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–+ servings
Bowl of chicken florentine soup next to a hunk of fresh bread and a glass of wine.
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5 from 20 votes

Cozy Chicken Florentine Soup

This delicious and warming chicken florentine soup gives the classic French entrée a swoon-worthy makeover!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Main Course, Soup
Cuisine: American, French
Servings: 6 servings
Author: Dana Sandonato

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!