This Chicken Florentine Soup is a warm hug in a bowl! With tender chicken, fresh spinach, and creamy goodness, it’s a delightful meal that’s ready in no time.
I love how simple it is to whip up. Just toss everything in a pot, and in no time, you have a cozy dinner. Perfect for those chilly nights! 😊
Key Ingredients & Substitutions
Olive Oil or Butter: Both work well for sautéing; I often choose olive oil for a lighter option. If you want to avoid dairy, use a plant-based butter or oil.
Chicken: Using rotisserie chicken makes this soup quicker to prepare. You can also substitute turkey or even chickpeas for a vegetarian version.
Spinach: Baby spinach is tender and cooks quickly. If it’s not available, you can use kale or Swiss chard, just make sure to chop them finely. They need a bit longer to soften.
Pasta: If you want some extra heartiness, add small pasta like orzo or ditalini instead of potatoes.
Heavy Cream: For a lighter soup, you can use half-and-half or coconut milk for a dairy-free version. Be cautious with coconut; it can change the flavor slightly.
How Do You Get the Vegetables Perfectly Cooked?
Cooking the vegetables just right enhances the soup’s flavor and texture. Start with a medium heat to soften them without burning. Here’s how:
- Chop the onions and garlic finely to release their sweetness quickly.
- Add carrots and celery first since they take longer to cook. Stir them for 5-7 minutes until they’re tender.
- Add potatoes next; they need about 10-15 minutes to get soft while simmering in the broth.
This method ensures you have well-cooked veggies that meld beautifully with the creamy broth!
How to Make Chicken Florentine Soup
Ingredients You’ll Need:
Base Ingredients:
- 2 tablespoons olive oil or butter
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 cups cooked chicken, shredded or chopped
- 4 cups chicken broth (low sodium)
Vegetables and Greens:
- 2 cups baby spinach leaves, roughly chopped
- 2 medium potatoes, peeled and diced
For Creaminess:
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese, plus extra for garnish
Herbs and Seasoning:
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- Salt and black pepper, to taste
- Croutons, for serving (optional)
Time Needed:
This delicious Chicken Florentine Soup will take about 15 minutes to prep and around 30 minutes to cook, making the total time approximately 45 minutes. Perfect for a busy evening with family or friends!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil or butter in a large pot over medium heat. Once hot, add the chopped onion, minced garlic, diced carrots, and diced celery. Cook these veggies until they become softened and fragrant, which will take about 5-7 minutes. Stir occasionally to prevent anything from sticking to the bottom of the pot.
2. Add Potatoes:
Next, toss in the diced potatoes. Stir everything together for about 2 minutes to combine the flavors and ensure the potatoes are well mixed with the other vegetables.
3. Pour in the Broth:
Now, pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer. Let it cook until the potatoes are tender, which should take around 10-15 minutes.
4. Incorporate Chicken and Spinach:
After the potatoes are cooked, add in the shredded chicken and chopped spinach, along with the dried thyme and dried basil. Allow the soup to simmer for another 5 minutes, just until the spinach wilts and the chicken is warmed through.
5. Cream it Up:
Lower the heat and gently stir in the heavy cream. Now’s the time to season your soup with salt and black pepper to taste—this is where you can adjust the flavors as you like!
6. Finish with Parmesan:
Next, stir in the 1/4 cup of grated Parmesan cheese. This will melt into the soup, creating a wonderfully creamy texture that everyone will love!
7. Serve and Enjoy:
Ladle the warm soup into bowls and finish with a sprinkle of additional Parmesan cheese and a handful of croutons for some crunchy goodness. Serve hot and enjoy every spoonful of your creamy, comforting Chicken Florentine Soup!
Can I Substitute the Heavy Cream?
Absolutely! If you want a lighter option, you can use half-and-half or whole milk. For a dairy-free version, coconut milk or almond milk can work well, but keep in mind that coconut milk may alter the flavor slightly.
Can I Use Fresh Spinach Instead of Baby Spinach?
Yes! Fresh spinach can be used instead of baby spinach. Just make sure to remove any tough stems and chop it roughly. You may need a bit more fresh spinach, as it cooks down more than baby spinach.
How Can I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, gently warm the soup on the stove over low heat, adding a splash of broth or cream if it thickens up too much.
Can I Freeze Chicken Florentine Soup?
Yes, you can freeze this soup! Make sure it’s completely cooled, then transfer it to a freezer-safe container. It will keep for about 2-3 months. When ready to eat, thaw it in the fridge overnight and reheat on the stove.