Chicken Florentine Soup
Chicken Florentine soup with rotisserie chicken, baby spinach, pre-packaged gnocchi, and lemon zest is hearty without being too heavy.
Servings: 8 servings
Calories: 544kcal
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
- 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
Serving: 1serving | Calories: 544kcal | Carbohydrates: 39g | Protein: 40g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 141mg | Sodium: 1180mg | Potassium: 562mg | Fiber: 3g | Sugar: 9g | Vitamin A: 4860IU | Vitamin C: 16mg | Calcium: 235mg | Iron: 3mg