This Chicken Florentine Soup is a warm and hearty dish that combines tender chicken, fresh spinach, and creamy goodness. It’s perfect for a cozy night in!
What’s better than a bowl of soup that feels like a hug? I love serving it with some crusty bread for dipping—yum! It’s super easy to make and always brings smiles to the table.
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are great for this soup. If you prefer, use thighs for richer flavor or even leftover rotisserie chicken for convenience.
Spinach: Fresh baby spinach adds a nice touch, but you can use frozen spinach—just make sure to thaw and drain it well before adding.
Potatoes: Small waxy potatoes hold their shape well in soup. If you want a lower-carb option, you can substitute cauliflower or even skip it altogether.
Sun-Dried Tomatoes: The oil-packed kind adds great flavor. If you can’t find them, use fresh or canned diced tomatoes, but add them earlier to cook down.
Half-and-Half vs. Cream: Half-and-half gives creaminess with less fat, but heavy cream makes it extra rich. You can also use milk for a lighter version.
What’s the Best Way to Ensure a Creamy Soup Without Curdling?
To keep that creamy texture in your Chicken Florentine Soup, add the cream toward the end of cooking. Here’s how:
- Reduce heat to low before adding cream to prevent curdling.
- Mix a small amount of hot soup into the cream before adding it back. This helps equalize temperatures.
- Avoid boiling the soup after adding the cream; gentle stirring is best.
Following these tips will keep your soup smooth and delicious! Enjoy making this comforting dish and don’t hesitate to customize it to suit your taste!
How to Make Chicken Florentine Soup
Ingredients You’ll Need:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 cups baby spinach leaves, roughly chopped
- 1 cup potatoes, peeled and diced (preferably small waxy potatoes or baby potatoes)
- 1/2 cup sun-dried tomatoes, chopped (preferably oil-packed, drained)
- 1 cup half-and-half or heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tsp dried Italian seasoning (or a mixture of basil, oregano, thyme)
- Salt and freshly ground black pepper, to taste
- Optional: crushed red pepper flakes for a bit of heat
How Much Time Will You Need?
This Chicken Florentine Soup takes about 30 minutes of prep and cooking time. In just a half an hour, you’ll have a comforting, delicious meal ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, heat the olive oil over medium heat. Once hot, add the chopped onion and sauté for about 3-4 minutes until it becomes translucent and soft. This will add a lovely flavor base!
2. Add the Garlic and Chicken:
Mix in the minced garlic and cook for 1 minute, until it smells fantastic! Then, add the chicken pieces to the pot. Cook them for about 4-5 minutes, just until they’re lightly browned on the outside. They don’t need to be fully cooked yet.
3. Pour in the Broth:
Carefully pour the chicken broth into the pot and bring everything to a boil. This will help develop great flavors!
4. Add Potatoes and Sun-Dried Tomatoes:
Add the diced potatoes and chopped sun-dried tomatoes to the boiling broth. Reduce the heat to a gentle simmer and cook for about 15 minutes, or until the potatoes are tender.
5. Stir in the Spinach:
Once the potatoes are soft, add the chopped spinach to the pot. Cook for an additional 3 minutes until the spinach is wilted and bright green.
6. Cream it Up:
Lower the heat again and stir in the half-and-half or heavy cream, Parmesan cheese, and Italian seasoning. Let the soup simmer gently for about 5 minutes to allow the flavors to meld and the soup to thicken a little.
7. Season and Serve:
Taste your soup and season it with salt, pepper, and the optional crushed red pepper flakes if you like some heat. Serve it hot, and feel free to sprinkle a bit more Parmesan cheese on top if you wish!
Your Chicken Florentine Soup is now ready to be enjoyed! It’s hearty, creamy, and full of flavor—a perfect meal for any day!
Can I Use Frozen Chicken for This Soup?
Absolutely! If you’re using frozen chicken, make sure to thaw it completely in the refrigerator overnight or in a sealed bag submerged in cold water. Once thawed, cut it into bite-sized pieces and follow the recipe as directed.
What if I Don’t Have Sun-Dried Tomatoes?
No worries! If you don’t have sun-dried tomatoes, you can substitute them with fresh or canned diced tomatoes. Just be sure to add them earlier in the cooking process to allow them to cook down and meld with the flavors.
How Do I Store Leftovers?
Leftover Chicken Florentine Soup can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove or in the microwave, adding a splash of broth or water if it thickens too much.
Can I Make This Soup Vegetarian?
Yes! To make a vegetarian version, replace the chicken with firm tofu or chickpeas and use vegetable broth instead of chicken broth. You can still enjoy all the flavors with the delicious spinach and creaminess!
