This chicken Florentine soup recipe is nothing short of a warm delicious hug in a bowl! It’s creamy, savory comfort food that gently warms you from the inside out, the same way instant pot chicken noodle soup does.
Why I Love Chicken Florentine Soup Recipe
I love that it can be ready in just over an hour and that it’s so deeply decadent. This kind of wholesome deliciousness is hard to match, especially without an all-day simmer. It’s full of wholesome veggies and layers upon layers of incredible flavor. It’s the kind of chicken soup that makes people ask for the recipe.
Let’s make some soup!!
Chicken Florentine Soup Recipe + Ingredient Notes
This extraordinary chicken Florentine soup recipe is gonna’ be your new favorite and believe me – they’re gonna’ want seconds. There’s plenty that goes into it between all the wholesome veggies, fragrant spices, and scrumptious creamy sauce but it’s mainly trusty kitchen staples.
- Chicken: You’ll need 3 cups of cooked cubed chicken for this recipe. I use chicken breast. Feel free to pick up a rotisserie chicken or use last night’s grilled leftovers.
- Tomatoes: Technically a fruit, these diced tomatoes will add color and play nicely with the small amount of sugar in this recipe. Don’t drain the tomatoes because you’ll want to add the juices as well.
- Broth: I like to use low sodium chicken broth since we’re adding salt. That way the salt can perform without overwhelming the yummy flavor of the soup.
- Better Than Bouillon: This stuff is Ah-ma-zing! It’s concentrated flavor performs so much better than those salty cubes. It makes a huge difference, so don’t skip it! I use chicken flavor Better Than Bouillon in this one.
- Potatoes: I use russets. I like how they break down just a little as they cook and add a little body to the broth.
- Sugar: A teeny bit of granulated sugar melts right in and brings it all together. You won’t notice any lingering sweetness in the finished soup. It helps to balance all the flavors well.
Storing + Freezing + Make-Ahead
- How Long Can You Keep This In The Fridge? Leftovers will store well in an airtight container in the fridge. You can also use gallon-sized Ziplocs to save space if you’re fridge looks anything like mine. It’s packed! When stored properly, your chicken Florentine soup will stay fresh and yummy for up to 3-4 days in the fridge. You’ll want to let it cool completely before preparing it for storage.
- Can This Be Frozen? This soup doesn’t freeze well. The cream tends to separate and get grainy when it thaws and the potatoes kinda’ turn to mush.
- Make Ahead Tips: Prepping ahead will definitely save some time. You can always chop the veggies and store them together so they’re ready to go. Measure out the spices and mix them up in a small container.
Warm and loaded with Italian flavors, this soup is best served with freshly baked bread. It’s delicious with my lion house rolls, no-knead bread, copycat Olive Garden bread sticks, and garlic bread! Try a simple green salad dressed in my super easy homemade balsamic vinaigrette. You won’t believe how delicious it is.
- Add tortellini. Jazz up this Italian soup with tortellini in a hearty pot to make a version of creamy chicken tortellini soup. Want to omit cream? Chicken tortellini soup is for you!
More Chicken Soup Recipes
- Crack Chicken Noodle Soup
- Chicken Vegetable Soup
- Crockpot Chicken Noodle Soup
- Italian Chicken Soup
- Mexican Chicken Soup
- Chicken Taco Soup
Chicken Florentine Soup
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 cup yellow onion, diced
- 1 tablespoon garlic, minced
- 1/2 tablespoon all-purpose flour
- 2 teaspoons Italian seasoning
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 40 ounces low sodium chicken broth
- 1 heaping tablespoon chicken flavor Better Than Bouillon
- 1 (28-ounce) can diced tomatoes, juices included
- 1/8 teaspoon granulated sugar
- 2 russet potatoes, peeled and cut into small cubes
- 1 cup Parmesan cheese, grated
- 3 cooked chicken breasts, cut into 1/2 inch cubes
- 1 cup heavy cream
- 4 ounces baby spinach
- Heat oil and butter in a large pot over medium-high heat and saute onion and garlic on medium-low heat until onions are translucent.
- Sprinkle flour, Italian seasoning, rosemary, salt, and black pepper over onions and continue to saute, whisking constantly, until spices are fragrant about 1 minute.
- Add chicken broth to pot, stirring to scrape up any brown bits on the bottom of the pot. Add Better Than Bouillon, diced tomatoes, and sugar, simmer for 20 minutes.
- Add the russet potatoes and Parmesan and simmer, stirring often, (so Parmesan doesn't stick on the bottom of the pot) until potatoes are fork-tender about 20 minutes. Stir in chicken cubes, heavy cream, and spinach and heat through. Adjust seasoning and serve.