Real Recipes From Real Home Cooks ®

chicken florentine soup

(14 ratings)
Blue Ribbon Recipe by
Cathy Jacobsen
Ramsey, MN

This recipe was inspired by a local Italian restaurant that we frequented often to get this soup. I created my version that is a bit lighter and healthier than the restaurant version. I have done this many times, and it always turns out wonderful. I make croutons from baguettes that I keep in my freezer by cutting them into 1" pieces, drizzling them with olive oil, a little salt and pepper, and baking at 400 F. Stand right there and watch them. The minute you turn your back, they will burn! Also, if you use frozen spinach, thaw and squeeze dry, and add only 2 cups.

Blue Ribbon Recipe

Creamy and flavorful, this chicken Florentine soup will warm you on a cold day. Carrots, celery, and onion are the flavor base for the homemade soup. Chunks of chicken make the soup heartier, and spinach adds the classic Florentine flavor. Serve with warm garlic bread on the side for a comforting meal you'll serve all winter.

— The Test Kitchen @kitchencrew
(14 ratings)
yield 4 serving(s)
prep time 40 Min
cook time 30 Min
method Stove Top

Ingredients For chicken florentine soup

  • 2 md
    organic boneless, skinless chicken breasts
  • 1 Tbsp
    extra virgin olive oil
  • 2 Tbsp
  • 1 lg
    shallot or 1 small onion, diced
  • 2 stalk
    organic celery, chopped
  • 2 lg
    organic carrots, peeled and diced
  • 2 lg
    cloves garlic, chopped
  • 3 Tbsp
    all-purpose flour
  • 1/2 tsp
    dried thyme
  • 1/4 tsp
    cayenne pepper, or to taste
  • 1/2 tsp
    Kosher salt
  • 1/2 tsp
    black pepper
  • 4 c
    organic chicken stock (32 oz)
  • 1 c
    organic half and half
  • 3 c
    fresh baby spinach

How To Make chicken florentine soup

  • Cooked chicken on a plate.
    Cut chicken breasts into bite-size pieces and season with salt and pepper. Heat olive oil in a 2-3 qt saucepan. Add chicken and cook until no longer pink. Remove from pan with a slotted spoon and set aside.
  • Cooking onions, celery, and carrots in butter.
    Add 2 tablespoons of butter to the same pan. Add the onion, carrots, and celery. Cook for 5 minutes until onions are translucent. Add garlic, thyme, cayenne, salt, and pepper. Cook for another 3 minutes.
  • Adding flour to the vegetables.
    Add flour to the vegetables and cook for 1 minute longer.
  • Adding chicken stock to the pot.
    Add the chicken stock slowly to the mixture. Cook for 20 minutes or until vegetables are tender and the soup thickens.
  • Adding cooked chicken to the pot.
    Add the chicken.
  • Adding half and half to the pot.
    Add the half and half. Cook and stir until thickened.
  • Adding spinach to the pot.
    Add spinach and cook for another 5-10 min.
  • Checking the soup for seasonings.
    Check the seasonings. Add more salt, pepper, or cayenne to taste.