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This Chicken Florentine Soup is like a warm hug in a bowl—exactly what you want on a chilly day. It’s full of tender chicken, fresh spinach, and a creamy, flavorful broth that just feels like comfort. Whether you’re making it for a cozy weeknight dinner or prepping ahead for busy days, this homemade soup is one of those dishes everyone will love. Plus, it’s naturally gluten-free and low carb, with easy dairy-free options, so it works for a variety of diets.
Love easy soup recipes? Try Instant Pot chicken noodles soup, creamy chicken tortilla soup, or creamy chicken wild rice soup next!
Table of Contents
What Is Chicken Florentine?
“Florentine” means a dish featuring spinach, inspired by Florence, Italy. Classic Florentine recipes often have a creamy sauce with white wine, garlic, and Parmesan cheese.
For this hearty soup, I’ve taken those timeless flavors and turned them into a hearty, nutrient-packed meal with shredded chicken, tender spinach, and a velvety broth. It’s a modern spin on a traditional favorite, and it’s just as delicious.
Ingredients You’ll Need
Here’s everything you need to make this soup. Most of them are basic ingredients that are likely in your pantry or easy to grab at the store.
- Olive oil: To sear the chicken and sauté the veggies.
- Salt and black pepper: Simple seasonings for perfectly flavored chicken.
- Chicken breast: Use boneless, skinless chicken breasts. Slice them thin so they cook evenly and shred easily.
- Dry white wine: Adds a subtle tang to the broth. Pinot Grigio or Sauvignon Blanc are great choices or use chicken broth for an alcohol-free option.
- Onion & garlic: The aromatics that build a flavorful base.
- Italian seasoning: A pre-mixed blend of rosemary, thyme, basil, and oregano for an herby depth.
- Chicken broth: Opt for low-sodium chicken stock so you can control the salt.
- Parmesan cheese or nutritional yeast: Parmesan adds a classic cheesy flavor, but nutritional yeast is a great dairy-free swap with tons of umami.
- Heavy cream or full-fat coconut cream: Pick based on your dietary needs.
- Fresh baby spinach: The star of the show! It adds nutrients, vibrant color, and a signature Florentine touch.
- Tapioca starch: A thickener for that perfect creamy consistency. Arrowroot powder or cornstarch works too.
For exact ingredient amounts, see the full printable recipe card below.
Recipe Variations
- 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.
How to Make Chicken Florentine Soup
Here are the simple steps, with photos, to make this chicken florentine soup. Skip to the recipe card for the printable version.
Step 1. Cook the Chicken: Season the chicken with salt and pepper, then sear it in olive oil in a large soup pot (or Dutch oven) until golden and fully cooked. Set it aside to rest.
Step 2. Deglaze the Pan. Deglaze the pot with white wine (or chicken broth), scraping up all the browned bits for extra flavor.
Step 3. Make the Broth. Sauté diced onion until softened, then stir in garlic and Italian seasoning to let the flavors bloom. Add the chicken broth and bring it to a boil. Reduce the heat to a simmer for 8-10 minutes while you shred or dice the chicken.
Step 4. Shred the Chicken. Use two forks to shred the cooked chicken into bite-sized pieces. Add it to the soup.
Step 5. Add Spinach and Cream: Stir the shredded chicken back into the pot, then add the spinach, Parmesan or nutritional yeast, and cream. Use a slurry of tapioca starch to thicken the soup, cooking for another 1-2 minutes until velvety.
Step 6. Serve: Ladle it into bowls and top with extra Parmesan, fresh herbs, or a bit of lemon juice for brightness.
Expert Tips
- Deglaze the Pot: Don’t skip scraping up the browned bits after cooking the chicken—it’s the key to a rich, flavorful broth.
- Adjust Consistency: If the soup feels too thick, add a splash of chicken broth to thin it out.
- Use Fresh Spinach: Fresh spinach gives the best flavor and texture; frozen spinach can get mushy.
- Parmesan Rinds: Got a Parmesan rind? Toss it into the soup while it simmers for extra depth of flavor.
Serving Tips
- Top It Off: A sprinkle of Parmesan or dairy-free cheese adds a savory punch, while red pepper flakes bring a little heat. Finish with a drizzle of good olive oil for that extra touch of richness.
- Soup + Sandwich: Pair it with a melty grilled cheese or a turkey, mozzarella, and pesto panini for the perfect lunch.
- Salad & Bread: Serve it with a fresh side salad—something simple like arugula or mixed greens with an herb vinaigrette works perfectly. Add warm, crusty bread or cottage cheese dinner rolls to soak up every drop of that creamy broth.
- Roasted Veggies: Brighten up the table with roasted carrots, Brussels sprouts, or butternut squash for a colorful, hearty side.
- Grains or Pasta: Want to bulk it up? Serve it over rice, quinoa, or cauliflower rice. For a fun twist, try ladling it over cooked gnocchi, gluten-free spaghetti, or zucchini noodles. It’s an easy way to turn this soup into a show-stopping main course!
Storage Instructions
Allow the soup to cool completely, then store it in an airtight container in the fridge for up to 4-5 days.
To freeze, pour the soup into freezer-safe containers and freeze for up to 3 months. Just keep in mind the texture might change a little when reheated. Reheat it on the stovetop over low heat or in the microwave, stirring occasionally to keep that creamy consistency just right.
Recipe FAQs
Of course! Just swap the white wine for an equal amount of chicken broth. You’ll still get all the flavor without the alcohol.
Fresh spinach is ideal, but if you only have frozen, go for it. Just make sure to thaw and drain it really well before adding it to the soup.
Definitely! Rotisserie chicken is a huge time-saver. Shred or chop it, then add it when the recipe calls for the cooked chicken to go back into the pot.
More Creamy Soups To Try
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!
Easy Creamy Chicken Florentine Soup
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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.
-
- 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
