This 20-minute chicken florentine soup is a garlicky, creamy potful of goodness for chilly weeknights. Tender artichokes and spinach give it a pinch of Italian flair you’ll love!
Easy Chicken Florentine Soup Recipe
This creamy chicken florentine soup is proof that adding artichokes to a recipe doesn’t have to make it a complicated kind of fancy. There’s also lots of spinach, garlic, and plenty of herby seasoning for yummy Italian vibes. Served as a comforting dinner, this quick soup is great even if you freeze it for later or use leftover rotisserie chicken.
Why You’ll Love This Creamy Chicken Soup
Florentine chicken soup is the Italian version of chicken soup for the soul. It’s everyone’s favorite once they taste it!
- Easy but fancy. Once you sauté the garlic and onions, stir in the rest of the ingredients and let the soup simmer to warm perfection.
- Quick. It only takes 20 minutes to make! Everyone’s got that kind of time.
- Freezer-friendly. Pop it out of the freezer on hectic weeks to reduce the amount of time you spend in the kitchen.
- Family-friendly. Skip the spinach if you’ve got picky eaters at home to just make a creamy chicken soup for them.
What You’ll Need
Canned artichokes and coconut cream are convenient ingredients that take this creamy florentine chicken soup to the next level. Scroll to the recipe card at the bottom of the post for exact amounts.
- Extra virgin olive oil – This is also called “EVOO”. Avocado and coconut oil work too.
- Garlic – Fresh garlic is best, but feel free to use garlic powder.
- Yellow onion – White onion can be used instead.
- Italian seasoning – You can find it in the spice aisle at most grocery stores.
- Chicken broth – Choose low-sodium chicken or veggie broth.
- Coconut cream – If you’re not on a dairy-free diet, heavy cream is a great swap.
- Shredded chicken – Shredded turkey works too.
- Spinach – Feel free to use baby spinach or roughly chopped regular spinach.
- Canned artichoke hearts – You can use my Instant Pot Artichokes recipe if you remove the hearts.
- Salt and pepper – I prefer kosher salt and freshly-cracked pepper.
How to Make Creamy Chicken Florentine Soup
You only need 4 steps to throw this fancy-looking soup together. Scroll to the recipe card at the bottom of the post for more detailed instructions.
- Cook the garlic. Heat olive oil in a large pot over medium heat. Add the garlic and sauté for 1 minute until fragrant. Don’t let it burn.
- Caramelize the onions. Add the onions and Italian seasoning. Sauté for 7-10 minutes or until the onions begin to turn light brown.
- Make the broth. Pour in the chicken broth, coconut cream, chicken, spinach, and artichoke hearts. Mix well and season with salt and pepper to taste.
- Simmer it. Bring the soup to a simmer and let it cook for 5 minutes or until the spinach wilts. Serve immediately and enjoy.
Tips & Variations
Nothing is more Italian than adding pasta and parmesan cheese to a bowl of soup.
- Shred parmesan on top. Increase the Italian flair of this recipe by topping it with lots of freshly-grated parmesan. Add it to taste.
- Use rotisserie chicken. Leftover rotisserie chicken is a great way to reduce food waste and avoid cooking and shredding your own chicken.
- Add pasta. Stir in 1/2 cup pastina or your favorite short pasta during the last 15 minutes of cooking time to make this soup even more comforting.
- Make it spicy. Sprinkle in red pepper flakes or chili oil to taste to give each spoonful a kick of heat.
- Thicken it. Make a cornstarch slurry by whisking 1/2 tablespoon cornstarch and 3 tablespoons water until smooth. Add it to the soup during the last 20 minutes of cooking time to help the broth thicken.
- Use homemade. Opt for homemade chicken broth if you’ve got some on hand make this soup way better and extra wholesome.
This chicken florentine soup is a great dinner on its own, but you can always pair it with sliced bread for a heartier meal. I love toasty sliced baguettes, ciabatta, breadsticks, and even flatbread. It can also be served as a side for my Stuffed Chicken Breast or Italian Parmesan Chicken.
How to Store & Reheat Leftovers
Keep some in the freezer for days when you don’t want to cook at all.
- Fridge: Place it in an airtight container for up to 5 days.
- Freezer: Prepare it without the coconut cream. Pour the cooled soup in serving-size portions in freezer-friendly bags or containers. Freeze for up to 3 months. Thaw it overnight in the fridge and add the coconut milk as you reheat it.
- To reheat it: Microwave it for up to a minute or until warm. You can also heat it in a pot over medium-high heat for 7-8 minutes, stirring occasionally.
More Cozy Soup Recipes To Try
- Creamy Roasted Cauliflower Soup
- The Best Chicken Noodle Soup
- Beef Pho Noodle Soup
- Baked Sweet Potato Soup
- Healthy Turkey Tortilla Soup
Creamy Chicken Florentine Soup
- 1 tablespoon extra virgin olive oil
- 4 cloves garlic minced
- 1/2 large yellow onion diced
- 2 teaspoon dried Italian seasoning
- 4 cups chicken broth reduced sodium
- 1 cup coconut cream
- 1 pound of shredded chicken
- 10 ounces spinach
- 1 14- oz can artichoke hearts drained and chopped
- ½ teaspoon kosher salt
- ¼ teaspoon of ground black pepper more to taste
- In a large pot over medium heat, add olive oil. Add in the garlic. Saute for about a minute, until fragrant, but do not brown.
- Add the onions and Italian seasoning. Saute for 7-10 minutes, until lightly browned and just starting to caramelize.
- Add the chicken broth, coconut cream, shredded chicken, and spinach. Add the chopped artichoke hearts. Season with kosher salt and black pepper to taste, add more as desired
- Bring to a simmer, then simmer for about 5 minutes, until the spinach wilts and soup is hot.