This soup combines the flavors of chicken florentine in an easy, heart-warming soup that feeds the belly and the soul.
Made simply and with basic ingredients, this is the perfect cold weather soup recipe.
This soup recipe is my fun spin on chicken noodle soup. It’s made to taste like actual chicken florentine but in the convenience and heartwarming experience of a hot bowl of soup.
A perfect way to settle in after a long day of playing in the snow outside, don’t you think?
What Is Chicken Florentine Soup?
Chicken florentine is a dish that is composed of chicken breasts, seasonings, parmesan cheese, spinach, cream, butter, garlic, and onions.
Of course, the exact ingredient list varies from chef to chef but they all have pretty similar features.
The dish is simple and made with basic ingredients but tastes like a comfort dish worthy of 5 stars. Not only that, but it’s usually quick and easy to make which is why making it into a soup just makes sense too!
A fast-paced soup recipe packed with comforting flavors and deliciousness just screams PERFECTION.
Ingredients for the Chicken Florentine Soup:
- Chicken broth
- Italian seasoning blend
- Sun-dried tomatoes
- Shredded chicken– I used rotisserie chicken for this soup because it’s such a timer saver and tastes pretty darn good too.
- Fresh spinach
For the exact amounts needed, please see the recipe card down below.
How to Make Chicken Florentine Soup
- Heat butter in a large stockpot over medium heat.
- Add onions and cook for 3 minutes or until they begin to soften.
- Add garlic and cook for 1 minute.
- Whisk in the flour and cook for another minute or two or until the mixture is thick and smooth.
- Slowly stream in chicken broth. Season broth with salt and seasoning blend.
- Allow broth to come to a boil and add the pasta, reduce heat and cook until pasta is al dente.
- Stir in chicken and tomatoes.
- Add spinach just before serving.
- Cream. Some chicken florentine soups have milk stirred in, but I feel as though the roux makes the soup creamy enough as-is. You can add up to a cup of whole milk at the end if you want a creamier soup.
- Spinach. Make sure to wait until the very end to add in your fresh spinach leaves. You want the spinach to look vibrant and to appear to still have some “life” left in it.
- Sun-dried tomatoes. These oil-packed sundried tomatoes are flavored with herbs and make the soup taste incredible. If desired you can omit them.
- Pasta. I like to use thicker pasta so I use less in the pot (don’t want it to absorb all of the soup, right) You can use any pasta variety that you prefer but try to keep to only one cup of dry pasta. If you use something like an egg noodle, then you may wish to keep extra broth handy as those noodles are pretty absorbent. It’s okay o add extra broth into the soup and it will not ruin the flavor!
How Long is Chicken Florentine Soup Good For?
Keep soup leftovers stored in an airtight container in the fridge for up to a week (well, technically 5 days). After that, it’s no longer good so make sure to reheat the soup within the next few days to get the most out of your delicious pot of soup.
Can I Freeze Chicken Florentine Soup?
This soup can be frozen for up to 3 months but only WITHOUT the noodles in it. Unfortunately cooked noodles in soups don’t do well in the freezer so either remove noodles from the pot before freezing the soup in an airtight container or cook your noodles in a different pot and add to individual serving bowls at mealtime if you plan on freezing the leftovers.
Can I Use Shredded Turkey Instead of Chicken?
Absolutely! This chicken soup recipe would taste great with shredded turkey. So if the holidays have passed and you’re looking for creative ways to use up thanksgiving turkey meat, look no further.
Cans of soup are wonderfully convenient and we eat them often, but it is so easy to make your own pot of soup.
This pizza soup, this red beans, and rice soup, and this slow cooker beef and barley soup are all family favorites that will do a good job of warming you up AND filling you up. They do not take long to make and in general, the ingredients are pretty basic.
- ¼ cup butter
- ¼ cup chopped onions
- 1 tablespoon garlic
- ¼ cup flour
- 2 32 oz cartons chicken broth
- ½ teaspoon salt
- 2 teaspoon Italian seasoning blend
- 8 oz pasta ( I used Trotrolle but any pasta will do)
- ½ cup oil-packed, julienned sun-dried tomatoes
- 2 cups shredded rotisserie chicken
- 2 cups fresh spinach
Heat butter in a large stockpot over medium heat. Add onions and cook for 3 minutes or until they begin to soften. Add garlic and cook for 1 minute. Whisk in the flour and cook for another minute or two or until the mixture is thick and smooth. Slowly stream in chicken broth. Season broth with salt and seasoning blend.
Allow broth to come to a boil and add the pasta, reduce heat and cook until pasta is al dente. Stir in chicken and tomatoes. Add spinach just before serving.
Amount Per Serving Calories 0Total Fat 0gSaturated Fat 0gCholesterol 0mgSodium 0mgFiber 0gSugar 0gProtein 0g