Chicken Florentine Soup
Updated February 2026 with expanded notes and clearer instructions.
Chicken Florentine soup is a creamy chicken soup made with spinach and often finished with cheese or lemon. In cooking, Florentine refers to dishes prepared with spinach, a nod to the culinary traditions of Florence, Italy.
Chicken Florentine soup is one I lean on when I want something hot and homemade on the table after work without a lot of prep. Using rotisserie chicken and pre-packaged gnocchi cuts down the cooking time, and I always keep both on hand for an easy weeknight supper.
If you’d rather use a different pasta shape, cook it separately in salted water first and add it to each bowl before ladling the hot soup over top so it doesn’t get soggy in the pot. I use 10% cream to keep the broth lighter than 35% whipping cream, and lemon zest to help balance the richness with a bit of brightness.
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A Note From Kelly
If you’ve never used pre-packaged gnocchi, you can usually find it on the bottom shelf of the pasta aisle. It’s super affordable, and while it isn’t as good as homemade, it’s such a time saver that it’s worth it.
Ingredients for Chicken Florentine Soup
Ingredient Notes
- Baby Spinach: Choose bright green leaves with no yellowing or slimy spots, and check the expiry date as it tends to spoil quickly once opened.
- Butter: I use salted butter for all of my recipes.
- Carrots: Avoid super large carrots as they often have tough, woody cores.
- Celery: Look for crisp stalks with no browning or soft spots.
- Chicken Stock: Homemade or store bought both work well.
- Gnocchi: Shelf-stable pre-packaged gnocchi is usually found in the pasta aisle, but you can also use fresh gnocchi from the refrigerated section near the deli or homemade gnocchi, cooked in salted water first and added at the end.
- Lemon Zest: For the best flavour, choose a lemon that feels heavy for its size with smooth, firm skin.
- Onion: You can use a yellow or white onion.
- Parmesan Cheese: Freshly grated Parmesan melts more smoothly than pre shredded.
- Rotisserie Chicken: Remove the skin before pulling/shredding to avoid excess grease.
- Salt: I use table salt for all of my recipes.
- 10% Cream: Sometimes labelled as half and half or blend.
It’s important to note that when making substitutions in recipes, the texture and flavour may be slightly different. However, these substitutes are the best options for changing the original recipe.
Ingredient Substitutions
- 10% Cream: You can use 3 cups of whole milk or 18% cream (sometimes called coffee cream).
- Baby Spinach: Use the same amount of chopped mature spinach or kale, or 1 cup of thawed frozen spinach, squeezed dry.
- Black Pepper (Ground): Use ½ teaspoon of white pepper.
- Butter: Swap with 2 tablespoons of olive oil.
- Carrots: Substitute with 1 cup of diced parsnips.
- Celery: Use half the amount of diced fennel.
- Chicken Stock: Use the same amount of homemade chicken broth, turkey stock, or 6 cups of water flavoured with chicken bouillon to taste.
- Gnocchi: Replace with any cooked pasta you like.
- Onion: Shallots are a good substitute for onions.
- Parmesan Cheese: Use ½ cup of grated Grana Padano or Pecorino Romano.
- Rotisserie Chicken: Substitute with 3 cups of cooked, shredded turkey.
- Salt: Use ½ teaspoon of kosher salt.
Recipe Variations
Try any of the following for a twist on this chicken Florentine soup recipe:
- Basil: 1 tablespoon, chopped fresh, stir in just before serving
- Bacon: 3 slices, diced, cook before the butter and return to the pot at the end
- Bay Leaf: 1 whole leaf, add with the chicken stock and remove before serving
- Broccoli: 1 cup, small florets, add with the gnocchi
- Crushed Red Pepper Flakes: ¼ teaspoon, stir in with the salt
- Nutmeg: ⅛ teaspoon, stir in with the cream
- Pesto: 1 tablespoon, swirl into each serving
- White Wine: ¼ cup, add after the vegetables soften and simmer for 1 to 2 minutes
Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom to see the PRINTABLE recipe card with ingredient measurements and complete instructions.
How To Make Chicken Florentine Soup
STEP 1: Melt the butter in a large pot, then cook the carrots, celery, and onion until softened.
STEP 2: Add the chicken stock and salt, bring to a boil, then simmer until the vegetables are tender.
STEP 3: Stir in the cream, then add the baby spinach and cook until wilted.
STEP 4: Add the rotisserie chicken, gnocchi, and black pepper, then simmer until the gnocchi is tender before finishing with Parmesan and lemon zest.
Kelly’s Top Tips
- Zest the lemon right over the pot at the end to catch all the fragrant oils.
- Don’t boil after adding the cream. Instead, keep the soup at a gentle simmer to prevent curdling and keep the texture silky.
- The soup will thicken in the fridge overnight. Add a splash of chicken stock to loosen before reheating if needed.
Recipe Notes
- For detailed ingredient notes, substitution tips, variations, and step-by-step photos, scroll through the full recipe post.
- Use a digital kitchen scale for precise measurements and an oven thermometer to confirm your oven is heating correctly.
- To switch to gram measurements, click “Metric grams” in the ingredients section of the recipe card.
- Three cups of chicken is approximately the meat of one rotisserie chicken.
- Don’t omit the lemon zest if you can help it. The soup is delicious without it, but the lemon zest adds a bright note that takes it to the next level.
- After adding the Parmesan cheese, taste the soup before adding more salt, as the cheese can make it saltier.
Storage
- Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stovetop, stirring occasionally, until warmed through.
Recipes Related To Chicken Florentine Soup
Printable Recipe Card
Chicken Florentine Soup
Equipment
- Measuring cups and spoons or digital kitchen scale
- Large heavy-bottomed pot
- Sharp knife and cutting board
- Microplane or fine grater
- Rubber spatula or wooden spoon
Ingredients US cups or click for Metric grams
- 2 tablespoons salted butter
- 1 cup carrots (diced)
- 1 cup celery (diced)
- 1 cup onion (diced)
- 6 cups chicken stock
- ½ teaspoon table salt (plus more as needed)
- 3 cups 10% cream ( sometimes called half-and-half or blend)
- 4 cups baby spinach
- 3 cups rotisserie chicken (pulled or shredded)
- 2 cups pre-packaged gnocchi (or other cooked pasta shape)
- ½ teaspoon ground black pepper
- 1 medium lemon (zest only)
- ½ cup Parmesan cheese (grated)
Instructions
- Preheat a large heavy-bottomed pot over medium-low heat, then add the butter. Once melted, add the carrots, celery, and onion, increase the heat to medium, and cook for 5 to 6 minutes or until slightly softened. If the onion starts to brown, reduce the heat.
- Add the chicken stock and salt, cover the pot, increase the heat, and bring the soup to a boil. Reduce the heat and gently boil for 8 to 9 minutes to soften the vegetables, stirring occasionally.
- Remove the lid and reduce the heat to medium. Once the liquid is no longer boiling hard, add the cream, stir well, and allow it to heat until steamy.
- Add the baby spinach and stir until wilted, then add the chicken, gnocchi, and black pepper. Raise the heat slightly and simmer for 5 minutes.
- Stir in the Parmesan cheese and lemon zest, taste the soup, adjust the salt and pepper as needed, then serve hot topped with extra grated Parmesan cheese.
Notes
- For detailed ingredient notes, substitution tips, variations, and step-by-step photos, scroll through the full recipe post.
- Use a digital kitchen scale for precise measurements and an oven thermometer to confirm your oven is heating correctly.
- To switch to gram measurements, click “Metric grams” in the ingredients section of the recipe card.
- Three cups of chicken is approximately the meat of one rotisserie chicken.
- Don’t omit the lemon zest if you can help it. The soup is delicious without it, but the lemon zest adds a bright note that takes it to the next level.
- After adding the Parmesan cheese, taste the soup before adding more salt, as the cheese can make it saltier.
Storage
- Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stovetop, stirring occasionally, until warmed through.
Nutrition
Nutrition information is an estimate and is provided as a courtesy. For precise nutritional data, please calculate it independently using your preferred nutrition calculator.
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Kelly Neil is a recipe developer, food photographer, and lifelong Nova Scotian building a sense of home and identity through recipes. She lives in her hometown of Dartmouth with her partner, Chris, their daughter, Elodie, and their little dog, Skipper.
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