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Chicken Florentine soup in a bowl
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Chicken Florentine Soup

Chicken Florentine soup is a creamy dreamy experience chalked full of wholesome veggies and succulent chicken that comforts and satisfies.
Course Chicken Dinner, Soup
Cuisine Italian
Keyword Chicken Florentine Soup, Chicken Florentine Soup Recipe, How Do I Make Chicken Florentine Soup, How To Make Chicken Florentine Soup
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 4 servings
Calories 822kcal
Author Kathleen

Ingredients

  • 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
US Customary - Metric

Instructions

  • Heat oil (2 tablespoons) and butter (2 tablespoons) in a large pot over medium-high heat and saute onion (1 cup) and garlic (1 tablespoon) on medium-low heat until onions are translucent.
    How to make Chicken Florentine Soup, sauteing aromatics
  • Sprinkle flour (1/2 tablespoon), Italian seasoning (2 teaspoons), rosemary (1/2 teaspoon), salt (1/2 teaspoon), and black pepper (1/2 teaspoon) over onions and continue to saute, whisking constantly, until spices are fragrant for about 1 minute.
    How to make Chicken Florentine soup, adding the flour and seasonings
  • Add chicken broth (40 ounces) to the pot, stirring to scrape up any brown bits on the bottom of the pot. Add Better Than Bouillon (1 heaping tablespoon), diced tomatoes (1 can), and sugar (1/8 teaspoon), simmer for 20 minutes.
    How to make Chicken Florentine soup, whisking the broth
  • Add the russet potatoes (2) and Parmesan (1 cup) and simmer, stirring often, (so Parmesan doesn't stick on the bottom of the pot) until potatoes are fork-tender for about 20 minutes. Stir in chicken cubes (3 cooked), heavy cream (1 cup), and spinach (4 ounces), and heat through. Adjust seasoning and serve.
    How to make Chicken Florentine soup, boiling

Notes

  1. Get the parmesan right. Finely grated parmesan melts seamlessly into the broth—shredded or shaved parmesan won’t melt properly and can leave clumps or sink to the bottom of the pot.
  2. Watch the bottom of the pot. Parmesan loves to stick if the heat is too high. Keep the pot at a steady simmer and stir often during the potato stage.
  3. Adjust consistency at the end. If you want a thicker soup, mash a few potatoes gently against the side of the pot. If you want it thinner, add a splash of warm broth or cream.
  4. Add spinach at the last minute. Overcooking spinach makes it dark and stringy. A quick stir at the end keeps it bright and silky.

Nutrition

Serving: 1serving | Calories: 822kcal | Carbohydrates: 42g | Protein: 57g | Fat: 48g | Saturated Fat: 24g | Cholesterol: 222mg | Sodium: 1077mg | Potassium: 1612mg | Fiber: 7g | Sugar: 8g | Vitamin A: 3971IU | Vitamin C: 20mg | Calcium: 425mg | Iron: 4mg