The Ultimate Chicken Florentine Soup Recipe

If you’re craving something creamy, cozy, and full of flavor, this Chicken Florentine Soup hits all the right notes. Packed with tender chicken, fresh spinach, and a rich, creamy broth, it’s a comfort food classic that doesn’t feel heavy. Whether you’re rushing through a weeknight dinner or prepping meals ahead of time, this easy chicken Florentine soup brings warmth and satisfaction to the table fast. Plus, it’s easy to customize with your favorite add-ins or cooking method.

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Why You’ll Love This Chicken Soup Recipe

• Incredibly Flavorful: A perfect blend of tender chicken, earthy spinach, and rich cream in every spoonful.
  
• Quick and Easy: Takes about 30 minutes on the stovetop from start to finish.
  
• Versatile: Includes step-by-step instructions for the Slow Cooker and Instant Pot as well.
  
• Perfect for Meal Prep: Stores well and reheats beautifully using our expert tips.

Ingredients You’ll Need

For the base

• Unsalted butter or olive oil if you need a dairy-free option
  
• Garlic, finely minced (about four cloves)
  
• Half a large onion, diced
  
• Italian seasoning, two teaspoons for classic flavor
  
• Reduced sodium chicken broth or bone broth, four cups
  

For the creamy texture

• Heavy cream or full-fat coconut milk for a dairy-free version, one cup
  

For the protein and vegetables

• Shredded cooked chicken, about one pound or two cups
  
• Artichoke hearts, one 14-ounce can drained and chopped into bite-sized pieces
  
• Fresh spinach, ten ounces
  

Seasoning

• Sea salt to taste, starting with half a teaspoon
  
• Ground black pepper to taste, about a quarter teaspoon

How to Make Chicken Florentine Soup

Stovetop Instructions

Melt the fat
Place a large pot over medium heat. Add the butter or olive oil and let it melt fully.

Build the flavor base
Stir in the minced garlic and cook for about one minute until it smells fragrant.
Add the diced onions and Italian seasoning. Cook for seven to ten minutes until the onions turn soft and begin to caramelize slightly.

Add the liquids and chicken
Pour in the chicken broth followed by the heavy cream. Stir well to combine.
Add the shredded chicken and the chopped artichoke hearts. Sprinkle in sea salt and black pepper. Stir again.

Simmer gently
Turn the heat up to high and bring everything to a gentle boil. Once boiling, lower the heat to maintain a steady simmer for five minutes.

Finish with spinach
Reduce the heat to low. Add the fresh spinach and stir until it wilts down into the soup. Taste and adjust salt and pepper if needed.
Serve warm and enjoy the rich flavors.

Slow Cooker (Crockpot) Instructions

1. Layer the base
   Add diced onion, minced garlic, Italian seasoning, shredded chicken, and chopped artichoke hearts into the slow cooker.
   
2. Add liquids
   Pour in the chicken broth and season lightly with sea salt and black pepper. Stir everything to combine.
   
3. Cook low and slow
   Cover and cook on Low for 6 to 7 hours or High for 3 to 4 hours until the flavors are well developed.
   
4. Finish with cream and spinach
   About 15 minutes before serving, stir in the heavy cream and fresh spinach. Cover again and let the spinach wilt completely.
   
5. Taste and adjust
   Before serving, taste and adjust the salt and pepper as needed.
   

Instant Pot Instructions

1. Sauté the aromatics
   Press the Sauté button. Add butter or oil, then sauté the garlic and onion for 3 to 4 minutes until softened.
   
2. Add ingredients
   Cancel sauté mode. Add shredded chicken, Italian seasoning, chopped artichoke hearts, and chicken broth. Stir to mix well.
   
3. Pressure cook
   Secure the lid and set the valve to sealing. Cook on High Pressure for 5 minutes.
   
4. Quick release and add cream
   Once done, use a quick release to let out the pressure. Open the lid carefully.
   
5. Add cream and spinach
   Turn sauté mode back on. Stir in the heavy cream and fresh spinach. Let cook for 2 to 3 minutes until the spinach is wilted and the soup is heated through.
   
6. Taste and serve
   Adjust seasoning if needed. Serve hot and enjoy.
   

Tips for Success and Recipe Variations

Top Tips

• Avoid boiling the cream to prevent curdling. Keep the heat low after adding dairy.
  
• A bit of fresh lemon zest at the end brightens up the flavor beautifully.
  
• For an extra creamy texture, use a hand blender to puree a small portion of the soup before adding the spinach.
  

Easy Variations

• Add cooked Italian sausage for a heartier version.
  
• Stir in canned white beans for extra protein and fiber.
  
• Toss in sliced mushrooms or chopped sun-dried tomatoes for added depth.
  
• A small pinch of nutmeg adds a warm and subtle twist.

Storing, Freezing, and Reheating Instructions

Storing in the Refrigerator

Let the soup cool completely before storing. Transfer it to an airtight container and keep it in the fridge for up to four days. Reheat gently on the stove or in the microwave, stirring occasionally.

How to Freeze This Soup (The Right Way)

To freeze successfully, prepare the soup without adding the cream and spinach. Let it cool fully, then pour it into freezer-safe containers or zip-top bags. Lay flat if using bags for easier storage. Label with the date and freeze for up to three months. For more guidance, refer to the USDA’s freezing and food safety guidelines

How to Reheat for Best Results

Thaw frozen soup in the fridge overnight if possible. Reheat the base on the stovetop over medium heat until hot. Stir in the cream and fresh spinach once the soup is fully warmed. Let the spinach wilt and the cream blend smoothly before serving. This method helps avoid a grainy texture and keeps the soup tasting fresh.

Troubleshooting Common Soup Problems

Even with a perfect recipe, questions can come up during cooking. If your soup isn’t turning out exactly as you planned, don’t worry. This simple guide offers quick and easy fixes for the most common issues, ensuring your Chicken Florentine Soup is perfectly creamy and delicious every time.

My soup is too thin

Whisk together one tablespoon of cornstarch with one tablespoon of cold water to make a slurry. Stir it into the soup and let it simmer until thickened. You can also use a small amount of roux made from butter and flour for a richer texture.

The cream curdled

This usually happens if the soup is boiled after adding cream. Always lower the heat and simmer gently. If using coconut milk, stir it in after removing the soup from heat to avoid splitting.

My soup tastes bland

Try a pinch of extra salt or add a squeeze of fresh lemon juice to brighten the flavor. A bit of grated Parmesan or a Parmesan rind added during simmering also boosts depth. Don’t forget fresh cracked black pepper for balance.

Serving Suggestions

• A slice of warm crusty bread or classic garlic bread makes the perfect side
  
• Pair with a simple green salad dressed with olive oil and lemon juice
  
• Add homemade croutons on top for crunch and extra flavor
  
• Serve with Parmesan crisps for a light yet cheesy complement

Conclusion

This Chicken Florentine Soup is creamy, comforting, and packed with flavor. Whether you’re cooking it on the stovetop, in a slow cooker, or with your Instant Pot, the results are always satisfying. It’s quick enough for weeknights yet special enough to serve guests. With easy tips for storing and reheating, it’s also ideal for meal prep.

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In my opinion try this recipe Easy Chicken Pot Pie Casserole with Biscuits

Frequently Asked Questions About Chicken Florentine Soup