Creamy and Delicious Chicken Florentine Soup: A Step-by-Step Recipe
Chicken Florentine Soup is a comforting and flavorful dish that combines tender chicken, fresh spinach, and a creamy broth. This recipe is perfect for a chilly evening or whenever you’re craving a hearty and healthy meal. It’s surprisingly easy to make and can be adapted to your liking with different vegetables or spices. Let’s dive into this step-by-step guide to creating the perfect Chicken Florentine Soup.
Why You’ll Love This Chicken Florentine Soup
* **Comforting and Flavorful:** The creamy broth, tender chicken, and fresh spinach create a delightful combination of flavors and textures.
* **Easy to Make:** This recipe is straightforward and doesn’t require any complicated techniques.
* **Healthy and Nutritious:** Packed with protein, vitamins, and minerals, this soup is a wholesome and satisfying meal.
* **Versatile:** You can easily customize this recipe with your favorite vegetables or spices.
* **Great for Meal Prep:** This soup tastes even better the next day, making it perfect for meal prepping.
Ingredients You’ll Need
* 1 tablespoon olive oil
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 2 carrots, peeled and diced
* 2 celery stalks, diced
* 8 cups chicken broth
* 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
* 1 teaspoon dried Italian seasoning
* 1/2 teaspoon salt, or to taste
* 1/4 teaspoon black pepper, or to taste
* 10 ounces frozen chopped spinach, thawed and squeezed dry
* 1 cup heavy cream
* 1/4 cup grated Parmesan cheese, plus more for garnish
* Fresh parsley, chopped, for garnish (optional)
Equipment You’ll Need
* Large pot or Dutch oven
* Cutting board
* Knife
* Measuring cups and spoons
* Wooden spoon or spatula
Step-by-Step Instructions
Step 1: Sauté the Vegetables
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery and cook until softened, about 5-7 minutes. Stir occasionally to prevent burning.
Step 2: Add Garlic and Aromatics
Add the minced garlic and dried Italian seasoning to the pot. Cook for another minute, stirring constantly, until fragrant. This will enhance the overall flavor of the soup.
Step 3: Add Chicken Broth and Chicken
Pour in the chicken broth and bring to a boil. Add the bite-sized chicken pieces, salt, and pepper. Reduce the heat to a simmer and cook until the chicken is cooked through, about 10-15 minutes. Make sure the internal temperature of the chicken reaches 165°F (74°C) to ensure it is safe to eat.
Step 4: Add Spinach
Stir in the thawed and squeezed dry spinach. Cook for another 2-3 minutes until the spinach is heated through. Squeezing the spinach is crucial to remove excess water and prevent the soup from becoming watery.
Step 5: Add Cream and Parmesan Cheese
Stir in the heavy cream and Parmesan cheese. Cook for another 2-3 minutes until the cheese is melted and the soup is heated through. Do not boil the soup after adding the cream, as it may curdle.
Step 6: Serve and Garnish
Remove the soup from the heat and ladle it into bowls. Garnish with extra grated Parmesan cheese and fresh parsley, if desired. Serve immediately and enjoy!
Tips and Variations
* **Use Rotisserie Chicken:** For a quicker meal, use shredded rotisserie chicken instead of cooking raw chicken. Add it in the last few minutes of cooking to heat it through.
* **Add More Vegetables:** Feel free to add other vegetables like mushrooms, potatoes, or zucchini to the soup.
* **Make it Gluten-Free:** Ensure your chicken broth is gluten-free. The rest of the ingredients are naturally gluten-free.
* **Make it Dairy-Free:** Substitute the heavy cream with coconut milk or a dairy-free creamer alternative. Omit the Parmesan cheese or use a dairy-free Parmesan substitute.
* **Spice it Up:** Add a pinch of red pepper flakes for a little heat.
* **Use Fresh Spinach:** If you prefer fresh spinach, use about 1 pound of fresh spinach and chop it before adding it to the soup. You may need to cook it for a slightly longer time to wilt it.
* **Thicken the Soup:** If you prefer a thicker soup, you can whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the soup during the last few minutes of cooking.
* **Add Noodles or Rice:** Adding cooked pasta like ditalini or rice will make the soup more substantial. Cook the pasta or rice separately and add it to the soup just before serving to prevent it from becoming mushy.
Serving Suggestions
* Serve with crusty bread or garlic bread for dipping.
* Pair with a side salad for a complete meal.
* Enjoy as a comforting lunch or dinner.
Storage Instructions
* **Refrigerate:** Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
* **Reheat:** Reheat the soup on the stovetop over medium heat or in the microwave until heated through. Be careful not to boil the soup after adding the cream to prevent it from curdling.
* **Freeze:** While the soup can be frozen, the texture may change slightly due to the cream. If you plan to freeze the soup, it’s best to omit the cream and add it after thawing and reheating. Store in an airtight container in the freezer for up to 2-3 months.
Nutritional Information (Approximate)
* Calories: 350
* Protein: 30g
* Fat: 20g
* Carbohydrates: 15g
* Fiber: 4g
*Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.*
Detailed Breakdown of Each Step
Let’s elaborate on each step of the Chicken Florentine Soup recipe to ensure a perfect outcome every time.
Step 1: Sauté the Vegetables (Detailed)
* **Choosing the Right Pot:** A large pot or Dutch oven is ideal for making soup because it provides ample space for all the ingredients and helps distribute heat evenly. If you don’t have a Dutch oven, a large, heavy-bottomed pot will work just fine.
* **Heating the Oil:** Ensure the olive oil is heated over medium heat before adding the vegetables. You’ll know the oil is ready when it shimmers slightly or when a drop of water flicked into the oil sizzles.
* **Chopping the Vegetables:** Uniformly chopped vegetables cook more evenly. Aim for a small dice for the onion, carrots, and celery. This will ensure they soften at the same rate and blend well into the soup.
* **Sautéing Process:** Sautéing the vegetables is crucial for building flavor. Cook the onion, carrots, and celery until they become translucent and tender. This usually takes about 5-7 minutes. Stir occasionally to prevent them from sticking to the bottom of the pot and burning. If the vegetables start to brown too quickly, reduce the heat slightly.
Step 2: Add Garlic and Aromatics (Detailed)
* **Mincing the Garlic:** Finely minced garlic releases its flavor more effectively. You can use a garlic press or mince the garlic by hand. Be careful not to burn the garlic, as it can become bitter.
* **Adding Italian Seasoning:** Dried Italian seasoning is a blend of herbs like oregano, basil, thyme, and rosemary. It adds a depth of flavor to the soup. If you don’t have Italian seasoning, you can use a combination of these herbs individually.
* **Cooking the Aromatics:** Cook the garlic and Italian seasoning for about a minute, stirring constantly, until fragrant. This process releases the essential oils and enhances the flavor of the soup. Keep the heat at medium to prevent burning.
Step 3: Add Chicken Broth and Chicken (Detailed)
* **Choosing Chicken Broth:** Use a high-quality chicken broth for the best flavor. You can use store-bought broth or homemade broth. Low-sodium broth is a good option if you’re watching your salt intake.
* **Cutting the Chicken:** Cut the chicken breasts into bite-sized pieces. This will ensure they cook evenly and are easy to eat in the soup. About 1-inch pieces are a good size.
* **Simmering the Soup:** Bring the chicken broth to a boil and then reduce the heat to a simmer. Simmering the soup allows the flavors to meld together and the chicken to cook through without becoming tough. Cook for about 10-15 minutes, or until the chicken is no longer pink and the internal temperature reaches 165°F (74°C).
* **Seasoning:** Adjust the salt and pepper to taste. Remember that the chicken broth may already contain some salt, so start with a smaller amount and add more as needed.
Step 4: Add Spinach (Detailed)
* **Thawing and Squeezing Spinach:** Thaw the frozen chopped spinach completely. Then, squeeze out as much excess water as possible. This step is crucial to prevent the soup from becoming watery. You can use your hands or a clean kitchen towel to squeeze out the water.
* **Cooking the Spinach:** Add the squeezed spinach to the soup and cook for 2-3 minutes, until it is heated through. Fresh spinach can be used as a substitute, you’ll need about 1 pound of fresh spinach. Wash the spinach thoroughly, remove any tough stems, and chop it before adding it to the soup. Fresh spinach may take slightly longer to wilt.
Step 5: Add Cream and Parmesan Cheese (Detailed)
* **Adding Heavy Cream:** Stir in the heavy cream slowly to prevent it from curdling. Do not boil the soup after adding the cream. Heating it gently ensures the cream remains smooth and creamy.
* **Adding Parmesan Cheese:** Grated Parmesan cheese adds a salty and savory flavor to the soup. Use freshly grated Parmesan for the best flavor. Stir the cheese into the soup until it is melted and well combined.
* **Heating Through:** Cook for another 2-3 minutes, until the cheese is melted and the soup is heated through. Taste the soup and adjust the seasoning if needed. You may want to add a pinch of salt or pepper to enhance the flavors.
Step 6: Serve and Garnish (Detailed)
* **Serving:** Ladle the soup into bowls and serve immediately. Hot soup is more flavorful and satisfying.
* **Garnishing:** Garnish with extra grated Parmesan cheese and fresh parsley for added flavor and visual appeal. Chopped fresh parsley adds a pop of freshness to the soup. Other garnishes you can use include croutons, a drizzle of olive oil, or a sprinkle of red pepper flakes.
Adapting for Dietary Needs
Chicken Florentine Soup can be easily adapted to meet various dietary needs and preferences. Here’s how to modify the recipe for common dietary restrictions:
Gluten-Free
The base recipe is naturally gluten-free. However, it’s essential to ensure that all ingredients used, particularly the chicken broth, are certified gluten-free. Many commercially available chicken broths may contain hidden gluten ingredients like modified food starch derived from wheat. Always read the labels carefully to avoid cross-contamination.
Dairy-Free
To make Chicken Florentine Soup dairy-free, the heavy cream and Parmesan cheese need to be substituted with dairy-free alternatives. Here’s how:
* **Heavy Cream Substitute:** Coconut milk (full-fat) is an excellent dairy-free substitute for heavy cream. It adds a similar richness and creaminess to the soup. Other options include cashew cream or oat cream, which have a milder flavor profile. Be aware that coconut milk might impart a slight coconut flavor to the soup, so adjust the seasoning accordingly.
* **Parmesan Cheese Substitute:** Nutritional yeast is a popular dairy-free substitute for Parmesan cheese. It has a cheesy, nutty flavor that works well in soups. You can also use dairy-free Parmesan cheese alternatives made from nuts or soy, which are available in many grocery stores.
When making these substitutions, add the coconut milk (or other dairy-free cream) in the same way as heavy cream, stirring it in during the last few minutes of cooking and avoiding boiling to prevent separation. Sprinkle nutritional yeast or dairy-free Parmesan on top of the soup just before serving.
Low-Carb/Keto
Chicken Florentine Soup is relatively low in carbohydrates, but you can further reduce the carb content by making a few adjustments:
* **Limit High-Carb Vegetables:** While the recipe already includes low-carb vegetables like spinach, carrots, and celery, be mindful of the quantities. If you wish to add other vegetables, opt for low-carb choices like zucchini, cauliflower, or bell peppers.
* **Avoid Starchy Thickeners:** If you prefer a thicker soup, avoid using cornstarch or flour as thickeners. Instead, consider using xanthan gum, a keto-friendly thickening agent. Use it sparingly, as a little goes a long way. Alternatively, you can blend a portion of the soup with an immersion blender to create a creamy texture without adding extra carbs.
* **Use Full-Fat Dairy:** Stick to full-fat heavy cream to increase the fat content and satiety of the soup. If using dairy-free alternatives, choose options with a higher fat content.
Vegetarian/Vegan
To adapt Chicken Florentine Soup into a vegetarian or vegan version, you’ll need to replace the chicken with a suitable plant-based alternative:
* **Chicken Substitute:** Tofu or plant-based chicken substitutes are great options. Firm or extra-firm tofu can be pressed to remove excess water, then cubed and sautéed with the vegetables for added flavor and texture. Plant-based chicken alternatives can be added towards the end of the cooking process to heat through.
* **Chicken Broth Substitute:** Use vegetable broth instead of chicken broth. Choose a high-quality vegetable broth to maintain the richness of the soup’s flavor. You can also make your own vegetable broth by simmering vegetable scraps (like onion peels, carrot tops, and celery ends) in water.
* **Dairy Alternatives:** As with the dairy-free adaptation, substitute heavy cream with coconut milk, cashew cream, or oat cream. Use nutritional yeast or dairy-free Parmesan cheese alternatives to replace Parmesan cheese.
Ensure all other ingredients used are vegan-friendly, and adjust the seasoning as needed to achieve the desired flavor profile.
Making it Ahead and Storing Leftovers
Chicken Florentine Soup is an excellent make-ahead dish. The flavors meld together over time, making it even more delicious the next day. Here’s how to prepare it in advance and store leftovers:
Making Ahead
* **Prepare the Soup:** Follow the recipe up to the point of adding the heavy cream and Parmesan cheese. Allow the soup to cool completely before storing it.
* **Storage:** Transfer the cooled soup to an airtight container and refrigerate it for up to 2-3 days. Leaving out the cream and cheese until reheating helps to maintain the texture and prevent curdling.
* **Reheating:** When ready to serve, reheat the soup on the stovetop over medium heat. Once heated through, stir in the heavy cream and Parmesan cheese. Cook for a few minutes until the cheese is melted and the soup is creamy. Avoid boiling the soup after adding the cream.
Storing Leftovers
* **Cooling:** Allow the soup to cool completely before storing it. This prevents condensation from forming inside the storage container, which can affect the texture and flavor of the soup.
* **Refrigerating:** Transfer the cooled soup to an airtight container and store it in the refrigerator for up to 3-4 days.
* **Freezing:** While Chicken Florentine Soup can be frozen, the texture may change slightly due to the cream content. For best results, omit the cream if you plan to freeze the soup. Add the cream after thawing and reheating. Store the soup in freezer-safe containers or zip-top bags for up to 2-3 months. Label the containers with the date to keep track of freshness.
* **Reheating from Frozen:** Thaw the frozen soup in the refrigerator overnight. Reheat it on the stovetop over medium heat. If you omitted the cream before freezing, stir it in after the soup has been heated through. Avoid boiling the soup after adding the cream.
Troubleshooting Common Issues
Even with a straightforward recipe like Chicken Florentine Soup, you might encounter a few common issues. Here are some tips to troubleshoot them:
Soup is Too Watery
* **Cause:** This is often due to not squeezing enough water out of the thawed spinach or using too much broth.
* **Solution:** Ensure you squeeze the spinach thoroughly before adding it to the soup. If the soup is already too watery, simmer it uncovered for a longer period to allow some of the liquid to evaporate. Alternatively, you can thicken the soup by adding a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last few minutes of cooking.
Soup is Too Thick
* **Cause:** This can happen if you add too much cream or if the vegetables release too much starch.
* **Solution:** Thin the soup by adding more chicken broth or water. Stir in the liquid gradually until you reach the desired consistency.
Cream Curdles
* **Cause:** This typically happens when the soup is boiled after adding the cream.
* **Solution:** Unfortunately, curdled cream cannot be reversed. To prevent this, avoid boiling the soup after adding the cream. Keep the heat low and stir gently. If you’re concerned about curdling, you can temper the cream by whisking a small amount of hot soup into the cream before adding it to the pot.
Soup Lacks Flavor
* **Cause:** This can be due to using low-quality broth or not seasoning the soup adequately.
* **Solution:** Use a high-quality chicken broth or homemade broth for the best flavor. Taste the soup frequently and adjust the seasoning as needed. Add more salt, pepper, Italian seasoning, or other herbs and spices to enhance the flavor profile. A squeeze of lemon juice can also brighten the flavors.
Vegetables are Undercooked
* **Cause:** This is usually because the vegetables were not sautéed long enough or the simmering time was too short.
* **Solution:** Sauté the vegetables until they are tender before adding the broth. If the vegetables are still undercooked after simmering, continue to simmer the soup until they reach the desired tenderness.
Final Thoughts
Chicken Florentine Soup is a versatile and satisfying dish that’s perfect for any occasion. With its creamy broth, tender chicken, and nutritious spinach, it’s a meal that the whole family will enjoy. Whether you’re looking for a comforting weeknight dinner or a make-ahead meal for busy days, this recipe is sure to become a favorite. Don’t be afraid to experiment with different variations and adapt the recipe to your own tastes. Happy cooking!