This Chicken Florentine Soup is a cozy bowl of goodness! Made with tender chicken, fresh spinach, and creamy broth, it’s perfect for a chilly day.
I love how simple it is to whip up! Just throw everything in a pot and let it simmer. You’ll feel like a kitchen pro without all the fuss. 🍲
Key Ingredients & Substitutions
Olive Oil: This adds flavor and helps cook the vegetables. If you’re out of olive oil, feel free to use vegetable oil or butter instead. Personal note: I prefer extra virgin olive oil for its richer taste!
Onion & Garlic: They provide a foundation of flavor. You can use shallots or green onions as a substitute. For garlic, garlic powder can work in a pinch, though fresh is always best for flavor.
Chicken Broth: This is essential for the soup base. Low-sodium chicken broth is a great choice to control salt levels. If you’re vegetarian, go for vegetable broth instead.
Potatoes: They make the soup hearty and filling. If you’re looking to cut carbs, try substituting with cauliflower or sweet potatoes, but note that cooking times may vary.
Fresh Spinach: Adds a vibrant color and nutrition. Kale or Swiss chard are excellent alternatives—just chop them up similar to spinach. Frozen spinach can also be used if fresh isn’t available, just thaw and drain it first.
How Do I Get the Best Flavor from My Soup?
Maximize flavor by paying attention to the sauté process! This is where the foundation for the soup is built. Here’s how:
- Start with medium heat to avoid burning the garlic and onions.
- Sauté the vegetables until they’re soft. This enhances their natural sweetness.
- Don’t rush the simmering time. Allow enough time for the potatoes to become tender and really absorb the flavors.
- Finally, add heavy cream off the heat to keep it rich without boiling it.
These tips will help your Chicken Florentine Soup burst with taste! Enjoy making it!
Chicken Florentine Soup
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 medium potatoes, peeled and diced
- 6 cups chicken broth
- 2 cups cooked chicken, shredded or chopped
- 4 cups fresh spinach leaves, roughly chopped
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper, to taste
How Much Time Will You Need?
This delightful Chicken Florentine Soup will take about 10 minutes to prep and 30 minutes to cook, so you’re looking at a total of about 40 minutes from start to finish. Perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Begin by heating the olive oil in a large soup pot over medium heat. Once hot, add the diced onion, carrots, and celery. Sauté these for about 5 minutes until they start to soften—this helps bring out their flavors.
2. Add Garlic:
Next, toss in the minced garlic and cook it for another minute until it’s fragrant. Be careful not to let it burn; it can turn bitter quickly!
3. Combine Broth and Potatoes:
Now, stir in the diced potatoes and pour in the chicken broth. Bring this mixture to a rolling boil, then reduce the heat and let it simmer gently.
4. Season and Cook:
Add in the dried thyme and basil. Allow the soup to simmer for about 12-15 minutes, or until the potatoes are tender. This is where the magic happens as the flavors meld together!
5. Incorporate Chicken and Spinach:
Once the potatoes are nice and soft, mix in the cooked chicken and chopped spinach. Cook just until the spinach wilts, which should take about 2-3 minutes.
6. Finish with Cream:
Lower the heat and gently stir in the heavy cream. Heat it through without boiling, so you maintain that creamy texture.
7. Seasoning:
Finally, season to taste with salt and pepper. Give it a good stir to combine everything.
8. Serve and Enjoy:
Serve the soup warm, and if you’d like, garnish with some fresh spinach on top for a pop of color. Enjoy your hearty and creamy Chicken Florentine Soup!
This soup is not just comforting but also packed with flavors and nutrients. Perfect for sharing with family and friends!
Can I Use Fresh Chicken Instead of Cooked Chicken?
Absolutely! If you prefer to use raw chicken, simply sauté it with the vegetables until it’s cooked through, then shred it before adding the spinach in the final steps. Ensure it reaches an internal temperature of 165°F for safety.
Can I Substitute Heavy Cream with a Lighter Option?
Yes, you can use half-and-half or evaporated milk for a lighter alternative. Keep in mind that the soup may not be as creamy, so consider adding a touch of cornstarch mixed with water to thicken it if desired.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. If you want to enjoy it later, freeze it in a freezer-safe container for up to 3 months. Just make sure to let it cool completely before freezing!
Can I Add Other Vegetables?
Absolutely! Feel free to add other veggies like zucchini, bell peppers, or even mushrooms. Just make sure to adjust the cooking time accordingly, as some vegetables may take longer to soften.
