Description
Chicken Florentine Soup is a creamy, comforting Italian-American soup featuring tender shredded chicken, fresh baby spinach, and rich Parmesan cheese simmered in a flavorful herb-infused broth with a touch of heavy cream. This hearty yet elegant soup combines mild spices and fresh vegetables, making it perfect for a nourishing meal any day of the year.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
Main Ingredients
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- 3 cups fresh baby spinach
- 1 cup shredded carrots
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
Instructions
- Heat Oil and Butter: In a large pot or Dutch oven, heat olive oil and butter over medium heat until melted and combined.
- Sauté Onion: Add the diced onion and cook for about 4 to 5 minutes until softened and translucent.
- Add Garlic and Herbs: Stir in minced garlic, dried thyme, dried basil, and crushed red pepper flakes (if using), cooking for 1 minute until fragrant.
- Incorporate Flour: Sprinkle flour over the onion mixture and stir to coat, cooking for 1 to 2 minutes to remove the raw flour taste.
- Add Broth: Gradually whisk in the chicken broth, stirring constantly to prevent lumps, then bring the mixture to a simmer and cook for 5 minutes to slightly thicken.
- Mix in Cream: Stir in heavy cream and return to a gentle simmer.
- Add Chicken, Spinach, and Carrots: Incorporate the shredded chicken, fresh baby spinach, and shredded carrots; simmer for 5 to 7 minutes until the spinach wilts and the soup is heated through.
- Finish with Cheese and Seasoning: Stir in grated Parmesan cheese, then season with salt and freshly ground black pepper to taste.
- Serve: Ladle the soup into bowls and serve warm, optionally with crusty bread or a side salad.
Notes
- For a lighter version, substitute heavy cream with half-and-half.
- Add sliced mushrooms when sautéing the onions for added flavor and texture.
- This soup pairs wonderfully with crusty bread or a fresh side salad for a complete meal.
- Use gluten-free flour to make the recipe gluten-free.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
