Chicken Florentine Soup
Chicken Florentine soup is a creamy, flavourful dish popular in many Italian restaurants. When you see the word “Florentine” in a recipe, it’s usually an indication the dish is prepared with spinach in the style of Florence, Italy. This homemade version is easy and quick, especially on a busy wintertime weeknight.
The main ingredients in this recipe are light cream, rotisserie chicken, fresh baby spinach, and store-bought vacuum-sealed potato gnocchi. I use 10% half-and-half cream to make it less rich than 35% heavy cream. Also, we almost always have a Costco chicken in the fridge for chicken bacon ranch sliders and shredded chicken salad, so adding some pulled chicken to a simple soup is a no-brainer.
I like using vacuum-packed gnocchi (as you can see here in this pesto gnocchi recipe) because it cooks quickly in the soup; however, you can use any pasta shape you like. Orzo or even rice are great substitutions, and I have more ideas underneath the ingredient image. Adding freshly grated lemon zest gives this soup a brightness that rounds out the flavors, but you can omit it if you like.
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Why You’ll Love This Recipe
✔️ You can have this creamy chicken soup on the table in about 25 to 30 minutes.
✔️ The cream-based broth is a nice change from standard chicken noodle soup.
✔️ It’s affordable and easy to make, and you probably already have most of the ingredients.
Ingredients For Chicken Florentine Soup
Ingredient Notes
- Chicken Stock: This main liquid component enriches the soup with a hearty chicken flavor.
- 10% Cream (Also called Half-And-Half): This adds creaminess to the soup without being too heavy.
- Baby Spinach: Adds color, nutrients, and a slightly earthy flavor.
- Rotisserie Chicken: Convenient and time-saving, it adds rich chicken flavor and texture.
- Gnocchi, Pre-Packaged: Pre-packaged gnocchi is a great choice when you don’t want to cook pasta or rice as it cooks directly in the soup.
- Lemon Zest: Brings a bright, citrusy note that cuts through the richness. I highly recommend including it.
- Parmesan Cheese: Adds a nutty, salty flavor and helps thicken the soup.
It’s important to note that when making substitutions in recipes, the texture and flavor may be slightly different. However, these substitutes are the best options to change the original recipe.
Ingredient Substitutions
- Butter: Can be substituted with olive oil or margarine for sautéing the vegetables.
- Carrots: Parsnips or sweet potatoes can substitute for a different but equally sweet flavor.
- Celery: Fennel stalks can be a good alternative, offering a slightly different flavor.
- Onion: Leeks or shallots can be used as a substitute for a milder flavor.
- Chicken Stock: Vegetable or beef broth can be used, although it will change the soup’s flavor profile. You can also substitute low-sodium chicken broth.
- 10% Cream (Half-And-Half): For a lighter version, whole milk can be used; for richer soup, substitute 35% heavy cream.
- Baby Spinach: Kale or Swiss chard can be used as a substitute, though they may need slightly longer cooking time than wilted spinach.
- Rotisserie Chicken: Cooked turkey or canned chicken can be an alternative. Also, you can cook boneless, skinless chicken breasts in the oven or air fryer and then shred them.
- Pre-Packaged Gnocchi: Pasta like orzo or small shells are a great substitute for the gnocchi. You can even use diced potatoes or rice. Fresh tortellini is also really good.
- Lemon Zest: Orange zest can be used for a different citrus note.
- Parmesan Cheese: Asiago or Pecorino Romano can substitute for a slightly different cheese flavor. You can use any hard cheese you like.
Recipe Variations
Add any of the following ingredients for a twist on this Florentine soup recipe:
- Béchamel Sauce: For a thicker base, try substituting part of the broth with béchamel sauce.
- Bell Peppers: Introduces a sweet and colorful component, adding flavor and visual appeal.
- Broccoli: Introduces a crunchy texture and additional nutrients.
- Canned Artichokes: Adds a unique, slightly tangy flavor and interesting texture. Roughly chop them before adding to the soup.
- Chili Flakes: Red pepper flakes are a great way to add a kick of heat.
- Cream Cheese: Adds richness and tanginess. Melt it directly into the soup for a creamier texture.
- Coconut Cream: Offers a dairy-free alternative to cream.
- Fresh or Dried Herbs: Options like oregano, thyme, or basil can add complexity to the flavor.
- Garlic: Enhances depth and aroma and pairs well with the onions.
- Mushrooms: Adds earthiness and meatiness, especially varieties like cremini or portobello.
- Lentils: Adding protein and texture makes the soup heartier and more filling.
- Sausage: Mild or hot Italian sausage can be added for a flavor boost.
- Smoked Paprika: Offers a smoky flavor, complementing the chicken and vegetables.
- Sweet Corn: Brings a pop of sweetness and texture, either fresh or frozen.
- Tomato-Based Broth: This creates a more robust and tangy soup base, offering a variation from the creamy broth. Add a ladle or two of canned crushed tomatoes when adding the cream.
- Tomatoes: Using tomatoes in chicken soup brings acidity and freshness. They can be added in fresh diced, canned diced, canned crushed, tomato paste form. Sun-dried tomatoes are also an awesome alternative.
- White Wine: Adds acidity and depth, best added during the sautéing stage to cook off the alcohol.
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: Preheat a large pot or Dutch oven over medium-low heat. Cook the diced 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 for 8 to 9 minutes or until the vegetables are soft.
STEP 3: Reduce the heat to low. Add the cream and then bring up to a 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. Florentine soup with chicken tastes even better on the second day!
2. Make sure to add the cream after the broth has been reduced to a light simmer. Adding cream to boiling liquid can cause it to curdle. Gently warm the cream in the soup to avoid this.
3. The soup will thicken in the fridge overnight. Add a splash of chicken stock before reheating to loosen if needed.
Recipe Notes
- Three cups of measured chicken is about the meat from 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 note of bright acid that compliments the other ingredients beautifully.
- A dollop of homemade basil pesto on top when serving would be delicious.
- Store the 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.
Recipe FAQ
In culinary terms, “Florentine” (or “à la Florentine”) refers to a style of cooking that originates from Florence, Italy. This style typically features spinach as a key ingredient. Dishes labeled “Florentine” often include spinach combined with a creamy sauce or as part of an egg dish, pasta, or poultry.
Chicken Florentine soup typically includes chicken, spinach, and a creamy broth as its core ingredients. Other common ingredients are onions, garlic, carrots, celery, and often pasta or gnocchi. The soup is usually seasoned with herbs, salt, and pepper and often finished with Parmesan cheese.
Pre-packaged gnocchi, especially the vacuum-packed variety, can often be added directly to soups to cook in the broth. This method saves time and allows the gnocchi to absorb the flavors of the soup. However, if you prefer a firmer texture or wish to add a bit of color to the gnocchi, you can pan-fry them before adding them to your soup.
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Printable Recipe Card
Chicken Florentine Soup
Special Equipment
- Measuring cups and spoons or digital scale
- Knife and cutting board
- Citrus zester / microplane
- Cheese grater
- Large heavy-bottomed pot
- Wooden spoon or rubber spatula
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 measured chicken is about the meat from 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 note of bright acid that compliments the other ingredients beautifully.
- A dollop of homemade basil pesto on top when serving would be delicious.
- Store the 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.
