Chicken Florentine Soup

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Chicken Florentine Soup is a take on the traditional Chicken Florentine Dinner. It’s a delicious one pot meal that is gluten free and can be made ahead of time. Our family loves this dish, and so do the friends we’ve shared it with! We hope you loved it too!

Is this soup Gluten-Free?

It is! This recipe calls for cornstarch to thicken the soup. If you don’t want to use the cornstarch you can omit that. The soup will just be a bit thinner.

Can I make this soup ahead of time?

Absolutely! I made this soup the morning of having company and then reheated it on the stove. It reheats great! You can also make this soup ahead of time in several stages. You can pre-chop the vegetables or use pre-cooked chicken or leftover chicken.

What should I serve Chicken Florentine Soup with?

This soup can be served on it’s own, or with rice, pasta, or bread. Check out our Artisan Sourdough Recipe and our Garlic Sourdough Bread Recipe!

Do I have to use wine in this recipe?

You don’t. Chicken Florentine is usually prepared with white wine but if you don’t want to use alcohol, omit it and replace it with ½ cup of chicken brother extra. If you want to add some of what the alcohol brings in, you can also add a tablespoon of vinegar!

Can I use fresh spinach in this recipe instead of frozen?

Fresh spinach would be an awesome swap in this recipe. The recipe calls for 1 cup of frozen spinach, you can replace that with several cups of fresh spinach.

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How to Make Chicken Florentine Soup

Special Equipment:

Stock Pot or Dutch Oven 

Here is some of the regular kitchen equipment that I use!

Measuring Spoons

Measuring Cups

Chef’s knife

Ingredients:

¼ cup of olive oil

1 medium onion, diced (about 2 cups)

2-3 large carrots, peeled and diced (about 2 cups)

2-3 stalks of celery, diced (about 1 cup)

1 lb of boneless, skinless chicken

1 teaspoon of salt

3 garlic cloves, minced

1 tablespoon of cornstarch

½ cup of white wine

3 tablespoons of butter

1 teaspoon of dried thyme

¼ teaspoon of cayenne

½ teaspoon of black pepper

4 cups of chicken stock (Here’s our recipe for homemade chicken stock!) 

1 cup of half and half

1 cup of frozen spinach, defrosted, with the liquid squeezed out

In a large stock pot over medium heat, cook the chopped carrots, onions, and celery with the olive oil until the onion is translucent.  Add the 1 lb of chicken to the pot and saute until cooked through. You can precut the chicken if you would prefer, or plan to take the chicken out and cut it when it is done cooking. The chicken will also slowly fall apart while cooking in the broth.

Next add the garlic and saute until the garlic is fragrant. Pour the white wine in and use your spatula or wooden spoon to scrape any brown bits off the bottom of the pot.  Sprinkle the cornstarch over the chicken and vegetables and stir until the cornstarch is evenly spread over the ingredients. Next add the butter, dried thyme, cayenne pepper, and black pepper.

When the butter is melted, add the 4 cups of chicken stock. Bring the soup to a simmer and reduce the heat to medium-low. Let the soup simmer for 20-30 minutes to let all of the flavors meld together.  Add the half and half and frozen spinach to the soup and stir until thoroughly incorporated. Allow the soup to return to a simmer before serving.

Serve with bread, rice, or pasta if you prefer! Have you had Chicken Florentine before? Let us know what you think about this soup recipe in the comments below!

Chicken Florentine Soup

Easy to make, one pot dinner, that's also gluten free!

5 from 2 votes

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Prep Time 5 minutes mins

Cook Time 35 minutes mins

Total Time 40 minutes mins

Course Main Course

Servings 8 servings

Equipment

• Dutch oven or large stock pot

Ingredients

  

• ¼ cup of olive oil
• 1 medium onion diced (about 2 cups)
• 2-3 large carrots peeled and diced (about 2 cups)
• 2-3 stalks of celery diced (about 1 cup)
• 1 lb of boneless skinless chicken
• 1 teaspoon of salt
• 3 garlic cloves minced
• 1 tablespoon of cornstarch
• ½ cup of white wine
• 3 tablespoons of butter
• 1 teaspoon of dried thyme
• ¼ teaspoon of cayenne
• ½ teaspoon of black pepper
• 4 cups of chicken stock Here’s our recipe for homemade chicken stock!
• 1 cup of half and half
• 1 cup of frozen spinach defrosted, with the liquid squeezed out

Instructions

 

• In a large stock pot over medium heat, cook the chopped carrots, onions, and celery with the olive oil until the onion is translucent.
• Add the 1 lb of chicken to the pot and saute until cooked through. You can precut the chicken if you would prefer, or plan to take the chicken out and cut it when it is done cooking. The chicken will also slowly fall apart while cooking in the broth.
• Next add the garlic and saute until the garlic is fragrant. Pour the white wine in and use your spatula or wooden spoon to scrape any brown bits off the bottom of the pot. Sprinkle the cornstarch over the chicken and vegetables and stir until the cornstarch is evenly spread over the ingredients. Next add the butter, dried thyme, cayenne pepper, and black pepper.
• When the butter is melted, add the 4 cups of chicken stock. Bring the soup to a simmer and reduce the heat to medium-low. Let the soup simmer for 20-30 minutes to let all of the flavors meld together.
• Add the half and half and frozen spinach to the soup and stir until thoroughly incorporated. Allow the soup to return to a simmer before serving.

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