This post contains affiliate links. Please see our disclosure policy.
This delicious and warming Chicken Florentine Soup gives the classic French entrée a swoon-worthy makeover. It’s packed with tender shredded chicken, sun-dried tomatoes, baby spinach, and cream, creating a super silky broth.
If I love a dish and can turn it into a soup, I absolutely will. Homemade soup is a weekly thing around here once the weather turns cold, so variety is key (and a little creativity doesn’t hurt). Chicken Florentine felt like an obvious choice for a soup makeover—chicken, spinach, garlic, a creamy sauce…it was practically asking for it.
Looking for more fun, cozy soups like this one? Check out my creamy chicken marsala soup, my hearty vegetable lasagna soup, and this cozy chicken tortilla soup. They’re every bit as comforting (and just as good reheated the next day).
Table of Contents
Why You’ll Love This Recipe
- It turns a classic dish into a soup—Chicken Florentine is delicious, soup is comforting, so bringing the two together seems right. You’ll love curling up with the flavors in this bowl.
- It eats like a meal—Paired with a fresh hunk of bread, this soup can be dinner—and lunch for the days that follow.
Ingredients & Modifications
The complete recipe with measurements is in the recipe card below.
- Chicken tenderloins: These cook quickly, which is why they’re my first choice when making chicken soups, but you could use boneless, skinless chicken breasts or thighs. Just note that cooking time will vary.
- Italian seasoning: I like using my own homemade Italian seasoning blend. You could also use a 50/50 mix of dried basil and oregano if you don’t have Italian seasoning on hand and want to keep things simple while staying true to the flavors.
- Sun-dried tomatoes: I use the ones jarred in oil because they’re tender and ready to use. In a pinch, you can use the dry-packed sun-dried tomatoes. It won’t be necessary to rehydrate them either, since they’ll tenderize in the broth.
- White wine: Use a dry white wine, like pinot grigio or sauvignon blanc. If you prefer to omit the wine, swap it with extra chicken broth.
How to Make Chicken Florentine Soup
Step 1: Cook the Chicken
Heat the olive oil in a large stock pot or Dutch oven over medium heat. Season both sides of the chicken tenderloins with salt and pepper, then add them to the pot once the oil’s hot. Cook for 4-5 minutes per side, until golden and cooked through (about 160ºF inside). Transfer to a paper towel-lined plate and set aside.
Step 2: Sautée the Veggies
Add a little more oil to the pot, then toss in the onions with a pinch of salt. Let them cook until soft and translucent, then stir in the garlic, Italian seasoning, and sun-dried tomatoes. Sprinkle flour over the veggies and stir to coat. Pour in the wine, scraping up any bits from the bottom, and let it simmer for a few minutes to cook off the alcohol.
Step 3: Add the Broth and Simmer
Add the broth, turn the heat up to medium-high, and bring everything to a low boil. Once boiling, reduce to a gentle simmer, toss in the spinach, and let it bubble away for about 15 minutes.
Step 4: Shred the chicken
While the soup simmers away, transfer the cooked chicken to a cutting board and shred it with two forks. (Another option: transfer the cooked chicken to a large mixing bowl and shred it with a hand mixer by placing the beaters into the meat and turning it on to the lowest setting.)
Step 5: Temper the Cream
Ladle 1 cup of the broth into a medium bowl or a large glass measuring cup, then slowly whisk in the cream. This helps keep it from curdling. Pour that creamy mixture back into the pot.
Step 6: Stir in the Cheese
One handful at a time, letting it melt before adding more.
Give it a taste and adjust the salt as needed—cozy, creamy perfection.
What to Serve With Chicken Florentine Soup
- Carbs: a nice hunk of fresh bread
- Salad: Greek salad with feta, Caesar salad with homemade Caesar dressing, pesto pasta salad
- Veggies: Parmesan roasted zucchini, air fryer green beans, oven-roasted broccoli
Frequently Asked Questions
This soup is a play on the classic French dish, Chicken Florentine. It takes the dish’s components—like chicken, spinach, and Mornay sauce—and adds a brothy twist, creating a luscious, cozy meal.
A traditional Chicken Florentine includes boneless, skinless chicken breasts, a little flour, butter, olive oil, and plenty of fresh spinach. For that creamy, dreamy sauce, recipes call for shallots, garlic, dry white wine, chicken broth, and heavy cream—plus the usual suspects: salt, pepper, and a touch of Italian seasoning. A super important component is the Parmesan—it’s what gives the whole thing its flavor and richness.
Storage & Reheating
- Leftovers can be stored in an airtight container in the fridge for 3-4 days.
- To reheat leftovers in a microwave, transfer the soup to a microwave-safe bowl and heat in 30-second increments until warmed through. For the stovetop, transfer the leftovers to a small pot and heat over low-medium heat until heated through, stirring occasionally.
Cozy Chicken Florentine Soup
Ingredients
- 2 TBSP olive oil
- 1 LB chicken tenders, Boneless, skinless chicken breasts or thighs also work.
- Sea salt + cracked pepper
- 1/2 red onion, chopped (yields about 1.5 cups)
- 3 garlic cloves, minced
- 1 6.7 oz jar (give or take) of sun-dried tomatoes in oil, drained and chopped
- 1 tsp Italian seasoning
- 2 TBSP all purpose flour
- 8 cups chicken broth
- 1/2 cup dry white wine, I usually use pinot grigio or sauvignon blanc
- 3-4 handfuls of baby spinach, torn or roughly chopped
- 1.5 cups heavy whipping cream, You could also use half & half
- 1/2 cups grated Parmesan Reggiano
Instructions
- Heat the olive oil over medium heat in a large stock pot or Dutch oven.
- Sprinkle a bit of salt and pepper over the chicken tenders. Once the oil is hot, place the chicken tenders into the pot and cook for about 4-5 minutes on each side, until they're slightly golden in color and have an internal temperature of 160º F.
- Transfer the chicken to a paper towel lined plate.
- Drizzle a bit more oil to the pot if necessary; add the onions and a sprinkle of salt. Let the onions simmer until they sweat, about 2-3 minutes; stir in the garlic, Italian seasoning, and sun-dried tomatoes.
- Add the flour, mixing it in until the veggies are coated.
- Add the wine and let it simmer for 2-3 minutes. Pour in the broth, bring the heat up to medium-high and let the soup come to a rolling boil.
- Once boiling, bring the heat back down to low. Add the spinach and simmer for about 15 minutes. In the meantime you can shred your chicken tenders with two forks, then add the chicken to the soup as well.
Tempering the cream:
- Lastly, transfer 1 cup of the soup broth to a small to medium mixing bowl. Slowly whisk the cream into the broth. This will temper the cream which prevents curdling. Now, stir the creamy broth back into the soup pot, and stir in the cheese bit by bit to let it melt.
- Give the soup a taste test and adjust salt if needed; then enjoy!
Very tasty soup, and easy to make. I’ll definitely make this one again. Thank you!
What a yummy and flavorful soup! Definitely making this one again!