This light and creamy Chicken Florentine Soup is loaded with chicken and spinach. It is a perfect lunch or dinner on a cold day.
I love easy soups in the cold weather. Especially easy soups that use up leftover ingredients. I make shredded chicken once or twice a month without really knowing what I'm going to use it for ahead of time. Sometimes I use it in casseroles like my Chicken Cordon Bleu Casserole or in dips like my Jalapeno Popper Dip. Other times I use shredded chicken in appetizers like Spicy Chicken Empanadas with Cilantro Sour Cream or in soups like this one. It always cuts down my prep time to have shredded chicken ready to go.
Thick or Thin?
This is a thick and hearty soup since it has a lot of chicken. If I was Rachael Ray I'd call it a stoup (half stew, half soup) but I'm not. And, to be perfectly honest, I'm not a big fan of silly made-up words. I'd rather just call it a soup or a stew. We don't really need another word for a thick soup, right?
Can I make this vegetarian?
Yes. You can use all spinach and omit the chicken. Or if you'd like you can half the chicken and double the spinach. It is a little more economical that way. Personally, I'm happy if my kids eat any spinach so I wasn't going to push it. My other favorite way to get them to eat spinach is in my Bacon Chicken Caesar Casserole. I bet this soup would also be excellent with some crumbled bacon on top. Next time I make it I will be trying that.
Chicken Florentine Soup Ingredients:
cooked shredded chicken
dried minced onion
dried minced garlic
salt and pepper
shredded parmesan cheese, optional
- Combine the first 5 ingredients in a large saucepan and bring to a simmer. Add the cubed cream cheese and stir until it melts. Season with salt and pepper. Serve with shredded parmesan cheese.