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 the 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.
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?
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 – Low Carb, Grain Free, THM S
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
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.
- 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
- 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.