Description
Chicken Florentine Soup is a creamy, comforting Italian-American soup featuring tender shredded chicken, fresh spinach, and a rich broth finished with Parmesan cheese. This hearty yet healthy soup combines sautéed vegetables and protein-rich chicken in a flavorful low-sodium chicken broth, accented with aromatics and a hint of nutmeg, perfect for a nourishing meal any day of the week.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 6 cups low-sodium chicken broth
- 1/2 teaspoon dried thyme
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg (optional)
Main Ingredients
- 2 cups cooked shredded chicken
- 4 cups fresh baby spinach
- 1 cup heavy cream or half-and-half
Toppings and Serving
- 1/2 cup grated Parmesan cheese for garnish
- Crusty bread for serving (optional)
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5 to 6 minutes until the vegetables become tender and fragrant.
- Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds to release its aroma without burning.
- Add Broth and Seasonings: Pour in the low-sodium chicken broth, then bring it to a gentle boil. Add the cooked shredded chicken, dried thyme, salt, freshly ground black pepper, and nutmeg if using. Reduce heat to a simmer.
- Simmer Soup: Let the soup simmer gently for 10 minutes, allowing the flavors to meld and chicken to warm through.
- Add Cream: Gradually stir in the heavy cream or half-and-half, and simmer for another 2 to 3 minutes until the soup is heated through and slightly thickened.
- Add Spinach: Add the fresh baby spinach to the pot and cook for 1 to 2 minutes, until the spinach wilts but still retains its bright green color.
- Serve: Ladle the soup into bowls, garnish with grated Parmesan cheese, and serve hot. Accompany with crusty bread if desired.
Notes
- For a lighter version, you can substitute the heavy cream with milk or a dairy-free alternative such as almond or oat milk.
- To make the soup more filling, consider adding cooked pasta, rice, or beans.
- Fresh spinach is preferred over frozen for the best texture and flavor.
- This soup is naturally gluten-free, but always double-check labels on broth and other packaged ingredients.
