Chicken Florentine Soup
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 or my Cream of Chicken Soup.
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
chicken broth
dried minced onion
dried minced garlic
spinach
cream cheese
salt and pepper
shredded parmesan cheese, optional
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Chicken Florentine Soup
Ingredients
- 6 cups cooked shredded chicken
- 3 cups chicken broth
- 2 tbsp dried minced onion
- 1 tbsp dried minced garlic
- 12 oz frozen spinach
- 4 oz cream cheese cut into cubes
- salt and pepper
- shredded parmesan cheese optional
Instructions
- 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.
Nutrition
How do you think this would turn out with vegan cream cheese? I have a lactose intolerant partner, but I am dying for chicken florentine soup!
I haven’t tested that so I’m not sure. You could try adding a bit to a small amount to make sure it melts.
What a fabulous idea- one of my favorite entrees in a soup. The whole family loved it.
Do you thaw and drain/squeeze the frozen spinach?
Nope, I just add it frozen.
Could this be done with frozen chicken breasts and cooked in the crock pot?
Sure! I’m not positive the exact timing for frozen chicken breasts though so I’d just check them after a few hours.
Sounds delish, but I’d prefer to not use cream cheese or any cream. Can I leave it out?
Yes, or you can sub in a little coconut milk.
Can I use fresh spinach in place of the frozen? Would I sue the same amount if so? I am new to cooking spinach, not sure why I waited 25 years but I know this soup sounds great and I want to make it for dinner.
If using fresh spinach I would just add a few handfuls at a time until it seems like enough.
This soup sounds delicious! Will try it soon! I have loved all of your recipes that I’ve tried and I’ve saved several more to my phone! Thanks for sharing!!