Creamy Chicken Florentine Soup
This Chicken Florentine Soup combines tender chicken, fresh spinach, and a silky Parmesan cream broth in a one-pot meal that comes together in under 30 minutes. It's rich without being heavy and delivers restaurant-quality flavor with simple, wholesome ingredients.
Equipment
- Large Dutch oven or heavy-bottomed stockpot - 5 to 6 quart capacity
- Sharp chef's knife and cutting board
- Measuring cups and spoons
- Wooden spoon or heat-resistant spatula
- Ladle for serving
- Box grater or microplane - for fresh Parmesan
- Tongs - for handling raw chicken
- Meat thermometer - to check chicken reaches 165°F / 74°C
Ingredients
- 1.5 lbs boneless skinless chicken breasts - 680g, cut into 1-inch cubes
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion - diced
- 3 medium carrots - peeled and diced, about 1 cup or 150g
- 3 stalks celery - diced
- 4 cloves garlic - minced
- 1/3 cup dry white wine - 80ml, such as pinot grigio or sauvignon blanc
- 4 cups low-sodium chicken broth - 960ml
- 1 cup heavy cream - 240ml
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper
- Salt and black pepper - to taste
- 5 oz fresh baby spinach - 140g
- 1/2 cup freshly grated Parmigiano Reggiano - 50g
- Zest of 1 lemon - optional, but highly recommended
- Crusty bread or dinner rolls - for serving
- Freshly grated Parmesan - extra for garnish
For optional variations
- 16 oz shelf-stable potato gnocchi - 450g, for Chicken Florentine Gnocchi Soup
- 1/2 cup dry orzo - 90g, for Chicken Florentine Orzo Soup
- 1/2 cup sun-dried tomatoes - 80g, drained and oil-packed, for Tuscan-style version
- 1/2 teaspoon red pepper flakes - for Tuscan-style version
- 1 can cannellini beans - drained and rinsed, for added protein
Instructions
- Cut chicken into 1-inch pieces, pat dry, season with salt, pepper, and Italian seasoning. Dice onion, carrots, and celery, mince garlic, measure wine and broth, zest lemon, and grate Parmesan.
- Heat olive oil in a Dutch oven over medium-high heat. Add seasoned chicken in a single layer and cook 3-4 minutes until golden, flip and cook 2-3 minutes more. Transfer chicken to a plate.
- Reduce heat to medium, melt butter in the same pot. Add onion, carrots, and celery, scraping up browned bits. Cook 5-6 minutes until onion is translucent and vegetables soften. Add garlic, Italian seasoning, thyme, and cayenne, cook 1 minute until fragrant.
- Pour in white wine, simmer 2 minutes while stirring to deglaze the pot. Allow the liquid to reduce and the alcohol to mellow.
- Add chicken broth and bring to a gentle boil. Return seared chicken and any juices to the pot. Reduce heat to medium-low and simmer 10-12 minutes until chicken reaches 165°F / 74°C.
- Reduce heat to low so soup is no longer boiling. Slowly pour in heavy cream while stirring continuously. Simmer gently 3-4 minutes to meld flavors.
- Add fresh baby spinach and stir until wilted, about 1-2 minutes. Remove from heat, add grated Parmesan in small batches while stirring. Stir in lemon zest if using. Taste and adjust seasoning.
- Ladle into bowls, garnish with extra Parmesan and black pepper. Serve immediately with crusty bread or a simple salad.
Notes
- Freshly grated Parmesan is essential: Pre-shredded cheese contains anti-caking agents that can make the soup grainy. Always grate from a block for smooth melting.
- Don't skip the sear: Browning the chicken first adds savory depth to the broth that poaching can't replicate.
- Keep heat low when adding cream: Adding cream to a boiling soup can cause curdling. Reduce heat to low and stir gently for a silky texture.
- Add spinach at the very end: Baby spinach wilts in under 2 minutes. Add it just before serving to maintain bright color and fresh flavor.
- Use dry white wine: Pinot grigio or sauvignon blanc add acidity without sweetness. Avoid oaky or buttery whites.
- Lemon zest is a game-changer: Don't skip it - the brightness balances the creaminess and makes the soup taste lighter.
- For lighter version: Substitute half-and-half for heavy cream, or use full-fat coconut milk for dairy-free.
- Storage instructions: Refrigerate in an airtight container for 3-4 days. Reheat gently over medium-low, adding a splash of broth if thickened.
- Make it heartier: Add gnocchi, orzo, or white beans for an even more filling meal.
- Rotisserie chicken shortcut: Skip the searing step and add shredded rotisserie chicken 5 minutes before adding cream.