Why You’ll Love This Chicken Florentine Soup
This creamy chicken Florentine soup recipe is healthy comfort food at its best. It’s made in one large pot with pantry-friendly ingredients and comes together quickly—perfect for a chilly evening when you want a nourishing meal without the fuss. The velvety, dairy-optional broth wraps around chunks of chicken, wilted spinach, and aromatic herbs to create a cozy meal that’s ready in 30 minutes.
It’s also super versatile! Whether you need it dairy-free, low-carb, or gluten-free, there are lots of ways to make it work. I first made this during a particularly cold Ohio winter, looking for an easy soup recipe I could make in a large stock pot and portion out for the week. It became an instant family favorite—and now I’m sharing it with you.
For more cozy, creamy dinners, try this creamy chicken gnocchi soup or this marry me chicken soup.
Table of Contents
What Is Chicken Florentine Soup?
Chicken Florentine soup is a rich, creamy soup made with shredded chicken breast, fresh spinach, garlic, and a velvety broth. Inspired by the classic Italian “Florentine” style, it’s a cozy, nutrient-packed dish with dairy-free and gluten-free options.
Ingredients You’ll Need
No complicated ingredients here—just nourishing, flavorful basics:
- Olive oil: For searing chicken and sautéing vegetables
- Salt and black pepper: To season every layer
- Chicken breast: Boneless, skinless, sliced for even cooking and easy shredding
- Dry white wine: Adds a subtle tang; sub chicken broth if alcohol-free
- Onion & garlic: The foundation of that savory, homemade soup flavor
- Italian seasoning: Brings herby depth with rosemary, thyme, basil, and oregano
- Chicken broth: Go for low sodium to control salt levels
- Parmesan or nutritional yeast: Adds savory, cheesy flavor (and can be dairy-free!)
- Heavy cream or coconut cream: Choose based on your dietary needs
- Fresh baby spinach: A classic Florentine ingredient
- Tapioca starch: Thickens the broth for that creamy texture (arrowroot or cornstarch work too)
Recipe Variations
- Dairy-Free: Swap heavy cream for full-fat coconut milk, and use nutritional yeast instead of Parmesan.
- Gluten-Free: Naturally so—just double-check that your broth and seasonings are certified gluten-free.
- Low-Carb or Keto-Friendly: Skip the starch and use a keto-friendly thickener like xanthan gum.
- Using Leftover Chicken: Rotisserie or leftover shredded chicken makes this recipe even faster!
How to Make Chicken Florentine Soup
Step 1: Cook the Chicken. Season the chicken with salt and pepper, then sear it in olive oil in a large pot or Dutch oven until golden on the outside and no longer pink in the center (internal temp: 165°F). Set aside to rest.
Step 2: Build the Broth. Deglaze the pot with white wine or chicken stock, scraping up all those flavorful browned bits. Add diced onion and sauté until soft, then stir in garlic and Italian seasoning.
Step 3: Simmer. Pour in the chicken broth and bring to a boil. Reduce to a simmer for 8–10 minutes while you shred the chicken.
Step 4: Shred the Chicken. Shred the chicken with two forks on a cutting board.
Step 5: Add Cream + Spinach. Return the chicken to the pot along with spinach, Parmesan or nutritional yeast, and cream. Stir in a tapioca starch slurry to thicken, simmering 1–2 minutes until velvety.
Step 6: Serve. Ladle into bowls and finish with extra cheese, fresh herbs, or a dash of lemon juice.
Serving Tips
- Top It Off: Try red pepper flakes, dairy-free cheese, or fresh lemon juice for brightness
- Pair With: French onion chicken bake or a melty sandwich
- Soup & Salad: Serve with greens tossed in vinaigrette
- Bulk It Up: Ladle over cooked gnocchi just before serving so it doesn’t get too soft, or serve over rice or cauliflower rice
Storage Instructions
Let the soup cool completely, then store it in an airtight container in the fridge for up to 4–5 days. To freeze, place in a freezer-safe container for up to 3 months. Reheat gently on the stovetop or in the microwave.
Recipe FAQs
Absolutely—just use chicken broth for deglazing instead.
Yes, thaw and drain it well before adding. For best results, squeeze out excess moisture using a clean kitchen towel or paper towels to avoid watering down the soup.
We love tapioca starch. Arrowroot or cornstarch also work well.
Try a sandwich, salad, crusty bread, or roasted veggies.
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If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
Chicken Florentine Soup (Creamy, Cozy & Gluten-Free)
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Ingredients
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 lb chicken breasts cut in half lengthwise
- 1 cup dry white wine like Pinto Grigio or 1 cup more chicken broth
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 teaspoon Italian seasoning
- 4-5 cups reduced sodium chicken broth
- 1/4 cup parmesan cheese
- 1 cup heavy cream
- 3 cups fresh spinach roughly chopped
- 2 tablespoons tapioca arrowroot or corn starch
Instructions
- Cut the chicken breasts in half lengthwise if you haven't already. They should about 1/2 inch thick. If the chicken is too thick, the outsides will burn before the center is cooked. Season the chicken on both sides with salt and pepper. Heat olive oil in a large dutch oven over medium heat.1 teaspoon salt, 1/4 teaspoon black pepper, 1 lb chicken breasts, 2 tablespoons olive oil
- Once the oil is hot, add the chicken and sear for 4-5 minutes on each side, doing your best not to move it much while it's cooking. It should reach an internal temperature of 160°F when you pull it off the heat. Remove to a cutting board to rest.
- Add the white wine to the pot and scrape any brown bits off the bottom to deglaze the pan.1 cup dry white wine
- Add the diced onion and cook, stirring frequently, until it’s soft and translucent, 3-4 minutes. Add the garlic and and Italian seasoning and cook for another 1-2 minutes until fragrant.1 medium yellow onion, 3 cloves garlic, 1 teaspoon Italian seasoning
- Add 4 cups of chicken broth, turn the heat up to medium-high and bring the broth to a boil then reduce to medium-low to simmer for 6-8 minutes.4-5 cups reduced sodium chicken broth
- Use two forks to shred the chicken. You can also cut it into bite-sized cubes if you prefer. Add the chicken to the broth with the parmesan cheese, spinach, and heavy cream, stir, and cook to melt the cheese and wilt the spinach.1/4 cup parmesan cheese, 1 cup heavy cream, 3 cups fresh spinach
- In a separate small bowl, combine the corn starch with 1-2 tablespoons of water and mix to dissolve. Add it to the soup and turn the heat up to medium-high to simmer and thicken. Add up to 1 more cup of broth to reach your desired consistency.2 tablespoons tapioca
- Serve warm with more parmesan cheese and crusty bread.
Notes
- Dairy-Free: Use coconut cream and nutritional yeast for that creamy texture without the dairy.
- Rotisserie Chicken: Save time by using store-bought shredded chicken or leftover chicken.
- Extra Veggies: Toss in some diced carrots, celery, or sun-dried tomatoes for more texture and nutrients.
- Chicken Artichoke Twist: Add a can of drained artichoke hearts for a tangy, gourmet upgrade.
- Deglaze the Pot: Don’t skip scraping up the browned bits after cooking the chicken—it’s the key to a rich, flavorful broth.
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- Use Fresh Spinach: Fresh spinach gives the best flavor and texture; frozen spinach can get mushy.
- Adjust Consistency: If the soup feels too thick, add a splash of chicken broth to thin it out.
- Storage and Freezer Instructions: Allow the soup to cool completely then store it in an airtight container for up to 4-5 days. You can also freeze this soup for up to 3 months. However, creamy soups have a higher chance of changes in flavor and textures when frozen and defrosted. Reheat in the microwave or over the stove.
Video
Equipment
- Dutch Oven
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe by: Molly Thompson of What Molly Made | Photography by: Sierra Inn
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