Chicken Florentine Soup (Creamy, Cozy & Gluten-Free)
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 baby spinach, and a creamy broth that delivers cozy, feel-good flavor in every spoonful. Whether you’re cooking for a weeknight dinner or prepping a freezer stash, this homemade soup is a low-carb, gluten-free comfort food with simple ingredients and a ton of cozy flavor.
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Servings: 4 bowls
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.
Recipe Equipment
Dutch Oven
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.
Nutrition
Serving: 1bowl | Calories: 373kcal | Carbohydrates: 10g | Protein: 29.6g | Fat: 6.6g | Cholesterol: 82.7mg | Sodium: 679mg | Fiber: 2g | Sugar: 2.1g
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