Description
This Chicken Florentine Soup is a comforting and creamy Italian-American dish featuring tender chicken, fresh spinach, and Parmesan cheese simmered in a savory broth. Perfect for a cozy meal, it blends flavorful herbs and a hint of spice with rich creaminess, making it both hearty and satisfying.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 lb boneless, skinless chicken breast, diced or shredded
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach, chopped
- 1 cup cooked pasta such as orzo or small shells (optional)
Instructions
- Sauté Onion and Garlic: In a large pot or Dutch oven, heat olive oil and butter over medium heat. Add diced onion and cook for 3–4 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
- Cook Chicken and Season: Add diced chicken, Italian seasoning, salt, pepper, and red pepper flakes if using. Cook for 5–6 minutes, stirring occasionally, until the chicken is lightly browned and mostly cooked through.
- Add Broth and Simmer: Pour in the chicken broth and bring the mixture to a simmer. Reduce heat and cook for 10–15 minutes until the chicken is tender and fully cooked.
- Incorporate Cream and Cheese: Lower the heat and stir in the heavy cream and grated Parmesan cheese. Let the soup simmer gently for 5 minutes to meld the flavors and thicken slightly.
- Add Spinach and Pasta: Add the chopped spinach and cook for 2–3 more minutes until wilted. Stir in cooked pasta if using, ensuring everything is well combined.
- Adjust and Serve: Taste the soup and adjust seasoning as needed. Serve warm, topped with extra Parmesan cheese and freshly cracked black pepper.
Notes
- For a quicker option, use rotisserie chicken instead of raw chicken breast.
- For a lighter version, substitute heavy cream with half-and-half or evaporated milk.
- Omit pasta to keep it gluten-free and lower in carbs.
- Adjust red pepper flakes based on your preferred spice level.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
