Chicken Florentine Soup
Creamy, comforting, and packed with bold Italian-inspired flavors, Chicken Florentine Soup is the perfect way to elevate your weeknight dinner routine. This rich and hearty soup combines tender bites of shredded chicken, a medley of aromatic vegetables, and vibrant fresh spinach in a luscious Parmesan-infused broth. A touch of heavy cream adds velvety depth, while Italian seasoning and optional red pepper flakes lend a delightful burst of flavor. Made with wholesome ingredients like carrots, celery, and garlic, this one-pot recipe is as easy to prepare as it is satisfying, ready in just 45 minutes. Serve it steaming hot with crusty bread for the ultimate cozy meal that will delight the whole family. Perfect for meal prep or a quick yet impressive dinner idea, Chicken Florentine Soup is a must-try!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 pound Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 medium Yellow onion, diced
- 4 cloves Garlic cloves, minced
- 2 medium Carrots, peeled and diced
- 2 stalks Celery stalks, diced
- 6 cups Chicken broth
- 1 cup Heavy cream
- 0.5 cup Parmesan cheese, grated
- 6 cups Fresh spinach leaves
- 1 teaspoon Dried Italian seasoning
- 0.25 teaspoon Crushed red pepper flakes (optional)
Instructions
Heat the olive oil and butter in a large soup pot over medium heat.
Season the chicken breasts with salt and black pepper. Add the chicken breasts to the pot and cook for 4-5 minutes per side, until browned and mostly cooked through. Remove the chicken and set it aside to cool slightly.
Add the diced yellow onion to the pot and saute for 3-4 minutes, until softened and translucent.
Mix in the minced garlic, diced carrots, and diced celery. Cook for another 5 minutes, stirring occasionally, until the vegetables are slightly tender.
Pour in the chicken broth and bring it to a boil. Reduce the heat to low and simmer gently for 10 minutes.
While the soup simmers, shred the cooked chicken breasts with two forks into bite-sized pieces.
Stir the shredded chicken, heavy cream, grated Parmesan cheese, dried Italian seasoning, and crushed red pepper flakes (if using) into the soup. Cook for an additional 5 minutes.
Add the fresh spinach leaves to the pot and stir until they are wilted, about 2 minutes.
Adjust seasonings with additional salt and pepper if needed.
Serve hot with crusty bread on the side and enjoy your Chicken Florentine Soup!
Nutrition Facts
Calories |
2439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.5 g | 204% | |
| Saturated Fat | 79.0 g | 395% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 728 mg | 243% | |
| Sodium | 6613 mg | 288% | |
| Total Carbohydrate | 45.9 g | 17% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 17.2 g | ||
| Protein | 184.9 g | 370% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 875 mg | 67% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 4037 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
