Chicken Florentine Soup is creamy, cozy, and packed with all the good stuff — tender chicken, fresh spinach, and just the right amount of richness. It’s the kind of soul-warming meal that can make you feel cozy at the end of a busy day.
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If there were ever a soup that felt like a warm hug in a bowl, this chicken Florentine soup would be it.
It's creamy, hearty, and full of flavor, with juicy bites of chicken, tender veggies, and loads of baby spinach stirred in right at the end so it stays vibrant and fresh.
And if you’re wondering why it’s called “Florentine”, it’s because of the classic pairing of chicken and spinach, which comes from Florence. In French and Italian cooking, “Florentine” (or à la Florentine) typically refers to dishes made with spinach and there’s plenty of that in this soup!
This soup is often very creamy and rich but I made it a bit lighter by using half and half instead of heavy cream. You still get that restaurant-worthy result but less heavy.
Why you’ll love this chicken Florentine soup
- It feels like comfort food, but won’t leave you feeling heavy or overly full.
- It’s packed with flavour but made with very simple ingredients.
- You can easily tweak it to make it your own by adding extra veggies or herbs.
What you’ll need
Chicken breast — I use chicken breast for quick cooking and lean protein, but thighs work too if you prefer more flavor.
Onion, carrot, and celery — This is the flavour base for pretty much every good soup.
Garlic — I go heavy on the garlic (surprise, surprise) but feel free to adjust to your taste. Fresh garlic is an absolute must here.
Fresh thyme — For that subtle earthy touch. If you don’t have fresh herbs, substitute with half a teaspoon dried thyme.
Red chili flakes — Just a pinch gives the soup a gentle warmth without making it spicy. You can skip it if you like.
Dry white wine — I add wine to lift and brighten the flavour; it cooks off but leaves something lovely behind. I usually use Sauvignon Blanc or Pinot Grigio, but whatever’s open in the fridge usually does the trick!
All-purpose flour — A little flour thickens the broth just enough to make it feel creamy and comforting without being too heavy.
Chicken stock — Low-sodium is a good idea here because you can always adjust the seasoning at the end.
Half and half — Or single cream in the UK to give the soup that lovely creamy texture without making it too heavy.
Baby spinach — Toss it in right at the end so it remains vibrant.
Parmesan cheese — Freshly grated for that perfect salty, cheesy finish!
Pro tip
Don’t rush the veggie sauté; you want the onion, carrot and celery softened before continuing. Plus, this is how you build flavor.
How to make creamy chicken florentine soup
This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.
Heat the olive oil and the butter in a large pot, then cook the chicken with a bit of salt and pepper until just cooked through. Transfer it to a plate and set aside.
In the same pot, sauté the onion, carrots, and celery until softened, then stir in the garlic, thyme, and chili flakes and cook until fragrant.
Pour in the white wine and let it bubble, scraping up any browned bits.
Stir in the flour and cook for a minute, then slowly whisk in the chicken stock and add the bay leaves.
Return the cooked chicken to the pot and simmer for about 10–12 minutes until slightly thickened.
Stir in the half and half, baby spinach, and Parmesan. Warm everything through gently, remove the bay leaves, season to taste, and serve hot.
Substitutions and variations
- Use shredded rotisserie chicken if you’re short on time; the soup will still taste amazing!
- Stir in some cooked pasta to bulk up the soup and turn it into a full meal.
- If you prefer not to cook with wine, simply add a splash of extra chicken stock instead.
Recipe tips and notes for the best chicken spinach soup
- If you're adding pre-cooked chicken, stir it in at the end just to warm through so it’s not overcooked.
- Simmer the soup for longer if you have time so the flavors have time to develop even more.
- Serve your chicken florentine soup with generous chunks of your favorite crusty bread and topped with loads of extra grated Parmesan!
Leftovers and storage
- You can store the soup in an airtight container in the fridge for up to 4 days.
- Reheat it gently on the stovetop or in the microwave in short bursts until warmed through.
- This is not the kind of soup that freezes well because the spinach and cream won’t have the best texture when thawed.
More easy soup recipes recipes
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Chicken Florentine Soup
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 pound (450 g) chicken breast, cut into bite-size pieces
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- ¼ teaspoon red chili flakes
- ¼ cup (60 ml) dry white wine
- ¼ cup (30 g) all purpose flour
- 4 cups (1000 g) low-sodium chicken stock
- 2 bay leaves
- 1 cup (250 g) half and half, single cream
- 3 cups (90 g) baby spinach
- ⅓ cup (30 g) Parmesan cheese, grated
- Salt and freshly ground black pepper to taste
Instructions
- Heat the olive oil and the butter in a large pot over medium heat. Once hot, add the chicken breast, season with a bit of salt and pepper, and cook for 5-6 minutes until golden on the outside and just cooked through. Transfer the chicken to a plate and set aside.
- In the same pot, add the onion, carrots, and celery. Cook for 6–7 minutes until the vegetables are softened and starting to get a bit of color.1 medium onion2 medium carrots2 celery stalks
- Stir in the garlic, fresh thyme and red chili flakes, and cook for another minute until fragrant.
- Pour in the white wine and let it bubble for 2–3 minutes, scraping up any browned bits from the bottom of the pot.¼ cup dry white wine
- Sprinkle in the flour and stir constantly for 1–2 minutes to cook it off.¼ cup all purpose flour
- Slowly pour in the chicken stock while whisking to avoid lumps. Add the bay leaves, then bring the soup to a simmer.4 cups low-sodium chicken stock
- Return the cooked chicken to the pot and let it cook for 10–12 minutes, stirring occasionally, until slightly thickened.
- Stir in the half and half and baby spinach. Let everything warm through gently for 2–3 minutes until the spinach is wilted, but don’t let it boil.1 cup half and half3 cups baby spinach
- Remove the bay leaves, stir in the grated Parmesan, then taste and adjust the seasoning to taste with with salt and freshly ground black pepper. Serve hot with some extra freshly grated Parmesan on top if you like.⅓ cup Parmesan cheeseSalt and freshly ground black pepper to taste
Notes
- Add just a bit of broth at a time while whisking continuously to make sure the roux doesn’t turn lumpy.
- You can also make this soup with leftover rotisserie chicken — simply start from step 2.
Nutrition
Nutrition is per serving and is an estimate provided by an online nutrition calculator.
Dorothy Grover-Read the New Vintage Kitchen says
Looks delicious!
PS I've been having trouble commenting on your posts in the WP reader. Has anyone else had trouble?
Alice says
Hi Dorothy, I haven't received any other messages about commenting but I'll investigate. Thanks for letting me know!