Each bite of Chicken Florentine Soup is cozy and inviting. The creamy texture, crispy golden chicken and wilted spinach make this recipe healthy and delicious.
The winter months are just calling for a warm and healthy soup recipe. We have several in our soup archives, but this one tops the list in flavor and nutrients. It's low carb, high protein and happens to have a dairy free option too.
What Is Chicken Florentine?
Florentine is a cooking method originating from Florence, Italy. It means a recipe prepared with spinach. A Florentine sauce is typically made with heavy cream, white wine, butter, garlic, Parmesan and fresh spinach.
Because of that, chicken Florentine is a chicken dish prepared with creamy spinach sauce. We took the traditional dish and turned it into a soup! It tastes savory with a hint of white wine and fresh garlic.
What is Chicken Florentine Soup Made Of?
- Olive oil
- Salt and black pepper
- Chicken breast: a lot of times chicken breasts are so thick, the outside would be too crispy before the inside is cooked. Cut your chicken into halves lengthwise soo they're thin and evenly cook.
- Dry white wine: we used a pinto grigio and it was amazing cooked down with the onions. However, you can swap this for more chicken broth if you don't want to use it.
- Onion: grab a sweet yellow onion and dice it small.
- Garlic: be sure to use fresh cloves of garlic, it goes a long way!
- Italian seasoning: this mix of dry herbs includes rosemary, basil and thyme and adds depth to the dish.
- Chicken broth: low sodium chicken broth is best so we can control how salt it is.
- Parmesan cheese: a shredded parmesan is great and nutritional yeast is the perfect dairy free option.
- Coconut cream: find this in the international aisle or use heavy cream if you aren't dairy free.
- Fresh spinach: we tested this with frozen and it just didn't have the same results.
- Tapioca starch: make a slurry with water and add it to the soup to thicken it. You could also use arrowroot starch or cornstarch.
How to Make Chicken Florentine Soup
Cook the chicken
- Season the chicken on both sides with salt and pepper. Heat olive oil over medium heat then sear the chicken on both sides for 4-5 minutes.
- Once it's done, remove the chicken to a plate to rest.
Make the broth
- With the heat still on medium, add 1 cup of white wine or chicken broth to the bottom of the pot. Use a spoon to scrape any brown bits off the bottom of the pan to deglaze it.
- Add the diced onion and cook until it's soft and translucent and the wine cooks down, 3-4 minutes. Add the garlic and and Italian seasoning and cook for another 1-2 minutes until fragrant.
- Add the chicken broth and stir to combine. Turn the heat up and bring the broth to a boil then reduce the heat to medium-low to simmer for 8-10 minutes.
Add the spinach and cream
- While it's simmering, use two forks to shred the chicken or cut it into bite-sized cubes. Add the shredded chicken, nutritional yeast, coconut cream and spinach to the soup and stir well.
- In a separate small bowl, mix the tapioca starch with 2 tablespoons of water until it dissolves into a slurry. Pour it into the soup and turn the heat up to medium-high to simmer and thicken for 1-2 minutes.
Variations and Modifications
- Dairy free: I created this recipe to be dairy free with coconut cream and nutritional yeast, but I wanted to give the options for heavy cream and parmesan too.
- Add more vegetables: add 1 cup of chopped celery and chopped carrots with the diced onion.
- Artichoke: Make this a chicken artichoke Florentine soup by adding 1 can of drained artichoke hearts to the soup with the diced onion.
- Dutch Oven: we love our Caraway dutch oven because it's easy to store and non-toxic.
- Cutting board
- Sharp knife
Allow the soup to cool completely then store in an air tight 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.
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!
More creamy soups
- Copycat Panera Autumn Squash Soup
- Creamy Chicken Gnocchi Soup
- Whole30 Zuppa Toscana
- Healthy Chicken Pot Pie Soup
Creamy Chicken Florentine Soup
- 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
- 2 cups (1 medium) yellow onion diced
- 3 cloves garlic minced
- 1 teaspoon Italian seasoning
- 5 cups reduced sodium chicken broth
- 1/4 cup parmesan cheese or nutritional yeast
- 1 cup coconut cream or heavy cream
- 3 cups fresh spinach roughly chopped
- 2 tablespoons tapioca arrowroot or corn starch
- Dutch Oven
Cook the chicken
- 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.
- Once the oil is hot and rippling, 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 165°F. Once it's done, remove the chicken to a plate to rest.
Make the broth
- With the heat still on medium, add the 1 cup of white wine or chicken broth to the bottom of the pot. Use a spoon to scrape any brown bits off the bottom of the pan to deglaze it.
- 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.
- Pour the 4 cups of chicken broth on top and stir to combine. Turn the heat up and bring the broth to a boil then reduce the heat to medium-low to simmer for 8-10 minutes.
Add the cream and spinach
- While it's simmering, use two forks to shred the chicken. You can also cut it into bite-sized cubes if you prefer. After 8-10 minutes, add the cooked chicken, nutritional yeast, coconut cream and spinach to the soup and stir well.
- In a separate small bowl, mix the tapioca starch with 1-2 tablespoons of water and mix it well to dissolve. At the mixture to the soup and turn the heat up to medium-high to simmer and thicken.
- The soup is done when the parmesan cheese or nutritional yeast is melted and the spinach is wilted. Serve warm with more parmesan cheese if desired.