This Chicken Florentine Soup is a warm and cozy dish filled with tender chicken, fresh spinach, and creamy goodness. It’s like a hug in a bowl!
One of the best parts? The spinach adds a pop of color, making it look as good as it tastes! I always enjoy it with some crusty bread to soak up the deliciousness.
Key Ingredients & Substitutions
Olive Oil: This adds flavor and helps to sauté the vegetables. You can substitute with canola or avocado oil if you prefer.
Chicken Broth: It’s the base of the soup. Low-sodium broth is a good option if you’re watching your salt intake. You can also use vegetable broth for a lighter version.
Fresh Spinach: Spinach adds nutrition and a lovely green color. If you can’t find fresh spinach, frozen spinach works too! Just make sure to thaw and drain it well.
Half-and-Half or Heavy Cream: This gives the soup its creamy texture. If you want a lighter choice, use milk or a dairy-free alternative like almond milk, though the texture might change slightly.
Parmesan Cheese: It adds a nice salty flavor. If you’re out of Parmesan, Pecorino Romano or nutritional yeast are tasty substitutes for a similar flavor profile.
How Can I Make Sure My Vegetables Are Perfectly Cooked?
Getting the right texture for your vegetables is essential in this soup. Here’s how to ensure they’re just right:
- Start by sautéing the onion, carrots, and celery until soft. This sets a flavorful base.
- Adding potatoes early on gives them time to cook through. Make sure to cut them into even-sized pieces for consistent cooking.
- When you add spinach, remember it wilts quickly. Just let it simmer for 3–5 minutes to keep that bright green hue.
By keeping an eye on cooking times, you’ll have perfectly tender vegetables without losing their vibrant color and nutrients!
Chicken Florentine Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 medium potatoes, peeled and diced
- 6 cups chicken broth
- 2 cups cooked chicken breast, shredded or chopped
- 6 cups fresh spinach leaves, roughly chopped
- 1 teaspoon dried thyme
- 1/2 teaspoon dried basil
- Salt and pepper, to taste
- 1 cup half-and-half or heavy cream
- 1/4 cup grated Parmesan cheese (plus extra for garnish)
- Optional: fresh parsley, chopped for garnish
- Crusty bread, for serving
How Much Time Will You Need?
This Chicken Florentine Soup takes about 10 minutes to prepare and about 30 minutes to cook, making the total time around 40 minutes. It’s perfect for a comforting weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté these vegetables together for about 5 to 7 minutes, until they are softened and the onion is translucent. This step builds a great flavor base for your soup!
2. Add Garlic and Broth:
Now, stir in the minced garlic and cook for another minute until it’s fragrant. Then, add the diced potatoes, chicken broth, dried thyme, and dried basil. Bring the mixture to a boil, then lower the heat and let it simmer until the potatoes are tender, which should take about 15 minutes.
3. Incorporate Chicken and Spinach:
4. Make It Creamy:
Lower the heat and slowly stir in the half-and-half or heavy cream, being careful not to let it boil to prevent curdling. You want the soup to be gently heated and creamy.
5. Final Touches:
Add the grated Parmesan cheese into the pot, stirring until it’s melted and fully incorporated. Taste the soup and season it with salt and pepper as needed. The cheese adds a lovely richness!
6. Serve and Enjoy:
Ladle the soup into warm bowls, garnishing with extra Parmesan and fresh parsley if you like. Serve it hot with some crusty bread on the side for dipping. Enjoy your delightful Chicken Florentine Soup!
Can I Use Frozen Spinach Instead of Fresh?
Absolutely! If you’re using frozen spinach, just thaw it and drain any excess water before adding it to the soup. You can incorporate it along with the chicken to heat through!
How Can I Store Leftover Soup?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stovetop or in the microwave, stirring occasionally to ensure even heating.
Can I Make This Soup Dairy-Free?
Yes! You can substitute the half-and-half or heavy cream with coconut milk or a dairy-free cream alternative. Just keep in mind that it may alter the flavor slightly, but it will still be delicious!
What Can I Use Instead of Chicken?
If you’re looking for a vegetarian option, simply omit the chicken and add more vegetables or even some beans for protein. A can of white beans would be a great addition!
