Creamy Chicken Florentine Soup
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.
Servings: 4 bowls
Equipment
- Dutch Oven
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
- 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
Instructions
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.
Video
Notes
Storage and freezer instructions: 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.
Nutrition
Serving: 1bowl | Calories: 373kcal | Carbohydrates: 10g | Protein: 29.6g | Fat: 6.6g | Cholesterol: 82.7mg | Sodium: 679mg | Fiber: 2g | Sugar: 2.1g