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Creamy Chicken Florentine Soup

This Creamy Chicken Florentine Soup recipe is made with spinach, parmesan cheese, and a white wine cream sauce. This healthy dish is freezer-friendly, comforting, and a meal the whole family will enjoy.

chicken florentine soup and spinach in a white bowl
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I get a lot of my recipe ideas while dining out. I had this soup during a recent lunch date and had to add it to my rotation at home.

What is Chicken Florentine

To prepare a dish Florentine style references Florence, Italy. The dish is prepared with spinach and a béchamel cream sauce with grated cheese. The cream sauce is my favorite part and is often made with wine and Parmesan cheese, and typically butter as well. You can read more about Chicken Florentine here.

broth, white wine, parmesan cheese, heavy cream, Italian seasoning, and garlic in separate bowls

What Type of Chicken to Use

I use skinless chicken breasts. You can also use chicken thighs. Dark meat tends to have more flavor, is more tender, and will follow the same cook time noted in the recipe.

Feel free to grab a rotisserie chicken and/or use fully cooked chicken. If using cooked chicken combine the ingredients and heat/cook until warm.

raw chicken breasts sliced into small pieces in a glass bowl

What Type of Vegetables to Use

You can add any vegetables you like to the recipe. Chicken Florentine is known for spinach. I add spinach, carrots, onions, and celery.

I love to use fresh spinach because it’s easy to work with. If you use frozen spinach you will need to defrost it first and drain the excess water. If you don’t the soup will be watery and runny.

fresh spinach, carrots, celery, and onions in separate bowls

Spices and Seasoning

You will need Italian Seasoning, salt, and pepper.

Can You Use Frozen Chicken Breasts?

If using frozen chicken it typically follows the same cook time or will need additional time, up to around an hour.

How to Make Chicken Florentine Soup

Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.

  1. Place a large pot or Dutch oven on medium-high heat with olive oil and the chicken. Cook the chicken
  2. Add celery, carrots, onions, and garlic to the pot. Saute.
  3. Add the chicken back to the pot along with broth and white wine. Stir.
  4. Simmer.
  5. Open the pot and add heavy whipping cream and grated Parmesan. Stir.
  6. Combine flour and water in a small bowl. Stir until the mixture creates a slurry. Pour the slurry into the pot of soup.
  7. Add the spinach and allow it to wilt into the soup.
collage of 4 photos with raw and cooked chicken and vegetables in a soup pot
collage of 4 photos with chicken florentine soup and vegetables cooked in a pot

Cook Time/How Long to Cook

The soup will need to simmer for 15-20 minutes once you have added all of the ingredients.

How to Thicken the Soup

Thicken the soup by combining equal parts of all-purpose flour and water. Combine the two in a bowl, mix well and add it to the soup once cooked.

You can also add diced potatoes to the soup which will make it more hearty.

Cream cheese is another great substitute for thickening.

chicken florentine soup and spinach in a soup pot

How to Substitute Heavy Cream

Half and half or any milk of choice can be substituted in the recipe. Heavy cream is thicker than half and half and will work great for this soup. Milk and plant-based milk is less thick and your soup likely won’t be as creamy or thick if you choose to use it.

Additional Veggies and Substitutions

  • Diced Potatoes (I almost always add these to the soup)
  • Freshly squeezed lemon (another favorite addition to this soup)
  • Mushrooms
  • Kale
  • Artichokes
  • Broccoli
  • Asparagus
chicken florentine soup and spinach in a soup pot with a wooden spoon

How to Store

The dish will last for 3-4 days tightly sealed in the fridge.

How to Reheat

You can reheat leftovers in the microwave or on the stove on medium heat.

Freezer Tips

You can freeze the soup for up to 6 months, but because it has milk/cream, the dairy will likely separate once frozen. In general, creamy soups with dairy aren’t the best to freeze if you want the texture to stay the same.

chicken florentine soup and spinach in a soup pot

What to Pair with the Soup

Air Fryer Garlic Bread
Air Fryer Croutons
Broccoli Salad with Cheese

More Soup Recipes

Lasagna Soup
Slow Cooker Crockpot Chicken Pot Pie
Autumn Butternut Squash Soup

Homestyle Chicken Noodle Soup
Slow Cooker Crockpot Cheeseburger Soup
Slow Cooker Crockpot Broccoli Cheese Soup
Creamy Chicken Alfredo Soup
Roasted Poblano Soup
Rotisserie Chicken Noodle Soup

chicken florentine soup and spinach in a white bowl
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5 from 5 votes

Creamy Chicken Florentine Soup

This Creamy Chicken Florentine Soup recipe is made with spinach, parmesan cheese, and a white wine cream sauce. This healthy dish is freezer-friendly, comforting, and a meal the whole family will enjoy.
Save this recipe here.
Course dinner, lunch
Cuisine American, Italian
Keyword chicken florentine soup, spinach florentine soup, what is chicken florentine soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 cups
Calories 211kcal

Ingredients

  • 1 teaspoon olive oil
  • 16 oz boneless skinless chicken breasts Diced into cubes 1/2 to 1 inch thick.
  • 1 teaspoon Italian Seasoning
  • salt and pepper to taste
  • 1/2 cup chopped onions
  • 1/2 cup chopped carrots
  • 1/2 cup chopped celery
  • 2-3 garlic cloves Minced.
  • 4 cups chicken broth Any broth will work.
  • 1/2 cup dry white wine I use Pinot Grigio.
  • 3/4 cup heavy whipping cream or half and half
  • 1/2 cup grated Parmesan Reggiano cheese
  • 2 tablespoons all-purpose flour
  • 2 tablespoons water
  • 4 cups fresh spinach See notes

Instructions

  • Place a large pot or Dutch oven on medium-high heat with 1 teaspoon of olive oil. Add the chicken cubes and season with Italian Seasoning, salt, and pepper to taste. Cook for 5-6 minutes until fully cooked through on both sides. Remove the chicken and set it aside.
  • Add the celery, carrots, onions, and garlic to the pot. Saute until the veggies are translucent and fragrant.
  • Add the chicken back to the pot along with broth and white wine. Stir. Reduce the heat to medium-low.
  • Place the lid on the pot and simmer for 15-20 minutes.
  • Open the pot and add the heavy whipping cream and grated Parmesan. Stir.
  • Combine the flour and water in a small bowl. Stir until the mixture creates a slurry. Pour the slurry into the pot of soup. Stir until the soup thickens.
  • Add the spinach and allow it to wilt into the soup. Taste repeatedly and adjust spices, salt, and pepper as necessary.
  • Cool before serving.

Notes

Frozen spinach can be used. It must be thawed and completely drained or the soup will be watery.
You can substitute chicken breasts for skinless chicken thighs with no change to the cooking time.
You can also use a cooked rotisserie chicken. Chop your chicken into cubes and a little time is saved.
I love to add diced potatoes to this soup. It makes is super hearty. You have to adjust the cook time and cook the soup for however long it takes for the potatoes to soften.
I’m a huge fan of making this a one-pot recipe. I use a Dutch oven.
If your soup doesn’t thicken to your liking you can add additional flour and water. Keep in mind it’s soup and not a thick pasta sauce.
To prepare it in a slow cooker, cook on High for 3-4 hours or on Low for 7-8 hours.
To use an Instant Pot, cook for 10 minutes on Pressure Cooking with 10 minutes of natural release of steam when the pot indicates it has finished.
Half and half or any milk of choice can be substituted in the recipe. Heavy cream is thicker than half and half and will work great for this soup. Milk and plant-based milk is less thick and your soup likely won’t be as creamy or thick if you choose to use it.
Recipe Tools Used in this RecipeAs an Amazon Associate I earn from qualifying purchases.

Nutrition (displayed with net carbs)

Serving: 1cup | Calories: 211kcal | Carbohydrates: 6g | Protein: 19g | Fat: 11g
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Nutrition DataMacros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Recipe Rating




Sydney

Monday 6th of February 2023

This soup is so good!! Smells amazing and is easy to make.

staysnatched

Wednesday 8th of February 2023

I'm so glad you enjoyed it!

Hattie

Sunday 22nd of January 2023

Finally got around to making this on our snowy weekend and it was such a great comfort soup. Used pulled rotisserie chicken from Costco that I had from the freezer and used a little cream cheese to thicken like suggested in the recipe notes. Perfection, can’t wait to eat the leftovers for lunch tomorrow!

staysnatched

Monday 23rd of January 2023

Great way to use a rotisserie chicken!

Jill

Monday 16th of January 2023

I loved that this recipe is made in one pot. It is the perfect recipe/meal after a day full of grocery shopping. I added potatoes to make the soup more hardy. I also used the tip of using rotisserie chicken. Now I have lunch for the week.

staysnatched

Monday 16th of January 2023

Quick and easy meal!

Felicia

Thursday 12th of January 2023

This soup is so good and easy to make! I followed the stove top instructions and added potatoes as Brandi suggested. I highly recommend this! It has just the right amount of creaminess without being heavy. I’ll be making this again using the slow cooker notes. This reheats so well for lunch. I just put it in the crock pot warmer. Thanks for the great recipe!

staysnatched

Thursday 12th of January 2023

Yay! I'm so glad you enjoyed it!

Nancy W.

Sunday 8th of January 2023

This looks delicious. I just may throw some tortellini in this.

staysnatched

Sunday 8th of January 2023

Such a great idea!