Description
Cozy Chicken Florentine Soup is a rich and comforting one-pot meal featuring tender chicken tenders simmered in a flavorful broth with sun-dried tomatoes, garlic, and Italian herbs. Finished with creamy heavy cream, fresh baby spinach, and grated Parmesan, this soup delivers a luscious texture and vibrant taste perfect for chilly days.
Ingredients
Soup Base
- 2 TBSP olive oil
- 1 LB chicken tenders (Boneless, skinless chicken breasts or thighs also work)
- Sea salt + cracked pepper, to taste
- 1/2 red onion, chopped (about 1.5 cups)
- 3 garlic cloves, minced
- 1 6.7 oz jar 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 (Pinot Grigio or Sauvignon Blanc recommended)
Vegetables and Cheese
- 3-4 handfuls baby spinach, torn or roughly chopped
- 1.5 cups heavy whipping cream (or half & half as substitute)
- 1/2 cup grated Parmesan Reggiano
Instructions
- Heat oil and cook chicken: Warm olive oil over medium heat in a large stock pot or Dutch oven. Season chicken tenders with salt and pepper. Once oil is hot, add chicken and cook for 4-5 minutes per side until golden and internal temperature reaches 160º F. Remove chicken and set aside on a paper towel-lined plate.
- Sauté aromatics: Add additional olive oil to the pot if needed. Add chopped onions with a pinch of salt and cook until they sweat, about 2-3 minutes. Stir in minced garlic, Italian seasoning, and chopped sun-dried tomatoes, cooking briefly to release flavors.
- Coat vegetables with flour: Sprinkle flour over the vegetables and stir to coat evenly, which will help thicken the soup base.
- Deglaze with wine and add broth: Pour in the white wine and allow it to simmer for 2-3 minutes to reduce slightly. Then add the chicken broth and bring the mixture up to a rolling boil over medium-high heat.
- Simmer with spinach and shred chicken: Reduce heat to low and add the torn baby spinach. Let the soup simmer gently for 15 minutes while shredding the cooked chicken with two forks. Add shredded chicken back into the pot.
- Temper the cream: To prevent curdling, ladle 1 cup of hot broth into a separate bowl and slowly whisk in the heavy cream until combined.
- Finish the soup: Stir the cream mixture back into the pot. Gradually incorporate the grated Parmesan cheese, stirring until melted and fully integrated. Taste and adjust salt as needed.
- Serve: Ladle the soup into bowls and enjoy warm for a comforting meal.
Notes
- You can substitute chicken breasts or thighs for tenders if desired.
- Using half & half instead of heavy cream will result in a lighter soup.
- Make sure to temper the cream with hot broth to avoid curdling.
- White wine adds flavor but can be omitted or replaced with additional broth for a non-alcoholic version.
- Leftovers keep well refrigerated for 3-4 days and can be reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
