Take a classic French dish and turn it into a hearty and delicious soup that’s oh-so-easy to prepare!
Even if you’ve never had it before, just the name “chicken Florentine” sounds delicious and a little bit fancy. Despite how fancy it sounds, chicken Florentine is a simple meal that doesn’t take long to prepare. It typically combines chicken, spinach, a creamy sauce, and other simple ingredients that all cook together in a large pot. That simplicity makes chicken Florentine an easy dish to reconfigure into a soup.
As good as the combination of chicken and spinach can be, chicken Florentine soup is so much more than that. The great balance of flavors and fragrances makes it right for any occasion. There are a slew of vegetables in the pot, like onion, celery, and carrots, all of which bring nutrients, taste, and texture. With the addition of garlic, oregano, and lemon juice, the soup ends up perfectly seasoned and wonderfully aromatic.
Is Chicken Florentine Soup Healthy?
Boasting an array of vegetables, chicken Florentine soup can be a healthy part of most diets. Ingredients like spinach, carrots, and onions are all rich in vitamins and minerals. Boneless and skinless chicken breast provides a good source of protein without adding too much fat. If you’re on a low-fat diet, consider using half-and-half instead of heavy cream to make the soup rich and creamy.
Adjusting Your Chicken Florentine Soup
One thing I love about making soup is how easy it is to add, subtract, and customize the recipe to fit your specific tastes, and chicken Florentine soup is no exception. Why not try adding even more veggies to the pot? I’ve found that artichokes, bell peppers, broccoli, and corn all blend nicely with the chicken and other veggies already in the soup. If you’re a fan of mushrooms, you may want to add a few.
Meanwhile, to make chicken Florentine soup a little richer and creamier, consider melting in some shredded cheddar. You can do this around the same time you add the heavy cream, or perhaps instead of the heavy cream. Last but not least, a dollop of homemade basil pesto can be the best way to top off chicken Florentine soup right before serving.
FAQs & Tips
How Do I Store Leftovers?
Leftover chicken Florentine soup can be stored in an airtight container and kept in the fridge for 3–4 days. Keep in mind the soup will thicken overnight, so you may want to add a small amount of chicken stock when reheating it.
Can I Prep This Ahead?
Since leftover chicken Florentine soup tastes good, you can indeed make it a day or two ahead of time. Just keep in mind that most soups with heavy cream don’t freeze well, so only store this soup in the fridge if you make it in advance.
Can I Use Pre-Cooked Chicken In This Soup?
If you have leftover chicken from another meal, feel free to shred it and use it in this soup rather than cooking fresh chicken from scratch.
Serving Suggestions
There are several good ways to complement a bowl of chicken Florentine soup. I like to start with Garlic Toast or another type of bread. Salad also pairs well with this soup. I suggest a Blue Cheese Salad, a classic Caesar Salad, or a Broccoli-Apple Salad. Finally, soup with a sandwich is always a winning combo. I recommend making a Ciabatta Sandwich, or perhaps keeping it simple with Air-Fryer Grilled Cheese.
Ingredients
- 1 1/2 tablespoons extra-virgin olive oil
- 1 medium yellow onion diced
- 1 large carrot diced
- 2 stalks of celery diced
- 3 cloves of garlic minced
- 6 cups low-sodium chicken broth
- 1/4 teaspoon dried oregano
- 1 lemon juiced and zested
- Salt and pepper to taste
- 3 chicken breasts boneless, skinless
- 1 cup heavy cream
- 3 cups fresh baby spinach
Instructions
- Heat olive oil over medium heat in a large pot. Add the diced onion, carrot, and celery and cook for about 5 to 7 minutes until the vegetables soften.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the chicken broth, dried oregano, lemon juice, 1/2 teaspoon of zest, salt, and pepper. Bring to a boil, then reduce the heat to a simmer. Add the chicken, cover the pot and cook for 15 minutes until the chicken is cooked.
- Remove the chicken and shred with two forks. Reduce the heat to low, then add the shredded chicken to the pot.
- Add the cream and fresh baby spinach and cook until spinach is wilted, about 2 minutes. Taste and adjust the seasonings as needed.
- Ladle the hot soup into bowls and serve immediately. Enjoy!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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