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Creamy Chicken Florentine Soup is a must-try recipe!

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil2 tablespoons butter1 pound chicken breast cut into bite-sized pieces1 medium onion, diced2 medium carrots, diced2 celery stalks, diced4 garlic cloves, finely chopped1 tablespoon fresh thyme, finely chopped1/4 teaspoon red chili flakes1/4 cup dry white wine1/4 cup all-purpose flour4 cups low-sodium chicken stock2 bay leaves1 cup half and half (or single cream)3 cups baby spinach1/3 cup Parmesan cheese, gratedSalt and freshly ground black pepper, to taste

Method
 

  1. 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.
  2. 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.
  3. Pour in the white wine and let it bubble for 2–3 minutes, scraping any browned bits from the bottom of the pot.
  4. 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.
  5. Return the chicken to the pot and bring to a simmer. Cook for 10–12 minutes to thicken the soup and blend flavors.
  6. Stir in the half and half and baby spinach. Warm gently for 2–3 minutes until the spinach wilts. Remove the bay leaves.
  7. 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).