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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.
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!
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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Tap on the times in the instructions below to start a kitchen timer while you cook.
- In a large pot over medium heat, melt the butter. Add the garlic. Saute for about a minute, until fragrant.
Add the onions and Italian seasoning. Saute for 7-10 minutes, until slightly browned and just starting to caramelize. (You can saute for longer if you want them more caramelized.)
- Add the chicken broth, cream, shredded chicken, and spinach. Add the chopped artichoke hearts, if using (optional). Season with sea salt and black pepper to taste, if desired.
Bring to a simmer, then simmer for about 5 minutes, until the spinach wilts and soup is hot.
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Nutrition info does not include optional artichoke hearts. Adding these would also increase number of servings to 8.
Serving size: 1 cup
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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