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5 from 1 vote

Chicken Florentine Soup

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.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dinner, Lunch
Cuisine: Italian
Keyword: creamy, fresh spinach, rotisserie chicken
Servings: 6 people
Calories: 689kcal
Author: Jennifer Debth




  • 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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Serving: 1person | Calories: 689kcal | Carbohydrates: 12g | Protein: 22g | Fat: 62g | Saturated Fat: 33g | Trans Fat: 1g | Cholesterol: 206mg | Sodium: 1870mg | Potassium: 711mg | Fiber: 2g | Sugar: 3g | Vitamin A: 7569IU | Vitamin C: 27mg | Calcium: 355mg | Iron: 2mg