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.
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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.
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.
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.
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.
- Place a large pot or Dutch oven on medium-high heat with olive oil and the chicken. Cook the chicken
- Add celery, carrots, onions, and garlic to the pot. Saute.
- Add the chicken back to the pot along with broth and white wine. Stir.
- Open the pot and add heavy whipping cream and grated Parmesan. Stir.
- Combine flour and water in a small bowl. Stir until the mixture creates a slurry. Pour the slurry into the pot of soup.
- Add the spinach and allow it to wilt into the soup.
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.
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)
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.
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.
What to Pair with the Soup
More Soup Recipes
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
Creamy Chicken Florentine Soup
- 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
- 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.