Only two days until winter officially begins and I am already feeling it. I am sitting here with a warm sweater on sipping a cup of my favorite tea. I love winter when it’s snowy and beautiful outside but for now it’s just chilly and super wet. You know, the collision of autumn and winter, when it’s already cold but there is still plenty of mud and water in the streets. Yuck. However, we can change this negative mood with a bowl of warming, comforting Chicken Florentine Soup!
Chicken Florentine is a classic chicken dish that incorporates chicken, spinach, creamy white sauce and Parmesan cheese. This combination just can’t fail, right? Of course, there are many variations of this dish and ingredients can vary depending on individual tastes. The dish itself is not a soup. Chicken is fried with all other ingredients in a skillet. However I saw a genius idea somewhere to make a soup out of it and I loved it! After tasting this one, I can surely say that this timeless classic proved to be a winner as a soup too!
This chicken Florentine soup is so yummy and comforting. It is guaranteed to warm you from top to bottom! I would have to say it’s one of the best soups I have made in a while. It’s packed full of flavor and has a ton of veggies: mushrooms, leek, bell pepper, garlic, carrots & spinach. The perfect way to warm your tummy when the weather starts to show its nastier side. This soup has actually inspired me to try more new soups this winter!
The Parmesan cheese and croutons on top is the perfect final touch to this homey and delicious soup. We loved it and I know you will love it too!
P.S. This recipe was updated on January 26, 2017. Check out the new Chicken Florentine Soup post with the new pictures!
- 1 tablespoon olive oil
- 1 lb (450g) boneless skinless chicken breast , cut into bite-size pieces
- 1/2 plus 1/8 teaspoon salt , divided
- 1/4 plus 1/8 teaspoon freshly ground black pepper , divided
- 2 tablespoons unsalted butter
- 4 oz. (115g) button mushrooms , rinsed and sliced
- 1 leek , white and light green parts only, halved and chopped
- 1/2 cup bell pepper , diced
- 1/2 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
- 1/2 cup heavy cream , at room temperature
- grated Parmesan cheese , for serving
- croutons , for serving
- Heat the olive oil in a large skillet over medium-high heat and add chicken. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Saute until chicken is no longer pink outside, about 5 minutes. Remove chicken from pan and set aside.
- In a large heavy pot, heat the butter over medium heat. Add the mushrooms, leek, bell pepper and carrots and cook, stirring often, until softened (about 5 minutes). Stir in 1/8 teaspoon salt, 1/8 teaspoon pepper and garlic, and cook for 1-2 minutes, stirring constantly. Add white wine vinegar and thyme and cook 1 minutes more. Add flour to the vegetables, stirring to coat them all, and cook for 1 minute longer.
- Add chicken broth and water, and simmer slowly for 15 minutes. Add spinach leaves and chicken and continue simmering for another 15 minutes. Stir in heavy cream, simmer for 3-5 minutes. Taste and add more salt or pepper, if desired.
- Ladle soup into bowls and top with Parmesan cheese and croutons. Enjoy!