Chicken Florentine Soup

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Make this delicious florentine soup in your slow cooker! 

Chicken florentine soup combines tender meat, fresh spinach, and mushrooms in a rich and creamy broth. Top it with homemade Parmesan croutons!  

While I don’t enjoy cold weather all that much, I do enjoy making soups and stews for chilly days. And between you and me — the best part about this recipe is the homemade Parmesan croutons!

They’re great for soaking up all of that yummy florentine soup broth. Just be careful not to start nibbling on them beforehand, or you may not have any left when it’s dinnertime!

Chicken soups are a family favorite, and there are so many different flavor combinations to explore. Try my White Chicken Chile Verde if you’re craving spicy or this cheesy Corn Chowder for something creamy and sweet.

Key ingredients & substitutions for Chicken Florentine Soup

• Chicken — Use 2 to 3 boneless, skinless breasts depending on the size. You could also substitute an equal weight of thighs if you prefer dark meat, or try a mix of both!
• Broth — I typically make this recipe with cartons of chicken broth, but homemade or even vegetable broth are great substitutes.
• Veggies — Add a small, chopped onion at the beginning, then stir in the mushrooms once you’ve shredded the meat. Just before serving, wilt in the fresh spinach so it doesn’t become too mushy.

• Sun-dried tomato pesto — This is typically near the spaghetti sauce in most stores. If you can’t find any locally, regular pesto will work just as well. Or, empty the jar into a food processor and blend with a few sun-dried tomatoes for a quick fix!
• Milk — Whatever you have in your refrigerator is just fine.
• Butter and flour — Use these to make a roux for the creamy white wine sauce, which will also help thicken the soup.
• Dry white wine — Whatever you do, do not use anything labeled “cooking wine.” A good rule to follow is that you should cook with something you enjoy drinking by itself.

How to make floretine soup?

STEP 1 | Start the soup

Combine the meat, broth, onion, pesto, and seasonings in a large slow cooker. Cook for 6 hours on Low or for 3 hours on High.

STEP 2 | Make the cream sauce

In a saucepan on the stove, whisk flour into melted butter to make a roux. Once it is bubbly and lightly golden brown, slowly pour in the milk while whisking continuously. Let it thicken, then stir in the wine until smooth.

STEP 3 | Shred the meat

Once the time is up, carefully remove the boneless breasts (they may start to fall apart) and shred. Return the meat to the slow cooker, along with the creamy mixture.

STEP 4 | Finish and serve

If you were cooking on High, reduce the temperature to Low. Stir in the spinach and mushrooms. Once the greens are wilted, ladle your chicken florentine soup into bowls and top with croutons.

How to make homemade croutons

Not only is the process incredibly simple, but it’s a great way to use up leftover, almost stale bread.  

• Slice the bread into large bite-size chunks and place them on a rimmed baking sheet.
• Drizzle the chunks with your favorite olive oil (I just eyeball it!). I like using extra virgin olive oil like Bellucci — 100% authentic Italian grown and produced, not to mention very flavorful.

• Sprinkle with a generous amount of dried Italian seasoning, garlic powder, and finely shredded Parmesan cheese.
• Gently toss to evenly coat all of the bread chunks with the oil and spices.
• Toast the bread in a 400-degree oven for 15 to 20 minutes, stirring often, until the croutons are golden brown and have a nice crunch.

Frequently asked questions

Serving suggestions

With or without the croutons, this chicken florentine soup is very filling and tasty. You could even top each serving with freshly grated Parmesan if you don’t feel like making one more thing.

A fresh green salad with a vinegar or citrus-based dressing would cut through the creaminess of the meal. Or, pair a smaller bowl with your favorite sandwich for lunch!