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.
Servings 8 cups
Calories 211kcal
Equipment
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.
Nutrition
Serving: 1cup | Calories: 211kcal | Carbohydrates: 6g | Protein: 19g | Fat: 11g