Creamy Chicken Florentine Soup (+ Soup Variations)

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This chicken Florentine soup has shredded chicken, tender vegetables, and spinach in a creamy Parmesan broth. The chicken cooks right in the stock, so there’s no separate pan to wash. Add the spinach near the end, then stir in the cheese off the heat to keep the broth smooth.

Serve it with crusty bread for dipping. It’s a substantial soup on its own, with enough broth to soak up with the last piece.

Prep time: 15 minutes
Cook time: 30–40 minutes
Total time: 45–55 minutes
Servings: 6

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 medium yellow onion, diced
• 1 medium carrot, peeled and finely diced
• 1 celery stalk, finely diced
• 3 garlic cloves, minced
• 4 cups (960 ml) low-sodium chicken stock
• 1½ pounds (680 g) boneless, skinless chicken breasts
• 1 teaspoon Italian seasoning
• ½ teaspoon dried thyme
• ½ teaspoon salt, plus more to taste
• ¼ teaspoon ground black pepper
• 3 tablespoons cornstarch
• 3 tablespoons cold water
• 1 cup (240 ml) heavy cream
• 4 loosely packed cups (about 120 g) fresh baby spinach, roughly chopped if the leaves are large
• ½ cup (about 50 g) freshly grated Parmesan cheese

Instructions

1. Soften the vegetables. Heat the olive oil and butter in a large pot or Dutch oven over medium heat. Add the onion, carrot, and celery. Cook for 6–8 minutes, stirring occasionally, until the onion softens. Stir in the garlic, Italian seasoning, and thyme and cook for another 30 seconds.
2. Cook the chicken. Pour in the chicken stock and add the salt and pepper. Nestle the chicken breasts into the broth and bring to a gentle simmer. Reduce the heat, partially cover, and cook for about 15–20 minutes, depending on the thickness of the breasts. Keep the broth gently bubbling rather than boiling hard. The chicken is ready when the thickest part reaches 165°F (74°C).
3. Shred the chicken. Transfer the cooked chicken to a plate. Check that the carrots and celery are tender; if needed, simmer the broth for a few more minutes while the chicken rests. Shred the chicken into bite-size pieces using two forks.
4. Thicken the broth. Stir the cornstarch and cold water together until smooth. Give the mixture another stir just before slowly pouring it into the simmering broth, stirring constantly. Simmer for 1–2 minutes, until the broth thickens slightly.
5. Add the cream and spinach. Reduce the heat to low. Stir in the heavy cream, shredded chicken, and spinach. Cook for 2–3 minutes, stirring occasionally, until the spinach wilts and the chicken is hot.
6. Finish with Parmesan. Remove the pot from the heat. Add the Parmesan a small handful at a time, stirring until melted before adding more. Taste and adjust the salt and pepper. If the soup is thicker than you like, stir in a little extra stock.

Soup’s on and it’s laugh-out-loud good! 😂 Pin the pic below to your Pinterest and serve up a ‘souper’ surprise to your followers!

Tips

• Cut the vegetables small. Finely diced carrots and celery soften more evenly and fit on the spoon with the shredded chicken.
• Check each chicken breast separately. Smaller pieces may finish first. Remove them as they reach temperature rather than leaving them in the pot until the largest one is done.
• Grate the Parmesan from a block. It usually melts more smoothly than packaged shredded cheese. Add it off the heat, and avoid boiling the soup afterward.
• Let the finished soup stand briefly before adjusting the thickness. The cornstarch, cream, and cheese all contribute to the body of the broth. Add extra stock a splash at a time.
• Using cooked chicken? Simmer the vegetables in the stock until tender, then thicken the broth. Add about 3–4 cups of shredded cooked chicken with the cream and heat it through before finishing with the spinach and Parmesan.

Storage and Reheating

Refrigerator: Divide the soup into shallow containers and refrigerate within 2 hours. Keep refrigerated for 3–4 days.

Reheating: Warm only the amount you need over medium-low heat, stirring frequently, until it reaches 165°F (74°C). Add a splash of stock if it has thickened in the refrigerator.

Freezing: The finished soup may separate or change texture after thawing. For a batch you plan to freeze, prepare the soup through shredding the chicken, return the chicken to the broth, then cool promptly and freeze in portions. After thawing in the refrigerator, reheat and continue with the cornstarch, cream, spinach, and Parmesan.

Chicken Florentine Soup: Variations

1. Vegetarian Florentine Soup:
   • Replace: Chicken breasts with tofu cubes or chickpeas.
   • Stock: Use vegetable stock instead of chicken stock.
2. Creamy Tomato Florentine:
   • Add: 1 can (14 oz) of diced tomatoes or crushed tomatoes.
   • Optional: A pinch of red pepper flakes for a slight kick.
3. Florentine Soup with Grains:
   • Add: ½ cup of cooked quinoa, barley, or rice for added texture and heartiness.
4. Seafood Florentine Soup:
   • Replace: Chicken with shrimp or chunks of white fish like cod or tilapia.
   • Cooking Tip: Add seafood to your soup towards the end of the cooking process to avoid overcooking.
5. Kale Florentine Soup:
   • Replace: Spinach with kale. Make sure to remove the tough stems and roughly chop the leaves.
6. Low-Carb Florentine Soup:
   • Omit: Cornstarch.
   • Add: Extra vegetables like zucchini or bell peppers.
7. Dairy-Free Florentine Soup:
   • Replace: Heavy cream with coconut milk or almond milk.
   • Omit: Butter and use olive oil or coconut oil for sautéing.
8. Spicy Florentine Soup:
   • Add: 1 teaspoon of chili flakes or a diced jalapeño for a spicy kick.
9. Mushroom Florentine Soup:
   • Add: 1 cup of sliced mushrooms (like cremini or shiitake) sautéed with the onions and garlic.
10. Artichoke Florentine Soup:

• Add: 1 can of drained and coarsely chopped artichoke hearts along with the spinach.

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