This is the sort of soup you can make on a weeknight and still feel like you went the extra mile. It’s rich without being heavy, built on a clear chicken broth brightened by tender vegetables, folded through with cream, Parmesan, shredded chicken and baby spinach. The technique is simple: sweat the aromatics, poach the breasts in stock, finish with cream and a cornstarch slurry to reach the right silky texture.
I like recipes that behave predictably, so I follow the steps below in the exact order they were written. There’s room to tweak seasoning at the end and to swap a few ingredients if you need allergy-friendly options. The result is a comforting bowl with restrained seasoning and classic Italian flavors—easy to serve with crusty bread or a simple green salad.
Read through the shopping and tools sections before you start. That saves time at the stove and keeps the process calm. The soup comes together in about 40 minutes and stores well, which makes it a repeat dinner in my rotation.
Shopping List
Bring home the basics: aromatics, a good low-sodium chicken stock, fresh spinach, and a couple of chicken breasts. You don’t need specialty pantry items—cornstarch and Parmesan are the only “optional” accents that change the mouthfeel and umami. Buy a block of Parmesan and shred it yourself if you can; it melts better and tastes fresher.
Ingredients
- 1 tablespoon (15 ml) olive oil — not extra virgin; used for a neutral sauté base to prevent the butter from burning.
- 1 tablespoon (14 g) unsalted butter — adds richness and helps carry flavor from the aromatics.
- 1 medium yellow onion, diced — sweetens the broth as it softens; dice uniformly for even cooking.
- 1 medium carrot, peeled and diced — provides gentle sweetness and texture contrast.
- 1 stalk celery, diced — classic mirepoix component for savory depth.
- 3 cloves garlic, minced — add near the end of the vegetable sauté to avoid burning and bitterness.
- 4 cups (1 liter) low sodium chicken stock — the soup’s backbone; low-sodium lets you control final seasoning.
- 2 (650 g) chicken breasts, boneless and skinless — about 1.5 lb; poach in the stock for tender, shredable meat.
- 1 teaspoon salt — start with this and adjust to taste once the soup is finished.
- ¼ teaspoon ground black pepper — for background spice; add more to taste.
- ½ teaspoon dried thyme — a subtle herbal note that pairs well with chicken and Parmesan.
- 1 cup (240 ml) heavy cream — doubles down on silkiness; called double cream in the UK.
- ½ cup (43 g) shredded Parmesan cheese — adds salty umami and helps thicken slightly while melting.
- 3 tablespoons cornstarch — cornflour in the UK; mixed with 2–3 tablespoons cold water to form a slurry and thicken the broth.
- 2 cups fresh baby spinach leaves — stirred in at the end so they wilt but keep their bright color and light texture.
Cook Creamy Chicken Florentine Soup Like This
- Heat 1 tablespoon (15 ml) olive oil and 1 tablespoon (14 g) unsalted butter in a Dutch oven over medium heat until the butter has melted and begins to foam.
- Add 1 medium yellow onion (diced), 1 medium carrot (peeled and diced), and 1 stalk celery (diced). Cook, stirring occasionally, about 3–4 minutes until the vegetables begin to soften. Add 3 cloves garlic (minced) and cook 30 seconds more until fragrant.
- Pour in 4 cups (1 liter) low sodium chicken stock and increase heat to bring the liquid to a boil.
- Add 2 (650 g) chicken breasts (boneless, skinless), 1 teaspoon salt (or to taste), 1/4 teaspoon ground black pepper, and 1/2 teaspoon dried thyme. Reduce heat to maintain a gentle simmer, partially cover the pot, and simmer 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Use tongs or a slotted spoon to remove the chicken breasts to a cutting board or plate and let them rest until cool enough to handle. Keep the pot on low heat.
- Shred the chicken with two forks (or your hands or a mixer once cool) into bite-sized pieces.
- Stir 1 cup (240 ml) heavy cream and 1/2 cup (43 g) shredded Parmesan cheese into the simmering broth. Warm gently and bring the soup back to a low simmer (avoid a rolling boil).
- In a small bowl, whisk 3 tablespoons cornstarch with 2–3 tablespoons cold water until smooth to make a slurry.
- Slowly pour the cornstarch slurry into the soup while stirring constantly. Simmer 2–3 minutes, stirring, until the soup thickens.
- Stir the shredded chicken into the pot, then add 2 cups fresh baby spinach leaves. Cook 2–3 minutes more, until the spinach is wilted and the chicken is heated through.
- Taste and adjust seasoning with additional salt or pepper if needed. Serve warm.
What Makes This Recipe Special
This soup balances simplicity with a comforting, restaurant-style finish. Poaching the chicken directly in the stock extracts flavor into the broth while keeping the meat moist. The finishing trio of heavy cream, Parmesan and a cornstarch slurry gives the soup an indulgent mouthfeel without turning it into a heavy chowder. Fresh baby spinach folded in at the end keeps the color bright and the texture light.
It’s also forgiving: the aromatics are sweated lightly rather than caramelized deeply, which keeps the timeline short and predictable. The recipe’s modest seasoning baseline—salt, pepper, thyme—lets the dairy and Parmesan carry the savory notes for a classic Italian-inspired profile.
Allergy-Friendly Substitutes
If you need to avoid dairy, substitute the heavy cream with an equal amount of unsweetened full-fat coconut milk for richness; omit the Parmesan and add a tablespoon of nutritional yeast for a hint of umami. If gluten is a concern, cornstarch is already gluten-free; just ensure the cornstarch is certified gluten-free. For a vegeterian twist, replace chicken stock with a robust vegetable stock and swap the chicken for firm white beans or roasted chickpeas—note that this changes the character of the dish.
Toolbox for This Recipe
Keep these tools within reach and the process goes smoothly: a heavy-bottomed Dutch oven (or large pot) to poach the chicken and finish the soup; a good chef’s knife for uniform dicing; tongs or a slotted spoon to remove the breasts; two forks or a mixer to shred the chicken; a small bowl and whisk for the cornstarch slurry. A reliable instant-read thermometer helps hit 165°F (74°C) without overcooking the breasts.
Troubleshooting Tips
Too thin? The cornstarch slurry is your control: whisked into cold water it thickens quickly—add it slowly and give 2–3 minutes to set. If the soup gets lumpy, whisk the slurry thoroughly before adding, and pour it in while stirring. If the cream breaks or looks curdled, remove the pot from high heat and warm gently on low; avoid boiling after the cream is added.
Chicken overcooked and dry? Next time, reduce simmer time and check the internal temperature earlier—carryover heat can raise it a few degrees. If the soup tastes flat, it probably needs salt—add a little at a time and taste. For more brightness, a squeeze of lemon just before serving lifts the flavors without changing the creamy profile.
Better-for-You Options
To lighten the soup without losing creaminess, use half heavy cream and half evaporated milk, or replace cream with plain Greek yogurt stirred in off-heat (temper it first with a few spoons of warm broth to prevent curdling). Use skinless, boneless chicken breasts as specified, or sub in boneless chicken thighs if you prefer a slightly higher fat content and more forgiving meat. Increase the ratio of vegetables—add extra diced carrots or a cup of chopped kale—for volume and fiber.
Cook’s Notes
Measure the cornstarch carefully; too much will make the soup gummy. When shredding the chicken, let it rest briefly so it retains moisture. Stir the Parmesan in over low heat to prevent clumping; freshly shredded melts far better than pre-shredded, which often contains anti-caking agents. If you like a thinner broth, reduce the cornstarch to 2 tablespoons and proceed the same way.
Prep Ahead & Store
You can dice the vegetables and store them in an airtight container in the fridge for up to 48 hours. Poach and shred the chicken ahead, then keep the shredded meat refrigerated for up to 3 days. The fully finished soup will keep in the refrigerator for 3–4 days. Reheat gently over low heat; if it’s become too thick, stir in a splash of chicken stock or water to loosen it.
For freezing, cool the soup completely, then transfer to airtight containers and freeze up to 3 months. Note: dairy sauces can change texture after freezing; thaw overnight in the refrigerator and reheat slowly, whisking to reincorporate the cream. For best texture after thawing, you may prefer to freeze the soup before adding the cream and Parmesan; then add them when reheating.
Frequently Asked Questions
Can I use pre-cooked rotisserie chicken? Yes. If using rotisserie meat, add it in step 10 and reduce the initial simmering time because you won’t need to poach raw breasts. Keep in mind the dish may be saltier depending on the seasoning of the rotisserie bird—taste before adding extra salt.
Can I make this dairy-free? Yes—see Allergy-Friendly Substitutes above. Use full-fat coconut milk and nutritional yeast, and omit the Parmesan.
What if I don’t have cornstarch? You can simmer the soup longer to reduce slightly, or whisk in a beurre manié (equal parts softened butter and flour) off-heat, then return to low simmer to thicken; that changes flavor and isn’t gluten-free.
Final Bite
This Creamy Chicken Florentine Soup lands exactly where a reliable weeknight favorite should: comforting, quick, and pleasing to most palates. Follow the steps as written for predictable results, taste and tweak at the end, and don’t be afraid to serve it with simple sides—crusty bread or an easy salad make it dinner. Keep the recipe in your rotation; it stretches well and rewards small tweaks.
Creamy Chicken Florentine Soup
Ingredients
Ingredients
- ?1 tablespoon 15 mlolive oilnot extra virgin
- ?1 tablespoon 14 gunsalted butter
- ?1 mediumyellow oniondiced
- ?1 mediumcarrotpeeled and diced
- ?1 stalkcelerydiced
- ?3 clovesgarlicminced
- ?4 cups 1 literlow sodium chicken stock
- ?2 650 gchicken breastsboneless and skinless, about 1.5 lb
- ?1 teaspoonsaltor to taste
- ?1/4 teaspoonground black pepper
- ?1/2 teaspoondried thyme
- ?1 cup 240 mlheavy creamdouble cream in the UK
- ?1/2 cup 43 gshredded parmesan cheese
- ?3 tablespoonscornstarchcornflour in the UK mixed with 2-3 tablespoons of water
- ?2 cupsfresh baby spinach leaves
Instructions
Instructions
- Heat 1 tablespoon (15 ml) olive oil and 1 tablespoon (14 g) unsalted butter in a Dutch oven over medium heat until the butter has melted and begins to foam.
- Add 1 medium yellow onion (diced), 1 medium carrot (peeled and diced), and 1 stalk celery (diced). Cook, stirring occasionally, about 3–4 minutes until the vegetables begin to soften. Add 3 cloves garlic (minced) and cook 30 seconds more until fragrant.
- Pour in 4 cups (1 liter) low sodium chicken stock and increase heat to bring the liquid to a boil.
- Add 2 (650 g) chicken breasts (boneless, skinless), 1 teaspoon salt (or to taste), 1/4 teaspoon ground black pepper, and 1/2 teaspoon dried thyme. Reduce heat to maintain a gentle simmer, partially cover the pot, and simmer 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Use tongs or a slotted spoon to remove the chicken breasts to a cutting board or plate and let them rest until cool enough to handle. Keep the pot on low heat.
- Shred the chicken with two forks (or your hands or a mixer once cool) into bite-sized pieces.
- Stir 1 cup (240 ml) heavy cream and 1/2 cup (43 g) shredded Parmesan cheese into the simmering broth. Warm gently and bring the soup back to a low simmer (avoid a rolling boil).
- In a small bowl, whisk 3 tablespoons cornstarch with 2–3 tablespoons cold water until smooth to make a slurry.
- Slowly pour the cornstarch slurry into the soup while stirring constantly. Simmer 2–3 minutes, stirring, until the soup thickens.
- Stir the shredded chicken into the pot, then add 2 cups fresh baby spinach leaves. Cook 2–3 minutes more, until the spinach is wilted and the chicken is heated through.
- Taste and adjust seasoning with additional salt or pepper if needed. Serve warm.
Equipment
- 6 Quart Dutch Oven
- Instant-read thermometer
Notes
Adjust the Amount of Cream:Some recipes for chicken florentine soup call for up to 2 full cups of heavy cream. I tried it that way and felt that it was way too much. Add a little bit extra cream if you like, but you really only need a cup or so to make your soup rich and silky.
Use a Thermometer:Check to be sure that the internal temperature of the chicken breasts is 165°F (74°C). At this temperature, it’s fully cooked. Going much past this point will result in dry, overcooked meat.
Try a Shortcut!Instead of cooking chicken breasts for this soup, use a pre-cooked rotisserie chicken, or leftover chicken that you have in the fridge.
To Store:Keep leftovers in an airtight container in the fridge for up to 4 days.
