Description
A silky, satisfying Chicken Florentine Soup made with tender shredded chicken, fresh spinach, Parmesan, and a rich broth.
Ingredients
1 tablespoon olive oil
1 tablespoon unsalted butter
1 medium yellow onion, diced
1 medium carrot, peeled and diced
1 stalk celery, diced
3 cloves garlic, minced
4 cups low-sodium chicken broth
1.5 pounds boneless, skinless chicken breasts
1 teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon dried thyme
1 cup heavy cream
½ cup grated Parmesan cheese
3 tablespoons cornstarch mixed with 2–3 tablespoons water
2 cups fresh baby spinach
Instructions
1. In a large pot over medium heat, warm the olive oil and melt the butter.
2. Add the onion, carrot, and celery. Cook for about 3 minutes, until starting to soften. Stir in the garlic and cook for 30 seconds more.
3. Pour in the chicken broth and bring to a boil.
4. Add the chicken breasts, salt, pepper, and thyme. Reduce the heat and let the soup simmer, partially covered, for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F.
5. Remove the chicken and shred it using forks or your hands once cool enough to handle.
6. Stir the heavy cream and Parmesan cheese into the soup. Let it return to a gentle simmer.
7. Mix the cornstarch slurry into the pot, stirring until the soup thickens.
8. Add the shredded chicken and spinach. Cook for 2–3 minutes, until the spinach wilts.
9. Taste and adjust the seasoning as needed. Serve warm.
Notes
Adjust seasoning to taste. Add extra broth for a thinner texture or more Parmesan for richness.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American