Chicken Florentine Soup
The main ingredients in this chicken Florentine soup are rotisserie chicken, baby spinach, and light cream. I like light cream (half-and-half) because I find 35% heavy cream too rich for this recipe. I also like to use vacuum-packed gnocchi because it cooks quickly in the soup, but you can use any pasta shape you like. Freshly grated lemon zest gives this soup a brightness that rounds out the flavours, but you can omit it if you like.
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Ingredients For Chicken Florentine Soup
Ingredient Notes
- 10% Cream: Also called half-and-half or blend, this light cream adds richness without heaviness.
- Baby Spinach: Wilts quickly in the hot broth without extra cooking time.
- Chicken Stock: Choose low-sodium if you want more control over the saltiness.
- Gnocchi (Pre-Packaged): These soft, chewy dumplings cook directly in the soup. Vacuum-sealed gnocchi is shelf-stable and cooks quickly.
- Lemon Zest: The zest adds a brightness that keeps the soup from tasting too heavy.
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: Replace with an equal amount of whole milk.
- Baby Spinach: You can use the same amount of chopped kale or Swiss chard instead.
- Chicken Stock: Use vegetable stock or low-sodium bouillon dissolved in hot water.
- Gnocchi (Pre-Packaged): Use 1 ½ cups of cooked orzo, small pasta shells, or white rice.
- Parmesan Cheese, Grated: You can swap in grated pecorino or Grana Padano.
- Rotisserie Chicken: Replace with any cooked chicken or turkey.
Recipe Variations
Try any of the following for a twist on this chicken Florentine soup recipe:
- Basil: Stir in 2 tablespoons of chopped fresh basil.
- Corn: Add 1 cup of fresh or canned corn kernels.
- Mushrooms: Sauté 1 cup of sliced mushrooms with the vegetables.
- Nutmeg: Add ⅛ teaspoon of ground nutmeg to the cream.
- Peas: Stir in 1 cup of frozen green peas.
- Sausage: Replace half of the chicken with cooked, crumbled Italian sausage.
- White Beans: Stir in 1 can of drained and rinsed white beans.
Recipe Video
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: Cook the carrots, celery, and onion in butter until slightly softened.
STEP 2: Add the chicken stock and salt. Bring to a boil, reduce the heat, and cook until the vegetables are soft.
STEP 3: Reduce the heat to low. Add the cream and simmer for five minutes. Add the baby spinach and let it wilt into the hot soup.
STEP 4: Stir in the chicken, gnocchi, pepper, lemon zest, and shredded Parmesan cheese. Simmer for five minutes, then serve hot, topped with a sprinkle of grated Parmesan cheese.
Expert Tips
1. This soup tastes even better on the second day.
2. Don’t boil after adding the cream. Instead, keep the soup at a gentle simmer to prevent curdling and keep the texture silky.
3. The soup will thicken in the fridge overnight. Add a splash of chicken stock to loosen before reheating if needed.
Recipe Notes
- Three cups of chicken is approximately the meat of one rotisserie chicken.
- Cut the carrots, celery, and onion to roughly the same size so they cook evenly in the early steps.
- Add the spinach in handfuls if it doesn’t all fit at once; it wilts quickly as it hits the hot broth.
- 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.
Storage
- Store your soup in airtight containers with tight-fitting lids in the refrigerator for up to four days.
- I haven’t tried freezing this soup because we usually eat it too quickly.
More Easy Weeknight Meals
- Lasagna Stew: A quick and easy one-pot meal with classic lasagna flavour. Perfect for a weeknight dinner.
- Hamburger Stew: Made with ground beef, potatoes, carrots, and peas in a rich, flavorful gravy, ready in about an hour.
- Sausage Goulash (American-style): A simple, savoury stew with Italian sausage, macaroni, and veggies in a smoky tomato sauce.
- Pesto Gnocchi: With only five ingredients, you can have this on the table in about 15 minutes.
Did you make this chicken Florentine soup? Please rate the recipe and tell me how it went in the comments below. Also, stay in touch with me on Instagram, Facebook, and Pinterest to see more Nova Scotia recipes and simple comfort food.
Printable Recipe Card
Chicken Florentine Soup
Special Equipment
- Measuring cups and spoons or digital kitchen scale
- Sharp knife
- Cutting board
- Citrus zester or Microplane
- Cheese grater
- Large heavy-bottomed pot
- Rubber spatula or wooden spoon
Ingredients
- 2 tablespoons butter
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onion, diced
- 6 cups chicken stock
- ½ teaspoon 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 gnocchi, pre-packaged
- ½ teaspoon black pepper, ground
- 1 medium lemon, zest only
- ½ cup Parmesan cheese, grated
Instructions
- Preheat a heavy-bottomed pot over medium-low heat. 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 a bit.
- Add the chicken stock and ½ teaspoon salt. Place the lid on the pot. Increase the heat and bring the soup to a boil. Reduce the heat to gently boil the stock for 8 to 9 minutes to soften the vegetables, stirring occasionally.
- Remove the lid and reduce the heat to medium. Add the cream when the liquid is no longer boiling hard (gently bubbling or simmering is fine—reduce the heat if you need to). Stir well to combine and allow the cream to heat in the soup until steamy.
- Add the baby spinach. Once it has wilted into the hot soup, add the chicken, gnocchi, and black pepper. Stir to combine then raise the heat a bit and simmer for 5 minutes.
- Stir in the Parmesan cheese and lemon zest. Taste the soup to see if more salt and pepper is needed. Adjust the seasoning to your liking. Serve the soup hot, topped with a sprinkle of grated Parmesan cheese.
Video
Recipe Notes
- Three cups of chicken is approximately the meat of one rotisserie chicken.
- Cut the carrots, celery, and onion to roughly the same size so they cook evenly in the early steps.
- Add the spinach in handfuls if it doesn’t all fit at once; it wilts quickly as it hits the hot broth.
- 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.
Storage
- Store your soup in airtight containers with tight-fitting lids in the refrigerator for up to four days.
- I haven’t tried freezing this soup because we usually eat it too quickly.
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.
Hi, I’m Kelly Neil. This is where I share Nova Scotia recipes and easy comfort food. I’ve worked with brands such as Loblaws, Lee Valley, Cavendish Farms, Canada Beef, and many more. Subscribe to my email newsletter for new recipes and inspiration!
