Recipes › Soup › Chicken Florentine Soup Recipe

Chicken Florentine Soup Recipe

Recipe by Pedro M. A. Neves

Chicken Florentine Soup is a rustic Italian broth-based dish combining tender chicken, wilted spinach, and creamy elements in a light, nourishing bowl. This one-pot classic draws inspiration from the Tuscan tradition of pairing poultry with regional greens. Perfect as a main course, it delivers comfort and elegance in a single serving.

Ingredients

• 500g boneless, skinless chicken breasts (1 lb 2 oz)
• 2 tablespoons olive oil
• 1 medium yellow onion, diced (about 150g)
• 3 cloves garlic, minced
• 2 large carrots, cut into 1cm rounds (about 200g)
• 2 celery stalks, cut into 1cm pieces (about 100g)
• 1 litre chicken stock (4 cups)
• 250g fresh spinach, roughly chopped (8 oz)
• 100g diced tomatoes, canned or fresh (3.5 oz)
• 80ml heavy cream or whole milk (1/3 cup)
• 50g Parmigiano-Reggiano, grated (1/2 cup)
• 1 bay leaf
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• Sea salt and black pepper to taste
• Fresh basil or parsley for garnish

Instructions

1. Cut the chicken breasts into 2cm cubes and season lightly with salt and pepper.

2. Heat olive oil in a large pot over medium-high heat. Add the diced chicken and cook for 4-5 minutes, stirring occasionally, until the exterior is sealed but the centre may still be raw. Transfer to a plate.

3. In the same pot, add diced onion, carrots, and celery. Sauté for 4 minutes, stirring frequently, until the onion becomes translucent.

4. Add minced garlic and sauté for 30 seconds until fragrant, then deglaze the pot by adding a splash of the chicken stock and scraping the browned bits from the bottom.

5. Return the chicken to the pot and add the full amount of chicken stock, bay leaf, oregano, and red pepper flakes if using. Bring to a boil, then reduce heat and simmer for 8-10 minutes until the chicken is cooked through.

6. Stir in the diced tomatoes and their juice. Simmer for 2 more minutes, then remove from heat and discard the bay leaf.

7. Stir in the chopped spinach and let it wilt for 2 minutes, stirring occasionally.

8. Pour in the cream or milk and stir gently to combine. Season with salt and pepper to taste.

Substitutions

• Use 200g diced firm tofu instead of chicken for a vegetarian version.
• Substitute spinach with kale, Swiss chard, or escarole, chopping finely before adding.
• Replace heavy cream with crème fraîche or a mixture of yoghurt and cornstarch for lighter richness.
• Use half-fat milk or broth instead of cream for a lower-fat alternative.

Tips

• Cut the chicken into uniform pieces so they cook evenly throughout the soup.
• Add the spinach at the end to preserve its bright colour and delicate texture.
• For deeper flavour, simmer the chicken stock with the vegetables for 3-4 minutes before adding the chicken.
• Freshly grated Parmigiano-Reggiano stirred in at the table enhances the authentic Italian finish.

Chicken Florentine Soup reflects the Tuscan cooking philosophy of using simple, seasonal ingredients to create maximum flavour. The addition of spinach ('Florentine') is characteristic of Tuscan cuisine, where leafy greens are staple ingredients valued for their earthiness and versatility.

You might also like

Chickpea and Pasta Soup Recipe

50 min · Soup

Classic Minestrone Recipe

60 min · Soup

Classic Minestrone Soup Recipe

65 min · Soup

Creamy Gnocchi Soup Recipe

45 min · Soup