaporated milk are good substitutes, although they won’t be as creamy. For dairy-free, coconut milk is a great option!
How Do I Make Sure My Soup Has the Perfect Flavor?
Building layers of flavor is key! Start with sautéing the onion and garlic. This releases their natural sweetness and adds depth. Don’t rush this step; taking your time makes a noticeable difference.
- Cook the onions until they’re soft and translucent. This usually takes about 3-4 minutes.
- Add the garlic and carrots next, then give a few minutes for the flavors to blend.
- Incorporate the broth and seasonings well before adding the chicken and spinach. This helps everything meld together.
- Taste the broth before serving! Adjust with salt, pepper, and spices to make it just right.
Chicken Florentine Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 medium potatoes, peeled and diced
- 4 cups chicken broth
- 2 cups cooked chicken breast, shredded or cubed
- 4 cups fresh spinach, roughly chopped
- 1 cup heavy cream
- Salt and black pepper, to taste
- 1 teaspoon dried basil or Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional)
- Freshly ground black pepper for garnish
- Crusty bread, for serving
How Much Time Will You Need?
This delicious soup takes about 10 minutes to prep and about 30 minutes to cook. All in all, you’re looking at roughly 40 minutes until you can enjoy this warm, creamy bowl of goodness!
Step-by-Step Instructions:
1. Sautéing the Veggies:
In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until it’s soft and translucent, which should take about 3-4 minutes. This is the base of your flavor, so don’t rush it!
2. Adding More Flavors:
Next, stir in the minced garlic and diced carrots. Sauté them together for another 2-3 minutes, until the carrots start to soften. The aroma will be amazing!
3. Incorporate the Potatoes:
Now, add the diced potatoes to the pot and give them about 2 minutes of cooking to start softening up. These will make the soup hearty.
4. Broth and Seasoning:
Pour in the chicken broth and add your dried basil or Italian seasoning. Bring the pot to a boil, then reduce the heat to simmer. Let it cook for about 10-15 minutes, until the potatoes and carrots are nice and tender.
5. Adding the Good Stuff:
Time to add some protein and greens! Add the cooked chicken and chopped spinach to the pot. Stir everything together and cook for just a few more minutes until the spinach wilts down, about 2-3 minutes.
6. Creamy Finish:
Lower the heat and gently stir in the heavy cream. Heat it through, but make sure not to let it boil or the cream could curdle. We want it to be velvety!
7. Seasoning to Taste:
Season your soup with the salt, pepper, and crushed red pepper flakes if you like a little kick. Adjust the seasoning as needed. Taste it—make it perfect for you!
8. Enjoying Your Soup:
Serve your delicious Chicken Florentine Soup hot, garnished with fresh black pepper on top. Don’t forget the crusty bread for dipping! Enjoy this cozy meal!
Now go ahead and savor the warm, creamy goodness of your Chicken Florentine Soup!
Can I Use Frozen Spinach Instead of Fresh?
Absolutely! If you use frozen spinach, just make sure to thaw it completely and drain any excess moisture before adding it to the soup. This helps avoid a watery texture.
What Can I Use Instead of Heavy Cream?
If you’re looking for a lighter option, you can substitute half-and-half or whole milk, but the soup won’t be as creamy. For a non-dairy alternative, coconut cream or a rich cashew cream is a great option, though it may alter the flavor slightly.
How Long Does Leftover Soup Last?
Leftover Chicken Florentine Soup can be stored in the fridge for up to 3 days in an airtight container. To reheat, gently warm it on the stove or in the microwave, stirring occasionally, until heated through.
Can I Make This Soup in a Slow Cooker?
Yes, you can! Sauté the onions, garlic, and carrots first, then transfer everything to a slow cooker along with the broth, potatoes, and seasonings. Cook on low for 6-8 hours, adding the chicken, spinach, and cream in the last 30 minutes of cooking.
