Chicken Florentine Soup

Ingredients & Substitutions

Here I explain the best ingredients for my chicken spinach soup recipe, what each one does, and substitution options. For measurements, see the recipe card.

• Chicken – I like to make a big batch of shredded chicken in the pressure cooker and freeze it for easy meals like this. But any leftover chicken works—rotisserie chicken, baked, whatever you have! You can even start with raw chicken (see my tips below).
• Spinach – Unlike my blended spinach soup where it doesn’t matter, I highly recommend fresh spinach here for the best texture. If all you have is frozen, use 6 ounces, or a little more than half of a typical 10-ounce package.
• Aromatics – Diced onions and minced garlic! If you’re short on time, 2 teaspoons of the jarred kind works too. And while I like the flavor of yellow onion in this chicken Florentine soup, you can totally use white or sweet onions if you like.
• Artichoke Hearts – Optional, but I recommend! They pair perfectly with spinach and creamy flavors, kind of like a soup version of spinach artichoke dip.
• Chicken Broth – I like using reduced-sodium broth so I can control the salt, but regular works too. You can also use bone broth.
• Heavy Cream – The creamy part, of course! You can also use half and half for a lighter version (see my tips on this), or full-fat coconut milk for dairy-free or Whole30 version.
• Unsalted Butter – I use this to saute the onion and garlic, but feel free to use olive oil.
• Italian Seasoning, Sea Salt & Black Pepper – All the flavor without a long spices list. If you don’t have the blend, just toss in some dried basil, oregano, or thyme.

How To Make Chicken Spinach Soup

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Saute the aromatics. Melt the butter in a Dutch oven over medium heat. Saute the garlic first, then toss in the onions and Italian seasoning. Cook until soft and slightly browned.
2. Add everything else except spinach, and simmer. Pour in the broth, cream, chicken, and artichokes (if using). Season with the salt and pepper. Simmer the soup for a few minutes.

3. Add the spinach. Lower the heat to stop simmering, and stir in the spinach until it wilts. Adjust the seasoning to your taste here if you like. Pour your creamy chicken Florentine soup into bowls and enjoy!

Recipe Variations

One of my favorite things about soups is they are so easy to customize with what I have on hand! Here are some ways I change it up sometimes:

• More vegetables – Saute celery, carrots, or mushrooms together with the onions for extra flavor and texture, or toss sun-dried tomatoes in with the broth for a tangy, slightly sweet flavor.
• Lemon – A squeeze of fresh lemon juice at the end adds a bright touch. I find this isn’t needed when I include the optional artichokes in this chicken Florentine soup recipe (since they are tangy), but add it when I don’t have them.
• Spicy – If you like some heat, add a pinch of red pepper flakes.
• Rice – If you want it more hearty, stir in 2 cups of cooked rice, or add 2/3 cup of uncooked rice and let the soup simmer for at least 20 minutes until it’s soft. I recommend adding an extra 2 1/2 cups broth and 1/2 cup cream if you use cooked rice, or 4 cups broth and 1 cup cream for uncooked. If you use cauliflower rice, add it in the last 2-3 minutes of simmering, and use the same amount of extra liquid as cooked rice.
• Prefer a thicker soup? Before adding the spinach, ladle out a cup of broth and whisk it with either a 1-2 tablespoons of arrowroot powder or a cup of parmesan cheese. Once it’s smooth, stir it back into the soup.