Description
Chicken Florentine Soup is a creamy, comforting American soup featuring tender shredded chicken simmered with fresh spinach, aromatic herbs, and a rich blend of heavy cream and chicken broth. Perfect for a cozy meal, this gluten-free soup offers a delightful balance of flavors and textures.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 8 cups low-sodium chicken broth
Chicken and Seasonings
- 1 pound boneless, skinless chicken breasts or thighs
- 1 teaspoon dried thyme
- ½ teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Finishing Ingredients
- 1 cup heavy cream
- 3 cups fresh baby spinach, roughly chopped
- 1 tablespoon lemon juice (optional)
Instructions
- Prepare the base: Heat olive oil and butter in a large pot over medium heat. Add diced onion, sliced carrots, and celery; sauté for about 5 minutes until softened.
- Add garlic: Stir in minced garlic and cook for 30 seconds until fragrant, taking care not to burn it.
- Add broth and chicken: Pour in the chicken broth. Add the whole chicken breasts or thighs, dried thyme, dried basil, salt, and black pepper.
- Simmer the soup: Bring the mixture to a boil, then reduce heat to a simmer. Cook for 20 minutes, or until the chicken is fully cooked and tender.
- Shred chicken: Carefully remove the chicken from the pot. Use two forks to shred the meat into bite-sized pieces, then return it to the soup pot.
- Add cream and spinach: Stir in heavy cream and chopped baby spinach. Simmer for an additional 5 minutes until the spinach wilts and the soup is heated through.
- Finish and season: Add lemon juice if desired, then taste and adjust seasoning with salt and pepper as needed. Serve hot.
Notes
- For a lighter version, substitute half-and-half or milk for the heavy cream.
- Add cooked pasta or rice to make the soup more filling.
- This soup keeps well refrigerated for up to 4 days.
- Use boneless, skinless chicken thighs for a juicier texture if preferred.
