Creamy Chicken Florentine Soup Recipe

Name: Creamy Chicken Florentine Soup Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 tbsp Unsalted butter ((or oil of choice for dairy-free or whole 30)); 4 cloves Garlic ((minced)); 1/2 large Onion ((diced)); 2 tsp Italian seasoning; 4 cups Chicken broth, reduced sodium; 1 cup Heavy cream ((or coconut cream for paleo, dairy-free or whole 30)); 1 lb Shredded chicken; 10 oz Spinach; 1 14-oz can Artichoke hearts ((optional; drain and chop first if using)); Sea salt; Black pepper

Jump to recipeThis easy, creamy chicken florentine soup recipe is simple to make using just a few common ingredients. Healthy, delicious, and ready in only 20 minutes!

By Maya Krampf

70 Comments

CreamyChickenFlorentineSoupRecipe Thiseasy,creamychickenflorentinesouprecipeiseasytomakeusingjustafewcommoningredients.Healthy,delicious,andreadyinonlyminutes!Naturallylowcarbandgluten free,withoptionsforpaleo,dairy freeandwhole,too.Detail:creamy chicken florentine soup recipe

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When will this winter be over already? It seems that every year I forget how cold the Midwest gets, and every year I wonder why we put up with it. At least warming soups and casseroles do help. This creamy chicken florentine soup recipe has been a recent favorite.

I’m a summer girl, through and through. Give me all the sunshine and beach time! Even with all the traveling we’ve been doing recently, I’m really missing the warm days. It sure doesn’t feel like they are just weeks away, but March is just around the corner.

Until then, we have comforting low carb soup recipes, like broccoli cheese and buffalo chicken. Nothing beats a warming soup on a chilly day.

With just a few basic ingredients, creamy chicken florentine soup is sure to become a new favorite. And, it only takes 20 minutes from start to finish! And, if you’re a fan of the soup, don’t forget to try my creamy chicken florentine.

Basic Recipe for Chicken Florentine Soup

The basic recipe for chicken florentine soup is very simple. It’s all common ingredients, making it easy to prepare on a whim.

Start by sauteing minced garlic in a little butter. Add some onions and Italian seasoning, then continue to fry until browned. If you love caramelized onions like I do, you can saute for longer, to get them caramelized.

Next, the remaining ingredients go into the chicken florentine soup. These include chicken broth, cream, shredded chicken, sea salt, black pepper, and of course, spinach. Spinach is basically the highlight of Florentine-style recipes.

I usually prepare the shredded chicken in a pressure cooker. Often times I make it in bulk and thaw some from the freezer for the soup. You can use any method you like. Even cubed chicken or pieces of rotisserie chicken will work great, too.

Bring the chicken florentine soup to a simmer, and let it cook for just about five minutes. It’s really quick! You’ll know it’s done when it’s hot and the spinach wilts.

Chicken Florentine Soup Variations

There are lots of ways to customize this recipe for chicken florentine soup! If you have certain dietary restrictions, or some ingredients you want to use up, it can work great for both those things.

One of the most common ways to make chicken florentine soup special diet friendly is to get rid of the heavy cream. Simply use coconut cream instead! If you do, this recipe will be paleo, dairy-free, and even whole 30 approved. For those last two, you’d also need to use something like olive oil instead of the butter when sauteing the garlic.

The original recipe uses chicken broth, but you can use any broth you have. I often like using chicken bone broth for added benefits.

Do you have other vegetables sitting around that you want to use up? You can throw them in this soup. They can be fresh or even canned. Feel free to get creative.

In Italy, the most common veggie add-in for chicken florentine soup is artichokes. I listed them as an optional ingredient in this recipe.

We all know artichokes pair perfectly with spinach and anything creamy! In a way, they make this soup a little reminiscent of spinach artichoke dip.

So if you have artichokes, make this a chicken artichoke florentine soup. If you don’t, no worries. It’s delicious both ways!

Whether you add something or stick with the original recipe, you can’t go wrong with the flavors in this creamy chicken florentine soup recipe. If you’re as tired of the cold as I am, grab a bowl and it will warm you right up!

Tools To Make Chicken Florentine Soup

Tap the links below to see the items used to make this recipe.

Soup Pot – This family sized soup pot is sized just right to make enough Chicken Florentine Soup for dinner and next day leftovers. Yum!
Wooden Spatula – An angled wooden spatula will help you keep onions from browning too much on the sides of the pan.
Ladle – Take the guesswork out of determining a serving size. This ladle will measure the perfect 1 cup serving of Chicken Florentine Soup.

Creamy Chicken Florentine Soup Recipe

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70 Comments

Sadie Mcleod
0 August 30, 2023Reply

Amazing!!! This is one of my family’s favorite soups we’ve ever made!! I added more onion, coconut cream, seasoning and broth as well as carrots and poblano pepper and it was so so so delicious! This is going down in the family favorites cookbook!
Jan Campbell
0 February 26, 2023Reply

So amazingly good! Didn’t add the artichokes this time. I had everything else and since my stomach is cranky these days I thought this soup would make it smile. It will be a while but I love keto recipes and especially yours! I’ve never made one I didn’t love and this was no exception.
Lisa S
0 April 26, 2022Reply

Made this tonight since it has been raining. I used chicken bone broth concentrate so was able to decide how strong I wanted it per cup. Also used frozen spinach (heated & drained, before adding). I seasoned chicken breasts with Italian seasonings and baked it before shredding it. Had to warn my family since they are lactose intolerant, but it still was a great hit. And I have leftovers for lunch this week.
Note: first time cooking with artichoke hearts so was a bit concerned. This recipe made it so easy.
ChrisR
0 April 3, 2022Reply

We just made a double batch of this and it’s simple and delicious. The one change I made was to add about 2 or 3 tablespoons of roux to each batch to thicken it up slightly. I like my creamy soups to have some body to them. We used bone-in, skin-on chicken thighs for lower cost and better flavor. These were roasted with salt and pepper under the skin. We canned several pint jars from each batch after enjoying some for dinner. This is a recipe will definitely make again!
Sharon
0 February 26, 2022Reply

Can I use almond milk or lactose free milk instead? I don’t like coconut milk.
- Wholesome Yum D
  0 February 28, 2022Reply
  
  Hi Sharon, This recipe calls for 1 cup of heavy cream.
Shannon Hylkema
0 February 12, 2022Reply

This recipe was really simple and really tasty!
Deb
0 January 30, 2022Reply

This soup is extremely tasty! I used coconut cream instead of heavy whipping cream but calories are still high (1 T coconut cream is 30 v 45 for the heavy cream). I’ve been trying to think of what alternatives I could use. Any suggestions? Thanks!!
- Maya | Wholesome Yum
  0 January 31, 2022Reply
  
  Hi Deb, You could use another type of milk, such as almond or coconut milk, but the soup would be thinner and less rich.
Barbara Murray
0 November 22, 2021Reply

Made it tonight with artichokes!!! Soooo Gooood. Never really make homemade soups. It was so so easy!! Truth I never even had this particular soup ever before. ❤️❤️ My only question is how long it can be stored and if possible to freeze?
- Wholesome Yum D
  0 November 23, 2021Reply
  
  Hi Barbara, It will keep for about a week. Freeze in individual servings if you would like to store it longer.
Lissa
0 September 11, 2021Reply

This dish really hit the spot as the weather turns cooler. I made a couple of small tweaks. I started with avocado oil instead of butter and added a pinch of nutmeg since I add it to most cooked, leafy green dishes, especially the ones with cream. I love soup, and this recipe is a hit.
Regina Steiner
0 May 7, 2021Reply

Made this tonight and my husband and I both enjoyed it. I did add a bunch of sliced mushrooms because I love mushrooms.

I think next time instead of starting with butter I will fry up chopped bacon until crispy….take out the bacon and fry the garlic onions and mushrooms in the bacon fat, then continue on from there as written. Top with the crispy bacon bits. Too much? no, never too much 🙂
Alavi Anan Meem
0 March 30, 2021Reply

This was quite good, thanks! I didn’t have artichoke hearts on hand so I used carrots instead.
Tricia Velsor
0 March 26, 2021Reply

My whole family loves this soup! (Even the non-keto folks!)
Ingrid Ryan
0 November 26, 2020Reply

I made your creamy chicken florentine soup it was the best soup i have ever had. I made it with dark meat chicken it made it more tender than the white meat .I even like it with no meat in it.
Melisse
0 October 26, 2020Reply

This was AMAZING!!! Question though for next time: Has anybody made it with frozen spinach? I always prefer fresh but, if in a bind, I wonder how frozen would taste?
- Wholesome Yum M
  0 October 26, 2020Reply
  
  Hi Melisse, Yes, frozen spinach will work great!
Jennifer
0 October 20, 2020Reply

Made this today with some leftover turkey and it’s just delicious! Highly recommend! Great texture and flavor. Can see the many opportunities to change it up based on what ingredients you have on hand. I’m eager to try it with artichokes!! Thank you!
Julie D
0 September 8, 2020Reply

This soup is AMAZING! Hubby had 3 bowls! Thank you for a fabulous recipe! ❤️❤️❤️
Emily
0 August 25, 2020Reply

I added a 1/2 c heavy cream
Used delallo marinated artichoke hearts
Extra 1/2 tsp of Italian seasoning
And black truffle salt
Leeks instead of spinach
Emily Thomas-Guillory
0 July 20, 2020Reply

I haven’t left a review about a recipe in a long time. I tried this and it came out perfect. Delicious. My husband and son who don’t really care for my cooking said this was not only the best soup I have ever made, but the best thing I’ve ever made period. (I’ve been married for 20 years, by the way.) My 19 year old son doesn’t care for soup, but he has been eating the leftover soup for 2 days constantly and keeps saying how delicious it is.

I followed everything, but like the recipe said, you can put whatever vegetables you have in it. I put green bell pepper and celery. If I had mushrooms, I would have thrown them in, too. This was the first time I’ve ever purchased artichokes, and I noticed some were marinated. I made sure not to get those.

I did make one small adjustment at the end – I had about 1/2 cup of parmesan cheese that was not going to get used, so I threw it in at the end. It gave it a little cheesy flavor.
Mattie
0 May 29, 2020Reply

Delicious! Question: how long will it keep if I store it in the refrigerator?
- Wholesome Yum M
  0 May 30, 2020Reply
  
  Hi Mattie, It will keep for about a week. Freeze in individual servings if you would like to store it longer.
Kia
0 April 14, 2020Reply

Excellent! I boiled my chicken breast with chicken bouillon and used that as the broth as well. I also added corn starch to give it some body.
Peggy Lott
0 January 12, 2020Reply

Absolutely Delicious!

We added a bit of lemon juice, but is wonderful without as well.

I pre cook a whole crock’s worth of boneless chicken breasts & freeze for quick prep.

This recipe is in my keeper pile & I am sending to my college son to make for his friends.
Jenny Doyle
0 November 28, 2019Reply

I’ve made this soup about a dozen times now, my friends and family just love it. It’s very versatile, too. My mom doesn’t like onions so I leave them out. Still delicious. One time I was out of cream so I cubed a block of neufchatel cream cheese into the soup and stirred till it was melted and it was gorgeous. I like to add sliced fresh mushrooms occasionally, as well as artichokes. All said, a fantastic recipe. Thank you so much for it.
Laura
0 November 24, 2019Reply

This is a super easy, tasty recipe, perfect for work nights. It’s earned a spot in my rotation! Thank you!
Margaret Griffey
0 November 6, 2019Reply

OMG. This is a definite keeper I love it
Angie
0 October 1, 2019Reply

So quick and delicious!
Laura Zayas
0 August 12, 2019Reply

I made this today, I loved all of it and so did my say no to keto husband. Added some asiago shredded cheese at the end. Delish!! I can eat this soup all day!
Yvonne
0 July 6, 2019Reply

This is so Delicious! And extra easy if you buy shredded chicken from the deli. I wanted it to be richer so I added a cubed block of cream cheese – it took it over the top good. Eating it now. YUM!
Kellie Ziglar
0 February 18, 2019Reply

Delicious
Andy
0 February 10, 2019Reply

Great recipe! Substituted andouille sausage and beef broth for the shredded chicken and chicken broth. Then used Fairfield (lactose free) milk and butter (mixed together) instead of cream. Came out awesome. Definitely will be making again.
TheaMaria
0 February 4, 2019Reply

This may be a silly question, but do I measure the 1 lb of chicken before or after I cook it? (1 lb raw chicken, cooked, OR 1 lb of cooked chicken)?
- Maya | Wholesome Yum
  0 February 4, 2019Reply
  
  I had pre-cooked shredded chicken and weighed that, so it’s after cooking.
  - TheaMaria
    0 February 7, 2019Reply
    
    Great, thank you for getting back to me!
Emily
0 December 13, 2018Reply

Yummy! I made with coconut milk and used Trader Joe’s Italian chicken sausage. Added mushrooms, dash of red pepper flakes and probably extra spinach 🙂 it was so good and quick!
Karen
0 December 10, 2018Reply

Can you make in a Crock Pot instead using frozen chicken breasts?
- Maya | Wholesome Yum
  0 December 11, 2018Reply
  
  Hi Karen, You can make it in the Crock Pot, but frozen chicken is not recommended for it. The chicken would spend too much time in the “temperature danger zone” where bacteria can breed. If you’re using frozen chicken breast, thaw it first.
Alicia Walker
0 November 4, 2018Reply

Can this soup be frozen?
- Maya | Wholesome Yum
  0 December 26, 2018Reply
  
  Hi Alicia, Yes, that should work, just reheat slowly to avoid curdling the cream.
  - Caroline Kohn
    0 January 26, 2019Reply
    
    How long will this soup be good frozen?
    - Maya | Wholesome Yum
      0 January 28, 2019Reply
      
      Hi Caroline, Like most frozen foods there isn’t really a specific time… at least several months?
    - Taylor
      0 June 23, 2020Reply
      
      Delicious. I added Parmesan and cream cheese!! So good. I don’t even like soup as it is. But I highly recommend this!!
LynnM
0 October 23, 2018Reply

Absolutely delicious! Made this tonight and added some mushrooms. Thanks for a fabulous, quick and easy recipe! It will be on rotation often this winter!
- Maya | Wholesome Yum
  0 October 26, 2018Reply
  
  Thank you so much, Lynn! Adding mushrooms sounds lovely.
Cheryl
0 September 23, 2018Reply

OMG!!! THIS WAS SOOOOOO GOOD! I also added some cream cheese and topped it with shredded parmesan.
- Maya | Wholesome Yum
  0 September 24, 2018Reply
  
  I love that you added cream cheese and Parmesan, Cheryl! Thanks for stopping by!
Nancy Chappell
0 April 30, 2018Reply

My family loved this soup! I added an 8 oz package of cream cheese and some shredded parmesan cheese to the recipe to make it more creamier! Even made a double batch and it went quickly! Did not use artichokes, but know they would be good in it!
- Maya | Wholesome Yum
  0 May 2, 2018Reply
  
  Hi Nancy! I am so happy to hear that!
Brianne
0 March 26, 2018Reply

I made this last night and I’ve never posted on a recipe blog site before, but this soup turned out so good I just had to! I have already made 3 recipes off this blog as I recently went on the Keto diet and man do you make it easy and delicious. LOVE YOUR BLOG!!
- Maya | Wholesome Yum
  0 March 26, 2018Reply
  
  Hi Brianne! I am so happy you loved the soup! Thanks for letting me know!
- Ashley McGuire
  0 July 7, 2020Reply
  
  Love this! Added Parmesan cheese and a box of cooked chicken and garlic rice! Yum! Will make again!
Joan Lewis
0 March 10, 2018Reply

OMGosh I just made the chicken florentine recipe today and it is now my favorite chicken soup ever. Thank you so much. My daughter started us all on the Keto diet and I love to cook so she has the benefits of a mom who knows how to cook, and still stay on her diet which has been beneficial to us all.
I’ve printed out a lot of your recipes and I’ve told my family what we will be planning for each meal.
Thanks are never enough
- Maya | Wholesome Yum
  0 March 12, 2018Reply
  
  Hi Joan! I am so glad you loved the soup! It’s so nice to hear. Thanks so much for stopping by!
MWP
0 March 7, 2018Reply

Ok I am sold on this recipe and can’t wait to give this a try! I really want to try it with the coconut cream substitution as I have not done that yet and I love coconut cream! Thanks this looks like a great recipe and a healthy one at that.
- Maya | Wholesome Yum
  0 March 14, 2018Reply
  
  I hope you like it!
Sheryl
0 February 26, 2018Reply

Soooooooo good! Simple ingredients and fantastic flavor! I made the mistake of using frozen whole leaf spinach. The flavor was the same, but the spinach was too long and stringy, which made it difficult to eat. I cut it up with kitchen shears so we could enjoy this first batch. I’ll use fresh or frozen chopped spinach next time. Thank you for this wonderful recipe!
- Maya | Wholesome Yum
  0 March 5, 2018Reply
  
  Thank you, Sheryl!
Elizabeth Sikora
0 February 24, 2018Reply

Oh my goodness!!! We just had this soup for supper!!! It was AMAZING!! My hubby and stepdaughter LOVED it!!! I’ll be making this weekly!!
I didn’t shred the chicken, though. I cubed it.
- Maya | Wholesome Yum
  0 March 1, 2018Reply
  
  Thank you, Elizabeth!
Donna
0 February 23, 2018Reply

The canned pork loin worked great. Made this yesterday for dinner and we loved it. My husband asked for seconds (a good sign 😉 ) Have saved this recipe to make again.
- Maya | Wholesome Yum
  0 February 23, 2018Reply
  
  Thank you so much, Donna! I’m glad that worked well!
Natalie
0 February 22, 2018Reply

It is very nice of the way we can feel creative to mix more vegetables to the chicken soup in this recipe. And the point I really like is that it even doesn’t look fat but healthy!
Definitely warm my chill day too xD

BTW, I’m also a summer girl, surely the sunshine is waving to us soon 😉
- Maya | Wholesome Yum
  0 February 23, 2018Reply
  
  Thank you, Natalie!
Donna
0 February 21, 2018Reply

Can I substitute some pork loin that I have canned in place of the chicken? Anxious to try this.
- Maya | Wholesome Yum
  0 February 23, 2018Reply
  
  Hi Donna, Yes, absolutely! Hope you like it!
Judy King
0 February 21, 2018Reply

This was really good and I like how it has so much spinach in it. We ate it with a side of broiled salmon and it was a great combination!
- Maya | Wholesome Yum
  0 February 23, 2018Reply
  
  Thank you, Judy! That sounds perfect.