Creamy Chicken Florentine Soup

There’s something incredibly comforting about a warm bowl of Creamy Chicken Florentine Soup. I remember the first time I made it; it was a chilly winter evening, and after a long day, I craved something rich and savory. As I chopped the onion and sautéed the garlic, the aroma filled my kitchen and instantly lifted my spirits. This soup combines tender pieces of chicken, fresh spinach, and a luscious cream base, creating a dish that feels both indulgent and wholesome. It’s the kind of meal that wraps around you like a warm hug, perfect for sharing with loved ones or enjoying solo on your couch.

Each spoonful of Creamy Chicken Florentine Soup tells a story. It’s more than just a meal; it’s a memory in the making. Whether you’re looking to impress guests or simply want to treat yourself to a delightful dinner, this soup never disappoints. I often find myself making it on weekends, when I have a bit more time to savor the process. The vibrant colors of the spinach and carrots remind me of the fresh produce I picked up at the farmer’s market. It’s an excellent way to celebrate seasonal ingredients and bring a taste of warmth to your table.

As the chicken simmers, the flavors meld together beautifully, and I can hardly wait to serve it with a slice of crusty bread. The first taste is always the best, with the creaminess enveloping the palate and leaving you wanting more. So grab your Dutch oven, and let’s get cooking!

Creamy Chicken Florentine Soup Ingredients

The ingredients for Creamy Chicken Florentine Soup come together to create a harmonious blend of flavors and textures. Each component plays a crucial role in building the soup’s depth and creaminess. From the savory chicken to the fresh spinach, these ingredients are a match made in culinary heaven.

• 1 tablespoon olive oil (not extra virgin): A rich base for sautéing vegetables.
• 1 tablespoon unsalted butter: Adds a buttery richness to the soup.
• 1 medium yellow onion, diced: Provides a sweet and savory foundation.
• 1 medium carrot, peeled and diced: Brings a touch of sweetness and color.
• 1 stalk celery, diced: Adds crunch and freshness.
• 3 cloves garlic, minced: Infuses the soup with a robust flavor.
• 4 cups low sodium chicken stock: The flavorful liquid that brings everything together.
• 2 boneless, skinless chicken breasts (about 1.5 lb): The heart of the dish, providing protein and substance.
• 1 teaspoon salt (or to taste): Enhances all the flavors.
• ¼ teaspoon ground black pepper: Adds a hint of spice.
• ½ teaspoon dried thyme: Imparts an aromatic herbaceous note.
• 1 cup heavy cream: Makes the soup creamy and luxurious.
• ½ cup shredded parmesan cheese: Adds a cheesy depth of flavor.
• 3 tablespoons cornstarch (mixed with 2-3 tablespoons of water): Thickens the soup for a heartier texture.
• 2 cups fresh baby spinach leaves: Provides a vibrant touch and nutritional boost.

Step by Step Instructions for Creamy Chicken Florentine Soup

Making Creamy Chicken Florentine Soup is a rewarding process that fills your kitchen with delightful aromas. Follow these steps to create a luscious bowl of comfort.

1. Start by heating olive oil and melting butter in a Dutch oven over medium heat. The moment that butter melts and begins to sizzle, you know you’re ready to add your vegetables. This combination creates a rich flavor base.
2. Add the onion, carrot, and celery to the pot. Sauté these for about 3 minutes until they start to soften. You want the onion to become translucent, which will add sweetness to the soup.
3. Next, stir in the minced garlic and cook for another 30 seconds. You’ll know it’s ready when the garlic is fragrant. Be careful not to burn it, as burnt garlic can turn the flavor bitter.
4. Pour in the chicken stock and increase the heat to bring it to a boil. Watching the soup bubble is a promising sign that flavors are coming together. Allow it to boil gently for a minute.
5. Once boiling, add the chicken breasts, salt, ground black pepper, and dried thyme. Reduce the heat to a simmer and partially cover the pot. Let it simmer for 20 to 25 minutes or until the chicken is cooked through. Use a thermometer to ensure it reaches 165°F (74°C).
6. After the chicken is done, carefully remove it from the pot. You can shred it using two forks or your hands once it’s cool enough. This step is crucial as shredded chicken adds texture to the soup.
7. Next, pour in the heavy cream and add the shredded parmesan. Mix well to combine. As the soup simmers again, you’ll notice how creamy and rich it becomes.
8. In a small bowl, mix the cornstarch with water to form a slurry, then add it to the soup to thicken it. Stir continuously to prevent lumps. The soup should become heartier at this point.
9. Finally, stir in the spinach leaves and let them wilt for 2 to 3 minutes. This final touch not only adds color but boosts the nutrition of your soup. Taste and adjust the salt and pepper as needed before serving warm with crusty bread.

Recipe Tips about Creamy Chicken Florentine Soup

Here are some tips to make your Creamy Chicken Florentine Soup experience even better. These insights will help you achieve the perfect balance of flavors and textures.

• Storage: To store leftovers, keep the soup in an airtight container in the refrigerator for up to four days. Reheat gently on the stovetop to preserve the creaminess.
• Freezing: Yes, you can freeze this soup! Just be aware that the cream may separate upon reheating. To avoid this, reheat slowly and stir well.
• Pairing: Serve with crusty bread or a side salad for a complete meal. A fresh garden salad can balance the richness of the soup.
• Spice it Up: If you enjoy a bit of heat, consider adding red pepper flakes or a dash of hot sauce when serving for an added kick.
• Ingredient Variations: Feel free to experiment with different vegetables such as mushrooms or even broccoli for added nutrition and flavor.

Accompaniments for Creamy Chicken Florentine Soup

When it’s time to serve your Creamy Chicken Florentine Soup, consider these delightful accompaniments to enhance your dining experience.

• Crusty Bread: A thick slice of warm, crusty bread is perfect for dipping in the soup.
• Garden Salad: A fresh salad with a light vinaigrette contrasts beautifully with the creamy soup.
• Cheese Toasts: Melty cheese toasts can elevate the meal, adding a cheesy crunch that everyone will love.
• Seasonal Enjoyment: This soup shines in winter months when spinach is abundant, making it a cozy choice for cold days.
• Perfect for Gatherings: Ideal for family get-togethers or casual dinner parties, this soup is always a crowd-pleaser.
• Lunch Option: Serve it for lunch along with a sandwich for a filling and nutritious meal.

FAQ

Conclusion

Creamy Chicken Florentine Soup is truly a special dish, combining comfort and flavor in every bowl. It’s easy to make and perfect for any occasion, bringing warmth to chilly evenings. I encourage you to give it a try; it’s a meal that your family will love and one that will surely become a favorite in your home.

Creamy Chicken Florentine Soup

The ultimate comfort food, Creamy Chicken Florentine Soup is creamy, hearty, and simple to prepare. Filled with tender chicken, fresh spinach, and rich flavors, this easy weeknight dinner is sure to please. Make it tonight for a cozy, fulfilling meal.

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner, Soups

Cuisine: American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon olive oil not extra virgin
• 1 tablespoon unsalted butter
• 1 medium yellow onion diced
• 1 medium carrot peeled and diced
• 1 stalk celery diced
• 3 cloves garlic minced
• 4 cups low sodium chicken stock (1 liter)
• 2 chicken breasts boneless and skinless, about 1.5 lb
• 1 teaspoon salt or to taste
• ¼ teaspoon ground black pepper
• ½ teaspoon dried thyme
• 1 cup heavy cream (240ml) double cream in the UK
• ½ cup shredded parmesan cheese (43g)
• 3 tablespoons cornstarch (cornflour in the UK, mixed with 2-3 tablespoons of water)
• 2 cups fresh baby spinach leaves

Equipment

• 6-quart Dutch Oven
• Instant-read thermometer

Method

 

1. Heat olive oil and melt butter in a Dutch oven over medium heat until the butter has melted.
2. Add onion, carrot, and celery. Cook for about 3 minutes until they start to soften. Add garlic and cook for another 30 seconds.
3. Pour the chicken stock into the pot. Increase heat to bring it to a boil.
4. Add the chicken breasts, salt, black pepper, and dried thyme. Reduce heat to a simmer.
5. Partially cover the pot and let it simmer for 20-25 minutes or until the chicken is cooked through. The chicken is done when the internal temperature reaches 165°F (74°C).
6. Remove the chicken breasts from the pot, and shred using 2 forks, your hands (when the chicken cools enough to handle with your hands), or with a mixer.
7. Pour in the heavy cream and add shredded parmesan. Mix well and allow the soup to come back to a simmer.
8. In a small bowl, mix cornstarch and water and add it to the soup to thicken it. Stir in the shredded chicken.
9. Add the spinach leaves and let them wilt for 2-3 minutes. Taste the soup and adjust salt or pepper as needed. Serve warm with crusty bread.

Notes

• Freshly Shred the Cheese: Pre-shredded parmesan cheese won’t melt as well as cheese that you’ve grated from a wedge yourself. It’s also cheaper this way, and it tastes better.
• Adjust the Amount of Cream: Some recipes for chicken florentine soup call for up to 2 full cups of heavy cream. I tried it that way and felt that it was way too much. Add a little bit extra cream if you like, but you really only need a cup or so to make your soup rich and silky.
• Use a Thermometer: Check to be sure that the internal temperature of the chicken breasts is 165°F (74°C). At this temperature, it’s fully cooked. Going much past this point will result in dry, overcooked meat.
• Try a Shortcut! Instead of cooking chicken breasts for this soup, use a pre-cooked rotisserie chicken, or leftover chicken that you have in the fridge.
• To Store: Keep leftovers in an airtight container in the fridge for up to 4 days.

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Meet Fiona Lewis

I love cooking with the seasons and keeping things rustic and real. I believe the best meals are the ones shared with friends and family. I had so much fun creating this recipe, and I can't wait to hear what you think of it!