Description

This cozy Chicken Florentine Soup blends tender chicken, fresh spinach, and a creamy Parmesan-kissed broth into the ultimate comfort food. It’s a nourishing, flavorful hug in a bowl—perfect for chilly nights or whenever you need a satisfying pick-me-up.

Ingredients

Scale

1 tablespoon olive oil
2 tablespoons butter
1 pound chicken breast, cut into bite-sized pieces
1 medium onion, diced
2 medium carrots, diced
2 celery stalks, diced
4 garlic cloves, finely chopped
1 tablespoon fresh thyme, finely chopped
1/4 teaspoon red chili flakes
1/4 cup dry white wine
1/4 cup all-purpose flour
4 cups low-sodium chicken stock
2 bay leaves
1 cup half and half (or single cream)
3 cups baby spinach
1/3 cup Parmesan cheese, grated
Salt and freshly ground black pepper, to taste

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Instructions

In a large pot over medium heat, heat the olive oil and butter. Add the chicken, season with salt and pepper, and cook for 5–6 minutes until golden and just cooked through. Remove from the pot and set aside.
In the same pot, add the diced onion, carrots, and celery. Sauté for 6–7 minutes until softened. Add garlic, thyme, and red chili flakes, cooking for 1 more minute until fragrant.
Pour in the white wine and let it bubble for 2–3 minutes, scraping any browned bits from the bottom of the pot.
Sprinkle in the flour and stir continuously for 1–2 minutes to form a roux. Gradually whisk in the chicken stock until smooth. Add bay leaves.
Return the chicken to the pot and bring to a simmer. Cook for 10–12 minutes to thicken the soup and blend flavors.
Stir in the half and half and baby spinach. Warm gently for 2–3 minutes until the spinach wilts. Remove the bay leaves.
Stir in the Parmesan cheese and season with salt and pepper to taste. Serve hot with additional Parmesan if desired.

Notes

This soup is easily adaptable—use rotisserie chicken to save time or add mushrooms for extra umami.
Swap half and half with heavy cream for a richer result, or use whole milk for a lighter version.
Great for meal prep—store in the fridge for up to 4 days or freeze for up to 2 months (minus the cream and spinach).

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American