Chicken Florentine Soup
This Chicken Florentine Soup takes all the flavors of the classic dish and turns them into a cozy bowl of soup. It comes together in under 30 minutes and makes the perfect meal for a chilly night!
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What is Chicken Florentine?
Although it sounds Italian, "à la Florentine" is actually French. It refers to dishes made with spinach and a creamy sauce, which actually comes from Catherine de' Medici's Florentine chefs at the French court, not the Italian city of Florence.
Chicken Florentine is a perfect example with juicy chicken, wilted spinach and a light Parmesan cream sauce.
I took those classic flavors and turned them into a soup!
It has layers of flavor from browned chicken, white wine and Dijon mustard, then cream and Parmigiano Reggiano are stirred in toward the end to add richness.
The spinach is added last, just until wilted, with a squeeze of lemon juice to keep it bright green and fresh.
This creamy chicken Florentine soup recipe is straight up comfort in a bowl! It's the best easy weeknight meal to curl up with on chilly days.
Important Tip! Make sure you don't let the soup boil after adding the cream, and especially not after adding the lemon juice.
With the acidity from both the wine and the lemon, overheating the soup could cause the cream to separate.
Want more Italian soup recipes? Try my warm Minestrone, a classic Pasta e Fagioli or this authentic Italian Wedding Soup.
Why This Recipe Works
- Ready in about 30 minutes, perfect for busy weeknights.
- Made with basic ingredients but tastes restaurant-quality.
- Easily adaptable to what you have on hand.
- A cozy meal that's perfect for cold nights!
Chicken Florentine Soup Ingredients
Chicken - I love making this with chicken thighs since they have more flavor, but you can also use chicken breast for a leaner option. This soup is also a great way to use leftover chicken or pre-cooked rotisserie chicken in place of the raw chicken. Don't brown it first, stir it in with the cream.
Parmesan - It's really important to use real Parmigiano Reggiano for this recipe so it blends smoothly into the soup. See more about Italian cheeses in my guide.
Chicken broth - Use homemade chicken stock or low sodium chicken broth so you can control the salt level. Chicken bone broth is also a great choice.
White wine - Use a dry white wine such as pinot grigio or sauvignon blanc for balance. If you prefer not to use wine, replace it with more chicken stock and a dash of white wine vinegar.
Orzo - This small, rice-shaped pasta cooks directly in the soup, adding body and texture.
Heavy cream - Adds richness and depth, creating a creamy soup that's silky and smooth.
Spinach - Use fresh baby spinach. The greens wilt down beautifully and remain tender yet bright. You can use lots of spinach or a little, it's totally up to you.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Large pot or Dutch oven
- Slotted spoon
- Wooden spoon
- Ladle
- Measuring cups and spoons
- Chef's knife
- Cutting board
- Grater
How to Make Chicken Florentine Soup
- Heat a Dutch oven or pot over medium heat.
- Pour the olive oil into the pot, coating the whole bottom. Add the chopped shallot and sauté for about 2 minutes. Stir in the minced garlic and cook for about 30 seconds more.
- Place the cut chicken thighs into the pot and stir into the shallots.
- Allow the chicken to lightly brown for about 2 minutes, then continue to mix and cook for another 4-5 minutes.
- Add the dry white wine and scrape the bottom to deglaze the pot. Turn the heat to medium-low and allow the wine to simmer for a couple of minutes.
- Pour in the chicken broth, thyme, and Dijon mustard and stir to combine. Bring to a low simmer.
- Add the orzo and cook until al dente according to package directions, about 8 minutes.
- Turn the heat to low, then add in the heavy cream and Parmesan cheese while stirring continuously until the cheese has incorporated. The soup will begin to thicken. Taste and adjust the seasoning as needed.
- Add the fresh spinach and stir until it wilts into the soup. Finally, remove from heat and stir in the squeeze of fresh lemon juice.
- Ladle into bowls and serve with extra grated Parmesan cheese and black pepper.
Pro Tip: The soup will thicken the longer cooks, as the liquid evaporates and the orzo absorbs more liquid. If you want a thicker soup, keep it on longer. If it gets too thick, just add more chicken broth or water to loosen it back up.
Tips for Success
- Stir the orzo frequently to prevent it from sticking to the bottom of the pot.
- You can cook the orzo separately and keep it on the side if you prefer it to stay al dente.
- Don't forget to turn off the heat before adding the lemon juice. It could react to the cream and start to curdle and separate with the heat.
- If it thickens too much, thin it out with a bit of broth or water.
- If you do not want to use wine in the recipe, substitute with more chicken broth with a splash of white wine vinegar.
Variations
- Use leftover cooked chicken instead of raw chicken for a faster version.
- Add artichoke hearts or savory sun-dried tomatoes for an extra Italian twist.
- Stir in fresh herbs like basil or parsley for an herby finish.
- Try adding red pepper flakes for a touch of heat.
How to Serve Chicken Florentine Soup
Serve this comforting soup with crusty bread or a piece of fluffy homemade focaccia bread for dipping. It's also great with a slice of crispy Farinata.
It makes a complete meal on its own, but I usually like to serve it with a salad, like this crisp green Arugula Salad or simple mixed greens with Balsamic Vinaigrette and some Homemade Croutons, which can also be used to top the soup!
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days. The orzo will continue to absorb liquid, so thin it with a bit of chicken stock or water before reheating.
Warm the soup gently over medium-low heat until hot, avoiding a boil to preserve the creamy texture. This is one of those family favorite soups that tastes even better the next day!
FAQs
Yes, you can make it a day in advance and reheat it gently before serving. Just keep the spinach and orzo separate until ready to serve for the freshest color and texture. Alternatively, you can cook the orzo separately and keep it on the side.
Absolutely. Chicken breast will result in slightly leaner meat but still gives a delicious flavor and tender chicken texture.
You can, but it won't be quite the same or as creamy. Replace the cream with full-fat coconut milk and skip the cheese. It's the best way to keep that creamy texture and nutty flavor in the end result.You can add some nutritional yeast for a cheesy flavor.
Add more chicken broth or water a little at a time until it reaches your desired consistency.
Simply replace the wine with extra chicken broth or stock, then add a splash of white wine vinegar. You'll still have a great spinach soup with a rich, creamy broth with chunks of chicken and tender veggies.
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Easy Chicken Florentine Soup
Ingredients
- 1 tablespoon olive oil
- 1 shallot finely diced
- 2 cloves garlic minced
- 1 ½ pounds boneless skinless chicken thighs cut into ½ inch pieces
- ½ teaspoon salt plus more to taste
- freshly ground black pepper to taste
- ½ cup dry white wine
- 4 cups low-sodium chicken broth
- ½ teaspoon dried thyme or 1-2 sprigs of fresh thyme
- 1 teaspoon Dijon mustard
- ½ cup uncooked orzo
- ½ cup heavy cream
- ½ cup Parmesan cheese freshly grated, plus more for serving
- 3 cups fresh baby spinach
- Juice of ½ lemon
- Extra Parmesan and cracked pepper for serving
Instructions
- Heat a Dutch oven or pot over medium heat.
- Pour olive oil into the pot, coating the whole bottom. Add the chopped shallot and sauté for about 2 minutes. Stir in the minced garlic and cook for about 30 seconds more.
- Place the cut chicken thighs into the pot and stir into the shallots.
- Allow the chicken to lightly brown for about 2 minutes, then continue to mix and cook for another 4-5 minutes.
- Add the wine and scrape the bottom to deglaze the pot. Turn the heat to medium-low and allow the wine to simmer for a couple of minutes.
- Pour in the chicken broth, thyme and Dijon mustard and stir to combine. Bring to a low simmer.
- Add the orzo and cook until al dente according to package directions, about 8 minutes.
- Turn the heat to low, then add in the heavy cream and Parmesan cheese while stirring continuously until the cheese has incorporated. The soup will begin to thicken. Taste and adjust the seasoning as needed.
- Add the baby spinach until it wilts into the soup. Finally, remove from heat and stir in the lemon juice.
- Ladle into bowls and serve with some extra grated Parmesan cheese and black pepper.
Notes
- The soup will thicken the longer it's on heat, as the liquid evaporates and the orzo absorbs more liquid. If you want a thicker soup, keep it on longer. If it gets too thick, just add more chicken broth or water to loosen it back up.
- Stir the orzo frequently to prevent it from sticking to the bottom of the pot.
- Don't forget to turn off the heat before adding the lemon juice. It could react to the cream and start to curdle and separate with the heat.
- If you do not want to use wine in the recipe, substitute with more chicken broth with a splash of white wine vinegar.
