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5 from 3 votes

Creamy Chicken Florentine Soup

Creamy, cheesy, and hearty, this Chicken Florentine Soup is guaranteed to warm you up from the inside!
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Servings: 4
Author: Yummy Addiction


  • 1 tablespoon olive oil
  • 1 lb (450g) boneless skinless chicken breast , 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 white and light green parts only, halved and chopped
  • 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 (optional), for serving
  • croutons (optional), for serving


  • 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!