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Creamy Chicken Florentine Soup with Parmesan

Creamy chicken Florentine soup is a one-pot meal with tender chicken, wilted baby spinach, and a smooth Parmesan-flecked broth. It simmers in a Dutch oven and comes together with a rich, comforting texture.
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Prep Time 15 minutes
Cook Time 23 minutes
Total Time 38 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 490
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tbsp unsalted butter
  • 1 yellow onion medium, finely chopped
  • 3 cloves garlic minced
  • 0.25 cup all-purpose flour
  • 6 cups chicken broth
  • 1.5 lb chicken breasts boneless, skinless, cut into 1-inch pieces
  • 1 tsp Italian seasoning
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 cup heavy cream
  • 5 oz baby spinach
  • 0.75 cup Parmesan cheese finely grated

Equipment

  • 1 5- to 6-quart Dutch oven

Method
 

  1. Melt the butter in a 5- to 6-quart Dutch oven over medium heat.
  2. Add the onion and cook, stirring occasionally, until softened, 4 to 5 minutes.
  3. Stir in the garlic and cook for 30 seconds.
  4. Stir in the flour and cook for 1 minute.
  5. Gradually whisk in the chicken broth until smooth.
  6. Add the chicken, Italian seasoning, kosher salt, and black pepper, and bring to a gentle simmer.
  7. Cook, stirring occasionally, until the chicken reaches 165°F in the thickest pieces, 10 to 14 minutes.
  8. Stir in the heavy cream and spinach, then simmer gently until the spinach wilts, about 2 minutes.
  9. Remove the pot from the heat and stir in the Parmesan until melted.
  10. Serve.

Notes

For a smooth broth, whisk in the chicken broth gradually before adding the chicken. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended because the cream may separate. For a lighter dairy option, use half-and-half in place of heavy cream.