Creamy, cheesy, and comforting, this Chicken Florentine Soup will warm you up and brighten up any day. Featuring mushrooms, a bunch of veggies, Parmesan cheese, and croutons!
It has been a while since I posted a soup recipe on the blog. To be more exact – this Vegetable Beef Soup in June. It’s kinda strange keeping in mind that fall and winter are considered to be soup seasons! Well, I actually made quite a significant number of soups during the last months but somehow they didn’t make it to the blog. Not today, though!
Let me present you one of my all-time favorites – Chicken Florentine Soup. It’s creamy, it’s hearty, it’s everything you want a comforting soup to be.
This soup is so good that I am posting it for the second time on the blog already! The last post was way back in 2014. I decided to make a new one because my photography has improved significantly and who doesn’t want to look at more eye-appealing pictures before making a recipe, right?
Um, what’s more to say about this gorgeous soup? It also features mushrooms, a bunch of various veggies, and is topped with grated Parmesan cheese or croutons, or BOTH! Silly me, I forgot to get bread for croutons this time and I didn’t have any stale one at the moment. Ugh, of course it had to happen exactly today. We always have some stale bread at home but, of course, not today. Uh uh. Well, but you got the point. I usually top my Chicken Florentine Soup with both Parmesan and croutons. It tastes the best this way!
If I still haven’t convinced you, I give up. But I hope I did. Because I can’t imagine a person who would resist a bowl of this creamy, cheesy, comforting goodness. This soup will warm you up from the inside and make even the darkest day brighter. Seriously, guys. Try it and come back to thank me later!
- 1 tablespoon olive oil
- 1 lb. (450g) chicken breast, boneless, skinless, cut into bite-size pieces
- ½ plus ⅛ teaspoon salt, divided
- ¼ plus ⅛ teaspoon freshly ground black pepper, divided
- 2 tablespoons unsalted butter
- 4 oz. (115g) button mushrooms, rinsed and sliced
- 1 leek, halved and chopped (white & light green parts only)
- ½ cup bell pepper, diced
- ½ cup carrots, sliced thin
- 2 cloves garlic, minced
- 1 teaspoon white wine vinegar
- 1 teaspoon dried thyme
- 2 tablespoons all-purpose flour
- 4 cups low-sodium chicken broth
- 2 cups water
- 3 oz. (85g) fresh baby spinach leaves, roughly chopped
- ½ cup heavy cream, at room temperature
- grated Parmesan cheese, for serving (optional)
- croutons, for serving (optional)
- In a large skillet, heat the olive oil and add the chicken. Season with ½ teaspoon salt and ¼ teaspoon pepper. Cook until the chicken is cooked through, for about 5 minutes. Transfer to a plate and set aside.
- Heat the butter in a large heavy pot and add the mushrooms, leek, bell pepper, and carrots. Cook, stirring, until softened, for about 5 minutes. Add ⅛ teaspoon salt, ⅛ teaspoon pepper, and garlic, and cook,stirring, for 1-2 minutes more.
- Add the white wine and thyme, and cook for a minute more. Now add the flour and stir to coat the veggies. Cook for 1 minute more. Add the chicken broth, water, and simmer on a low heat for 15 minutes. Add the spinach and cooked chicken and cook for another 15 minutes. Stir in the heavy cream and simmer for 3-5 minutes more.
- Top with the Parmesan cheese and croutons, if desired, and serve. Enjoy!