FREE 5-Ingredient Recipe EBook

• Why You Need My Chicken Florentine Soup Recipe
• Ingredients & Substitutions
• How To Make Chicken Spinach Soup
• My Recipe Tips
• Recipe Variations
• Chicken Florentine Soup Recipe card
• Recipe Reviews

I’ve been making this chicken Florentine soup for years, but let me tell you why I’ve had it on repeat lately. It’s not because it has just a few simple ingredients. It’s not because it’s cozy, flavorful, and creamy. It’s not even because of the amazing creamy texture. Or the fact that it’s a light meal all by itself. Or that the flavors remind me of my trips to Italy. The biggest reason I love this chicken spinach soup so much is that it’s one of the few dishes with spinach that my kids actually love. If you have picky eaters that won’t eat spinach, make this recipe with me and I think you’ll change their mind!

Why You Need My Chicken Florentine Soup Recipe

• Perfect balance of creamy, flavorful, and light – If you like my chicken Florentine , this is like a lighter version in soup form. Unlike some thicker recipes that are super heavy, or others that kind of “taste too healthy”, mine is a good mix. Think tender chicken, fresh spinach, and artichoke hearts in a comforting, light, and creamy broth. It’s a cozy meal for a chilly day, but not so rich that you’ll need a nap after!
• Just a few simple ingredients – You probably have everything you need on hand! I love that I can throw this together on a whim.
• Faster than most soup recipes – Most soups need to simmer for a while, but my chicken spinach soup comes together in just 20 minutes. And I like that it’s a veggie-packed dish without much chopping. It’s the perfect weeknight dinner recipe !
• Great for most seasons – The fresh ingredients in this chicken Florentine soup make me think of spring (perfect right now!), but it’s also satisfying in the fall and winter.

Ingredients & Substitutions

Here I explain the best ingredients for my chicken spinach soup recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Chicken – I like to make a big batch of shredded chicken in the pressure cooker and freeze it for easy meals like this. But any leftover chicken works—rotisserie chicken, baked, whatever you have! You can even start with raw chicken (see my tips below).
• Spinach – Unlike my blended spinach soup where it doesn’t matter, I highly recommend fresh spinach here for the best texture. If all you have is frozen, use 6 ounces, or a little more than half of a typical 10-ounce package.
• Aromatics – Diced onions and minced garlic! If you’re short on time, 2 teaspoons of the jarred kind works too. And while I like the flavor of yellow onion in this chicken Florentine soup, you can totally use white or sweet onions if you like.
• Artichoke Hearts – Optional, but I recommend! They pair perfectly with spinach and creamy flavors, kind of like a soup version of spinach artichoke dip .
• Chicken Broth – I like using reduced-sodium broth so I can control the salt, but regular works too. You can also use bone broth .
• Heavy Cream – The creamy part, of course! You can also use half and half for a lighter version (see my tips on this), or full-fat coconut milk for dairy-free or Whole30 version.
• Unsalted Butter – I use this to saute the onion and garlic, but feel free to use olive oil.
• Italian Seasoning , Sea Salt & Black Pepper – All the flavor without a long spices list. If you don’t have the blend, just toss in some dried basil, oregano, or thyme.

How To Make Chicken Spinach Soup

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Saute the aromatics. Melt the butter in a Dutch oven over medium heat. Saute the garlic first, then toss in the onions and Italian seasoning. Cook until soft and slightly browned.
2. Add everything else except spinach, and simmer. Pour in the broth, cream, chicken, and artichokes (if using). Season with the salt and pepper. Simmer the soup for a few minutes.

1. Add the spinach. Lower the heat to stop simmering, and stir in the spinach until it wilts. Adjust the seasoning to your taste here if you like. Pour your creamy chicken Florentine soup into bowls and enjoy!

My Recipe Tips

• If you like caramelized onions and have the time, this adds even more flavor. Just reduce the heat and cook them for longer before proceeding to the next step. I love the sweetness this adds when I have time to do it!
• You can totally use raw chicken if you don’t have any cooked. I often take advantage of this chicken Florentine soup recipe to use up leftover chicken, but you can also cook raw boneless chicken breasts or thighs right in the pot, too. You’ll need to simmer it for longer, about 10-15 minutes (or until the chicken reaches 165 degrees F). Then, remove and shred with 2 forks and return to the soup.
• The amount of salt you need can vary. It depends on how salty your broth is, if your shredded chicken is already salted, and your personal preference.
• Feel free to simmer this chicken spinach soup for longer. The flavors develop more if you simmer more, but I kept it simple with a short simmer time and it was still very flavorful.
• If you choose to use half and half or milk instead of cream, I recommend adding it after simmering. This is to prevent curdling. With the heavy cream, I added it right away and it wasn’t a problem.
• If you use frozen spinach, thaw and drain it first. I do recommend fresh like I said above, but if you’re following my conversion amount (in the substitutions section) for frozen, thawing and draining gets you a better result. If you add it frozen, it can dilute the flavor of your soup and introduce excess liquid.

Recipe Variations

One of my favorite things about soups is they are so easy to customize with what I have on hand! Here are some ways I change it up sometimes:

• More vegetables – Saute celery, carrots, or mushrooms together with the onions for extra flavor and texture, or toss sun-dried tomatoes in with the broth for a tangy, slightly sweet flavor.
• Lemon – A squeeze of fresh lemon juice at the end adds a bright touch. I find this isn’t needed when I include the optional artichokes in this chicken Florentine soup recipe (since they are tangy), but add it when I don’t have them.
• Spicy – If you like some heat, add a pinch of red pepper flakes.
• Rice – If you want it more hearty, stir in 2 cups of cooked rice, or add 2/3 cup of uncooked rice and let the soup simmer for at least 20 minutes until it’s soft. I recommend adding an extra 2 1/2 cups broth and 1/2 cup cream if you use cooked rice, or 4 cups broth and 1 cup cream for uncooked. If you use cauliflower rice , add it in the last 2-3 minutes of simmering, and use the same amount of extra liquid as cooked rice.
• Prefer a thicker soup? Before adding the spinach, ladle out a cup of broth and whisk it with either a 1-2 tablespoons of arrowroot powder or a cup of parmesan cheese. Once it’s smooth, stir it back into the soup.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1 tbsp Unsalted butter (or olive oil for dairy-free) ▢
• 4 cloves Garlic (minced) ▢
• 1/2 large Onion (diced) ▢
• 2 tsp Italian seasoning ▢
• 4 cups Chicken broth, reduced sodium (or bone broth ) ▢
• 1 cup Heavy cream (or full-fat coconut milk for dairy-free) ▢
• 1 lb Shredded chicken (~2 cups) ▢
• 1 14-oz can Artichoke hearts (drain and chop into bite-sized pieces) ▢
• 1/2 tsp Sea salt (to taste) ▢
• 1/4 tsp Black pepper (to taste) ▢
• 10 oz Fresh spinach ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. In a large pot over medium heat, melt the butter. Add the garlic. Saute for about a minute, until fragrant.
2. Add the onions and Italian seasoning. Saute for 7-10 minutes , until slightly browned and just starting to caramelize. (You can saute for longer if you want them more caramelized.)
3. Add the chicken broth, cream, shredded chicken, and chopped artichoke hearts, if using (optional). Season with sea salt and black pepper to your taste.
4. Increase the heat to high and bring the chicken florentine soup to a boil. Reduce heat and simmer for about 5 minutes .
5. Reduce the heat to low. Add the spinach and stir until wilted. Adjust salt and pepper again if needed.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 cup

• Tips: Check out my recipe tips above for how to use raw chicken instead of cooked, notes on using frozen spinach, how to avoid curdling, and flavor tips.
• Variations: See my variations above for ways to change the flavor, add more veggies, make the soup or hearty, or make it thicker.
• Store & meal prep: Keep leftovers in an airtight container in the fridge for up to 3-4 days. The spinach won’t be as bright, but it’s still delicious and reheats well for my work lunches.
• Reheat: Warm on the stove over medium-low heat. Add an extra splash of broth or cream if the liquid reduces too much.
• Freeze: You can freeze this soup for up to 3 months, but it’s best to do this without the cream. Just add it fresh when reheating.
• Note on serving size: The nutrition info here is for a cup, which is a good serving size for a starter. Double it if you want to enjoy this chicken Florentine soup as a meal.

📖 Want more recipes like this? Find this one and many more in my Winter Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

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© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Creamy Chicken Florentine Soup

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

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The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Chicken Florentine Soup

My easy chicken Florentine soup recipe is a creamy, flavorful chicken spinach soup that’s both comforting and light. Ready in 20 minutes!

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/recipes/creamy-chicken-florentine-soup-recipe/

Ingredients

• 1 tbsp Unsalted butter (or olive oil for dairy-free)
• 4 cloves Garlic (minced)
• 1/2 large Onion (diced)
• 2 tsp Italian seasoning
• 4 cups Chicken broth, reduced sodium (or bone broth )
• 1 cup Heavy cream (or full-fat coconut milk for dairy-free)
• 1 lb Shredded chicken (~2 cups)
• 1 14-oz can Artichoke hearts (drain and chop into bite-sized pieces)
• 1/2 tsp Sea salt (to taste)
• 1/4 tsp Black pepper (to taste)
• 10 oz Fresh spinach

Instructions

1. In a large pot over medium heat, melt the butter. Add the garlic. Saute for about a minute, until fragrant.
2. Add the onions and Italian seasoning. Saute for 7-10 minutes , until slightly browned and just starting to caramelize. (You can saute for longer if you want them more caramelized.)
3. Add the chicken broth, cream, shredded chicken, and chopped artichoke hearts, if using (optional). Season with sea salt and black pepper to your taste.
4. Increase the heat to high and bring the chicken florentine soup to a boil. Reduce heat and simmer for about 5 minutes .
5. Reduce the heat to low. Add the spinach and stir until wilted. Adjust salt and pepper again if needed.

Maya’s Recipe Notes

Serving size: 1 cup

• Tips: Check out my recipe tips above for how to use raw chicken instead of cooked, notes on using frozen spinach, how to avoid curdling, and flavor tips.
• Variations: See my variations above for ways to change the flavor, add more veggies, make the soup or hearty, or make it thicker.
• Store & meal prep: Keep leftovers in an airtight container in the fridge for up to 3-4 days. The spinach won’t be as bright, but it’s still delicious and reheats well for my work lunches.
• Reheat: Warm on the stove over medium-low heat. Add an extra splash of broth or cream if the liquid reduces too much.
• Freeze: You can freeze this soup for up to 3 months, but it’s best to do this without the cream. Just add it fresh when reheating.
• Note on serving size: The nutrition info here is for a cup, which is a good serving size for a starter. Double it if you want to enjoy this chicken Florentine soup as a meal.

📖 Want more recipes like this? Find this one and many more in my Winter Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)

FREE 5-Ingredient Recipe EBook

• Why You Need My Chicken Florentine Soup Recipe
• Ingredients & Substitutions
• How To Make Chicken Spinach Soup
• My Recipe Tips
• Recipe Variations
• Chicken Florentine Soup Recipe card
• Recipe Reviews

I’ve been making this chicken Florentine soup for years, but let me tell you why I’ve had it on repeat lately. It’s not because it has just a few simple ingredients. It’s not because it’s cozy, flavorful, and creamy. It’s not even because of the amazing creamy texture. Or the fact that it’s a light meal all by itself. Or that the flavors remind me of my trips to Italy. The biggest reason I love this chicken spinach soup so much is that it’s one of the few dishes with spinach that my kids actually love. If you have picky eaters that won’t eat spinach, make this recipe with me and I think you’ll change their mind!

Why You Need My Chicken Florentine Soup Recipe

• Perfect balance of creamy, flavorful, and light – If you like my chicken Florentine , this is like a lighter version in soup form. Unlike some thicker recipes that are super heavy, or others that kind of “taste too healthy”, mine is a good mix. Think tender chicken, fresh spinach, and artichoke hearts in a comforting, light, and creamy broth. It’s a cozy meal for a chilly day, but not so rich that you’ll need a nap after!
• Just a few simple ingredients – You probably have everything you need on hand! I love that I can throw this together on a whim.
• Faster than most soup recipes – Most soups need to simmer for a while, but my chicken spinach soup comes together in just 20 minutes. And I like that it’s a veggie-packed dish without much chopping. It’s the perfect weeknight dinner recipe !
• Great for most seasons – The fresh ingredients in this chicken Florentine soup make me think of spring (perfect right now!), but it’s also satisfying in the fall and winter.

Ingredients & Substitutions

Here I explain the best ingredients for my chicken spinach soup recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Chicken – I like to make a big batch of shredded chicken in the pressure cooker and freeze it for easy meals like this. But any leftover chicken works—rotisserie chicken, baked, whatever you have! You can even start with raw chicken (see my tips below).
• Spinach – Unlike my blended spinach soup where it doesn’t matter, I highly recommend fresh spinach here for the best texture. If all you have is frozen, use 6 ounces, or a little more than half of a typical 10-ounce package.
• Aromatics – Diced onions and minced garlic! If you’re short on time, 2 teaspoons of the jarred kind works too. And while I like the flavor of yellow onion in this chicken Florentine soup, you can totally use white or sweet onions if you like.
• Artichoke Hearts – Optional, but I recommend! They pair perfectly with spinach and creamy flavors, kind of like a soup version of spinach artichoke dip .
• Chicken Broth – I like using reduced-sodium broth so I can control the salt, but regular works too. You can also use bone broth .
• Heavy Cream – The creamy part, of course! You can also use half and half for a lighter version (see my tips on this), or full-fat coconut milk for dairy-free or Whole30 version.
• Unsalted Butter – I use this to saute the onion and garlic, but feel free to use olive oil.
• Italian Seasoning , Sea Salt & Black Pepper – All the flavor without a long spices list. If you don’t have the blend, just toss in some dried basil, oregano, or thyme.

How To Make Chicken Spinach Soup

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Saute the aromatics. Melt the butter in a Dutch oven over medium heat. Saute the garlic first, then toss in the onions and Italian seasoning. Cook until soft and slightly browned.
2. Add everything else except spinach, and simmer. Pour in the broth, cream, chicken, and artichokes (if using). Season with the salt and pepper. Simmer the soup for a few minutes.

1. Add the spinach. Lower the heat to stop simmering, and stir in the spinach until it wilts. Adjust the seasoning to your taste here if you like. Pour your creamy chicken Florentine soup into bowls and enjoy!

My Recipe Tips

• If you like caramelized onions and have the time, this adds even more flavor. Just reduce the heat and cook them for longer before proceeding to the next step. I love the sweetness this adds when I have time to do it!
• You can totally use raw chicken if you don’t have any cooked. I often take advantage of this chicken Florentine soup recipe to use up leftover chicken, but you can also cook raw boneless chicken breasts or thighs right in the pot, too. You’ll need to simmer it for longer, about 10-15 minutes (or until the chicken reaches 165 degrees F). Then, remove and shred with 2 forks and return to the soup.
• The amount of salt you need can vary. It depends on how salty your broth is, if your shredded chicken is already salted, and your personal preference.
• Feel free to simmer this chicken spinach soup for longer. The flavors develop more if you simmer more, but I kept it simple with a short simmer time and it was still very flavorful.
• If you choose to use half and half or milk instead of cream, I recommend adding it after simmering. This is to prevent curdling. With the heavy cream, I added it right away and it wasn’t a problem.
• If you use frozen spinach, thaw and drain it first. I do recommend fresh like I said above, but if you’re following my conversion amount (in the substitutions section) for frozen, thawing and draining gets you a better result. If you add it frozen, it can dilute the flavor of your soup and introduce excess liquid.

Recipe Variations

One of my favorite things about soups is they are so easy to customize with what I have on hand! Here are some ways I change it up sometimes:

• More vegetables – Saute celery, carrots, or mushrooms together with the onions for extra flavor and texture, or toss sun-dried tomatoes in with the broth for a tangy, slightly sweet flavor.
• Lemon – A squeeze of fresh lemon juice at the end adds a bright touch. I find this isn’t needed when I include the optional artichokes in this chicken Florentine soup recipe (since they are tangy), but add it when I don’t have them.
• Spicy – If you like some heat, add a pinch of red pepper flakes.
• Rice – If you want it more hearty, stir in 2 cups of cooked rice, or add 2/3 cup of uncooked rice and let the soup simmer for at least 20 minutes until it’s soft. I recommend adding an extra 2 1/2 cups broth and 1/2 cup cream if you use cooked rice, or 4 cups broth and 1 cup cream for uncooked. If you use cauliflower rice , add it in the last 2-3 minutes of simmering, and use the same amount of extra liquid as cooked rice.
• Prefer a thicker soup? Before adding the spinach, ladle out a cup of broth and whisk it with either a 1-2 tablespoons of arrowroot powder or a cup of parmesan cheese. Once it’s smooth, stir it back into the soup.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1 tbsp Unsalted butter (or olive oil for dairy-free) ▢
• 4 cloves Garlic (minced) ▢
• 1/2 large Onion (diced) ▢
• 2 tsp Italian seasoning ▢
• 4 cups Chicken broth, reduced sodium (or bone broth ) ▢
• 1 cup Heavy cream (or full-fat coconut milk for dairy-free) ▢
• 1 lb Shredded chicken (~2 cups) ▢
• 1 14-oz can Artichoke hearts (drain and chop into bite-sized pieces) ▢
• 1/2 tsp Sea salt (to taste) ▢
• 1/4 tsp Black pepper (to taste) ▢
• 10 oz Fresh spinach ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. In a large pot over medium heat, melt the butter. Add the garlic. Saute for about a minute, until fragrant.
2. Add the onions and Italian seasoning. Saute for 7-10 minutes , until slightly browned and just starting to caramelize. (You can saute for longer if you want them more caramelized.)
3. Add the chicken broth, cream, shredded chicken, and chopped artichoke hearts, if using (optional). Season with sea salt and black pepper to your taste.
4. Increase the heat to high and bring the chicken florentine soup to a boil. Reduce heat and simmer for about 5 minutes .
5. Reduce the heat to low. Add the spinach and stir until wilted. Adjust salt and pepper again if needed.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 cup

• Tips: Check out my recipe tips above for how to use raw chicken instead of cooked, notes on using frozen spinach, how to avoid curdling, and flavor tips.
• Variations: See my variations above for ways to change the flavor, add more veggies, make the soup or hearty, or make it thicker.
• Store & meal prep: Keep leftovers in an airtight container in the fridge for up to 3-4 days. The spinach won’t be as bright, but it’s still delicious and reheats well for my work lunches.
• Reheat: Warm on the stove over medium-low heat. Add an extra splash of broth or cream if the liquid reduces too much.
• Freeze: You can freeze this soup for up to 3 months, but it’s best to do this without the cream. Just add it fresh when reheating.
• Note on serving size: The nutrition info here is for a cup, which is a good serving size for a starter. Double it if you want to enjoy this chicken Florentine soup as a meal.

📖 Want more recipes like this? Find this one and many more in my Winter Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

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Creamy Chicken Florentine Soup