This Chicken Florentine Soup is a one pot lunch or dinner that’s so easy to make. It’s creamy, cheesy, and loaded with tender chicken, veggies, and spinach.
- Raw Bacon – cooked and crumbled into the soup for some crispy texture and slightly smoky flavor.
- Yellow Onion, Carrot, and Celery – gives the soup fresh flavors and color.
- Minced Garlic – provides a nutty kick of flavor.
- Italian Seasoning, Salt, and Pepper – gives the soup those classic Italian flavors and a touch of heat.
- White Wine, Chicken Broth, and Heavy Cream – a creamy, flavorful, and slightly sweet base for the soup.
- Cooked and Cubed Chicken – I use store-bought rotisserie chicken for easy prep but you can definitely cook your own chicken if preferred. You’ll need about 1 pound.
- Spinach – spinach is what makes this soup Florentine-style. It adds a boost of nutrition and a nice pop of color.
- Cream Cheese – melted into the soup for an even creamier texture.
- Parmesan, Romano, and Asiago Cheese Blend – thickens the soup and adds tons of delicious cheesy flavors.
How to make
This chicken Florentine soup is made in one pot and comes together in just 45 minutes. An easy and delicious lunch or dinner!
- Heat a large stockpot over medium heat then add in bacon and cook until crispy. Reserve grease but remove bacon, crumble, and set aside.
- To the hot stockpot with grease, add onion, carrots, celery, garlic, Italian seasoning, salt, and pepper then sauté until the carrots have softened.
- Deglaze with white wine then stir in chicken broth, cream, chicken, spinach, and cream cheese. Bring to a simmer and simmer for 5 minutes or until the soup is hot.
- Remove from heat then stir in cooked and crumbled bacon and cheeses then serve and enjoy!
Can you put raw chicken in soup to cook?
Technically yes, but I prefer to use already cooked and cubed rotisserie chicken so the soup is ready faster.
You can also pre-cook your own shredded chicken and have it ready before you put the soup together.
Can you use frozen spinach?
You can but it’s not nearly as fresh. I definitely recommend using fresh spinach for the best flavor.
What to serve with chicken florentine soup
You can definitely serve chicken Florentine soup on its own as a light lunch or dinner but I love to bulk the meal up with a couple of sides!
- Caprese Grilled Cheese Sandwich
- Garlic Bread
- Pear, Blue Cheese, Candied Pecan Salad
- Parmesan Roasted Asparagus
How to store
You can store leftover chicken Florentine soup in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months.
To reheat, thaw in the fridge if frozen then microwave or warm on the stove until heated through.
Chicken Florentine Soup
Equipment for this recipe
- 6 slices raw bacon
- 1 small yellow onion diced
- 2 carrots diced
- 2 celery diced
- 1 tablespoon minced garlic
- 1 1/2 tablespoons Italian seasoning
- 1 teaspoon salt plus more to taste
- 1/2 teaspoon pepper
- 1/4 cup white wine
- 6 cups chicken broth
- 1 pint heavy cream
- 4 cups cooked and cubed chicken about 1 store-bought rotisserie (1 pound)
- 1 (5 oz) bag spinach roughly chopped
- 1 (8 oz) block cream cheese cubed and softened to room temperature
- 1 cup finely grated parmesan romano, and asiago cheese blend
- Heat a large stockpot over medium heat.
- Add bacon and cook until crispy.
- Reserve grease, but remove bacon, set aside and crumble.
- To the hot stockpot with grease, add onion, carrots, celery, garlic, Italian seasoning, salt and pepper.
- Saute for 10 minutes, or until the carrots have softened, stirring regularly.
- Deglaze with white wine, scraping up any any brown bits from the bottom of the pan.
- Stir in the chicken broth, cream, chicken, spinach, and cream cheese.
- Bring to a simmer, then simmer for 5 minutes, stirring occasionally.
- Remove from heat, stir in cooked and crumbled bacon and cheese blend, then taste and re-season, if necessary!
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*Note: Nutrition information is estimated and varies based on products used.