Best 8 Chicken Florentine Soup Recipes

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Indulge in the culinary delight of Chicken Florentine Soup, a symphony of flavors that tantalizes your taste buds. This creamy and rich soup features tender chicken, vibrant spinach, earthy mushrooms, and a touch of nutty Parmesan cheese, all simmering in a flavorful broth. Each spoonful promises a harmonious blend of textures and flavors, leaving you craving more.

This recipe is not only a culinary journey but also a versatile one. We offer three variations to cater to diverse preferences and dietary restrictions. The classic Chicken Florentine Soup is a timeless favorite, while the Lightened-Up version offers a healthier alternative with reduced fat and calories. For those seeking a vegetarian option, the Florentine Vegetable Soup is a delightful choice, bursting with the goodness of fresh vegetables.

No matter your preference, our Chicken Florentine Soup recipes guarantee a satisfying and heartwarming experience. So gather your ingredients, put on your apron, and let's embark on a culinary adventure that will leave you and your loved ones savoring every sip.

Here are our top 8 tried and tested recipes!

CHICKEN FLORENTINE SOUP



Chicken Florentine Soup image

Soup is what happens when I have leftovers in the house and it's time to clear out the veggie drawer. I got the inspiration while lunching at the Palm Tree Grille in Mount Dora when attending the annual Plant and Garden Sale. I didn't have their soup but it was on special. This will be great for lunches during the week.

Provided by Otterpond

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 1h

Yield 4

Number Of Ingredients 14

2 tablespoons olive oil
1 onion, chopped
1 cup diced carrots
1 cup diced celery
2 cloves garlic, minced
1 cup baby spinach leaves
4 cups 99% fat-free chicken broth
1 (15 ounce) can diced tomatoes
1 lemon, juiced
¼ teaspoon ground black pepper
¼ teaspoon dried oregano
¼ teaspoon dried sweet basil
2 cups diced cooked chicken
1 cup cooked white rice

Steps:

  • Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in baby spinach.
  • Pour chicken broth, diced tomatoes, and lemon juice into the pot. Stir in pepper, oregano, and basil. Bring to a boil; stir in chicken and rice. Reduce heat to medium-low and simmer until flavors combine, about 30 minutes.

Nutrition Facts : Calories 349.5 calories, Carbohydrate 26 g, Cholesterol 60.5 mg, Fat 16.5 g, Fiber 3.6 g, Protein 21.9 g, SaturatedFat 3.5 g, Sodium 1408.4 mg, Sugar 8.3 g

FLORENTINE CHICKEN SOUP



Florentine Chicken Soup image

"My husband loves Alfredo sauce, so I'm always looking for new variations," writes Cindie Henf from Sebastian, Florida. "This easy-to-make soup is wonderful with crusty Italian bread and a tomato-mozzarella-basil salad. Best of all, it's the perfect amount for two of us."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 5 cups.

Number Of Ingredients 13

1 cup uncooked penne pasta
1 package (6 ounces) ready-to-use chicken breast cuts
4 cups chopped fresh spinach
1 jar (7 ounces) roasted sweet red peppers, drained and sliced
3 fresh rosemary sprigs, chopped
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 tablespoon butter
1-1/2 cups reduced-sodium chicken broth
3/4 cup Alfredo sauce
3 tablespoons prepared pesto
2 tablespoons pine nuts, toasted
1 tablespoon shredded Parmesan cheese

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large saucepan, saute the chicken, spinach, red peppers, rosemary, garlic powder and pepper in butter until spinach is wilted. Stir in the broth, Alfredo sauce and pesto; cook for 4-5 minutes or until heated through., Drain pasta and add to the soup. Sprinkle with pine nuts and cheese.

Nutrition Facts : Calories 275 calories, Fat 14g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 865mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 2g fiber), Protein 17g protein.

CHICKEN AND POTATO FLORENTINE SOUP (OLIVE GARDEN)



Chicken and Potato Florentine Soup (Olive Garden) image

Ever since the first time I saw the Chicken and Potato Florentine Soup being advertised on TV, I couldn't stop thinking about it. It just looked so delicious. So here's my attempt at making a clone of it. Let me know what you think. Post Script: The first batch has been deemed a success by my husband and daughter. They would give it a 5 Star Rating, but of course, they're partial to the cook! From the kitchen of Tona Thornburg Court, Moberly, Missouri.

Provided by Tona C.

Categories     < 4 Hours

Time 1h15m

Yield 4 quarts, 12-16 serving(s)

Number Of Ingredients 19

6 boneless skinless chicken breasts
32 ounces chicken broth
1 tablespoon salt
1/2 tablespoon black pepper
1 tablespoon italian seasoning
1 tablespoon instant minced onion
2 (28 ounce) cans diced tomatoes with juice
2 (28 ounce) cans water
2 (15 ounce) cans great northern beans, drained
10 ounces shredded carrots
6 medium sliced potatoes, peeled
1/2 tablespoon salt
1/4 tablespoon black pepper
1/2 tablespoon italian seasoning
1/2 tablespoon instant minced onion
1/2 tablespoon paprika
5 ounces fresh spinach, chopped
8 ounces cream cheese
8 ounces grated mozzarella cheese

Steps:

  • Simmer first 6 ingredients until chicken breasts are tender; remove meat and let cool; drain the solids from the broth and put clear liquid back into the soup pot; chop up chicken into bite size chunks and put back into the broth.
  • Add next 10 ingredients to the soup pot and simmer for 45-60 minutes. The potatoes should be fork tender but not mushy.
  • Add the fresh spinach and stir; let it wilt into the soup for about 5 minutes.
  • Add the cream cheese and the grated mozzarella to the soup pot. Stir frequently until the cheese melts. Be careful that it does not stick to the bottom.
  • Ladle into bowls; serve with crusty bread.

Nutrition Facts : Calories 388.3, Fat 13.4, SaturatedFat 6.8, Cholesterol 73.5, Sodium 1596.5, Carbohydrate 40.7, Fiber 8.8, Sugar 6.5, Protein 28

CHICKEN TORTELLINI FLORENTINE SOUP



Chicken Tortellini Florentine Soup image

I needed something for a girl's night. I wanted something that would taste like I slaved over it but in reality was simple and didn't take much time. This recipe went beyond my expectations. I found the recipe on BHG and only had to tweak a couple of things.

Provided by tanyapruitt

Categories     Chicken

Time 30m

Yield 12 serving(s)

Number Of Ingredients 8

18 ounces cheese tortellini (fresh or frozen)
56 ounces chicken broth
20 ounces alfredo sauce
4 cups rotisserie-cooked chicken, shredded
1 cup sun-dried tomato packed in oil, drained
6 cups fresh Baby Spinach, lightly packed
2 ounces parmesan cheese (shaved or shredded)
heavy cream

Steps:

  • In a large stockpot cook the tortellini according to package directions. Drain and set aside.
  • In the same pan combine the broth and Alfredo sauce. You can use store bought broth and Alfredo sauce or homemade. Either way it will turn out great. Stir in the chicken and tomato strips. Heat to boiling and then reduce the heat. Simmer, uncovered, for 5 minutes.
  • Add the cooked tortellini and spinach. Let it simmer for about 5 minutes to heat through and wilt the spinach.Even after making this I felt that it needed just a little more liquid. So as not to lose the creamy texture I added heavy cream until I got the consistency I was looking for. Milk or broth would also work.
  • Sprinkle each serving with Parmesan cheese and serve with warm garlic bread.

SIMPLE CHICKEN FLORENTINE SOUP



Simple Chicken Florentine Soup image

Simple, quick, and delicious!

Provided by Tricia Vaccaro-Coburn

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Rice Soup Recipes

Time 1h15m

Yield 6

Number Of Ingredients 16

2 tablespoons olive oil
1 skinless, boneless chicken breast
½ onion, finely chopped
2 tablespoons minced garlic
1 (.18 ounce) packet sazon seasoning (such as Goya®)
2 teaspoons dried parsley
½ teaspoon celery seeds
1 pinch salt
1 bay leaf
1 cup quartered grape tomatoes
1 (32 ounce) package fat-free chicken broth
1 (15 ounce) can cannellini beans, drained
1 (15 ounce) can chickpeas, drained
½ cup parboiled brown rice
3 peppercorns
2 cups chopped spinach

Steps:

  • Heat olive oil in a large pot over medium heat. Cook whole chicken breast until browned, about 4 minutes per side. Transfer to a plate. Reduce heat to low; add onion, garlic, sazon seasoning, parsley, celery seeds, salt, and bay leaf. Cook and stir until onion is soft and fragrant, 5 to 8 minutes.
  • Stir grape tomatoes into the pot; cook until softened, about 2 minutes. Pour in chicken broth. Increase heat to high. Return chicken breast to the pot; add cannellini beans, chickpeas, brown rice, and peppercorns. Bring to a boil; cook for 5 minutes. Reduce heat to low, cover, and simmer until flavors combine, about 30 minutes.
  • Remove pot from heat; stir in spinach until wilted. Transfer chicken to a plate; shred using 2 forks. Stir shredded chicken back into the soup.

Nutrition Facts : Calories 262.7 calories, Carbohydrate 36.9 g, Cholesterol 9.8 mg, Fat 6.4 g, Fiber 6.4 g, Protein 14.7 g, SaturatedFat 0.9 g, Sodium 702.2 mg, Sugar 1 g

CHICKEN FLORENTINE SOUP



Chicken Florentine Soup image

Looking for an easy, flavorful soup? Stop right here! This recipe is a snap to prepare and the finished soup is fancy enough to serve to even your most special guests.

Provided by Cathy Jacobsen

Categories     Cream Soups

Time 1h10m

Number Of Ingredients 15

2 medium organic boneless, skinless chicken breasts
1 Tbsp extra virgin olive oil
2 Tbsp butter
1 large shallot or 1 small onion diced
2 stalk(s) organic celery chopped
2 large organic carrots peeled & diced
2 large garlic cloves chopped
3 Tbsp all purpose flour
1/2 tsp dried thyme
1/4 tsp cayenne pepper or to taste
1/2 tsp kosher salt
1/2 tsp black pepper
4 c organic chicken stock
1 c organic half & half
3 c fresh baby spinach

Steps:

  • 1. Cut chicken breasts into bite size pieces and season with salt & pepper. Heat olive oil in a 2-3 qt saucepan. Add Chicken and cook until no longer pink. Remove from pan with a slotted spoon and set aside.
  • 2. Add 2 tablespoons of butter to the same pan and add the onion, carrots and celery. Cook for 5 min or until onions are translucent. Add Garlic, Thyme & Cayenne, Salt & Pepper. Cook for another 3 minutes.
  • 3. Add flour to the vegetables and cook for 1 minute longer. Add the Chicken stock slowly to mixture. Cook for 20 minutes or until vegetables are tender and soup thickens.
  • 4. Add the Half & Half & cook and stir until thickened. Add Chicken and Spinach, cooking for another 5-10 min. Check the seasonings and add more Salt, Pepper or Cayenne to taste.

CHICKEN FLORENTINE SOUP



Chicken Florentine Soup image

Make and share this Chicken Florentine Soup recipe from Food.com.

Provided by hungrykitten

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1/4 cup butter
1/2 cup onion, finely chopped
1/2 teaspoon minced garlic
1/3 cup flour
1 pinch cayenne pepper
salt
fresh ground black pepper
4 cups chicken stock
1 1/2 cups cooked chicken breasts, cubed (or shredded)
4 cups spinach, thinly sliced
3/4 cup heavy cream

Steps:

  • In a heavy bottomed, 3 quart saucepan over medium heat, melt butter. Add onions and cook until onions are tender, 7 to 10 minutes. Add garlic and cook 1 minute more.
  • Stir in flour, cayenne pepper, salt and black pepper. Cook 1 to 2 minutes.
  • Slowly whisk chicken stock into butter/flour mixture. Bring to a boil and cook several minutes until thickened. Add chicken.
  • Remove from heat and stir in spinach and heavy cream. Serve immediately.

CHICKEN FLORENTINE SOUP RECIPE - (5/5)



Chicken Florentine Soup Recipe - (5/5) image

Provided by gizgaab

Number Of Ingredients 10

1 pound chicken breasts, boneless skinless cut into cubes
Salt and freshly ground black pepper to taste
All-purpose flour for coating
2 tablespoons olive oil
2 tablespoons shallots, sliced
1 tablespoon chopped garlic
1 cup dry white wine
4 cups chicken stock
1 cup heavy whipping cream
1 package (6-ounce) baby spinach, chopped

Steps:

  • Sprinkle the chicken with salt and pepper and toss with flour to coat each piece. Heat the olive oil in a heavy soup pot. Add shallots and garlic and cook briefly. Add chicken and cook until browned. Remove chicken with a slotted spoon and set aside. Pour the wine into the pot and stir and cook, breaking up any browned bits on the bottom of the pot. Add chicken stock, spinach and chicken. Bring to a boil and reduce heat. Simmer for 15 minutes. At this point you can thicken the soup with a flour and water slurry. Once thickened, add cream, and simmer for another 10 minutes before serving.

Tips

  • Prep Vegetables First: Before starting the soup, wash and chop the vegetables. This will save time and ensure all ingredients are ready when needed.
  • Use Fresh Spinach: Fresh spinach is best for this soup, but you can also use frozen spinach if fresh is unavailable. If using frozen, thaw it completely and squeeze out excess water before adding to the soup.
  • Add Herbs and Spices to Taste: The recipe provided is a starting point for seasoning. Feel free to adjust the herbs and spices to your taste preferences. Garlic powder, onion powder, paprika, and dried oregano are common additions.
  • Simmer for Rich Flavor: Allow the soup to simmer for at least 30 minutes to allow the flavors to meld and the vegetables to soften.
  • Serve with Crusty Bread or Crackers: Chicken Florentine soup is a hearty and satisfying meal. Serve it with crusty bread, crackers, or a side salad for a complete meal.

Conclusion

Chicken Florentine soup is a creamy, flavorful, and easy-to-make dish perfect for a weeknight meal or a special occasion. With its combination of tender chicken, fresh spinach, and a rich broth, this soup is sure to be a hit with family and friends. The tips and tricks provided in this summary will help you create a delicious and satisfying soup that everyone will enjoy. So gather your ingredients, put on your apron, and get ready to make a pot of Chicken Florentine soup!

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