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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.

tip

  • Craving more veggies? Toss some sliced carrots into the crockpot at the beginning or add drained artichoke hearts with the mushrooms.

How to make floretine soup?

prepping chicken florentine soup in the slow cooker: add onion, chicken, and spices; pour in chicken broth.

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.

making roux for chicken forentine soup: melt butter, stir in flour and cook until golden, add milk.

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.

tips

  • You will get smoother results with the sauce if you let the milk come to room temperature first. Measure it out and let it sit on the counter for about 30 to 45 minutes before you will need it.
  • After adding the milk to the roux, the mixture should get very thick. Don’t worry — once it is stirred into the slow cooker, the soup consistency will become nice and creamy.

process steps for preparing chicken florentine soup: shred chicken; stir back into pot with roux.

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.

adding fresh spinach and sliced mushrooms to a slow cooker for making chicken florentine soup.

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.

a bowl of chicken florentine soup with large croutons floating on top.

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.
a spoon lifting out a bite of chicken florentine soup from a bowl,

Frequently asked questions

What is an easy way to shred chicken breasts?

I find that using two forks is quick and easy enough, but there’s another way to give your hands a break! Toss the cooked meat into the bowl of a stand mixer, then run it on low with the paddle attachment. Slowly increase the speed as you go, and you’ll have perfect shreds in no time.

Can I halve this soup recipe?

While this particular recipe might be tricky to reduce, you could always save the leftovers for lunch or freeze half for later.

You will need to ladle out the half for freezing before adding the milk mixture since dairy doesn’t freeze well. Make half of the milk mixture for immediate use, then make a new half batch when thawing and

How long does homemade soup last in the refrigerator?

Once cooled, transfer leftover chicken florentine soup to an airtight container and chill for 3 to 4 days.

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!

Please share!

Your shares are how this site grows and I appreciate each one. Do you know someone who would enjoy this recipe? I’d love it if you would share it on Facebook or on your favorite Pinterest board!

a bowl of chicken florentine soup on top of a plate with a spoon and blue napkin tucked under.

Chicken Florentine Soup

Make this delicious florentine soup in the slow cooker! Chicken florentine soup combines tender meat, fresh spinach, and mushrooms in a rich and creamy broth.
4.3 from 30 votes
Prep Time 15 mins
Cook Time 6 hrs
Total Time 6 hrs 15 mins
Course Soups & Stews
Cuisine American
Servings 8 servings
Calories 330 kcal

Ingredients
  

  • 2-3 boneless skinless chicken breasts
  • 6 cups chicken broth
  • 1 small onion chopped
  • 3 tablespoons sun-dried tomato pesto sauce
  • 1 1/2 teaspoons salt
  • 1 teaspoon Italian seasoning
  • 1/2 cup butter
  • 3/4 cup flour
  • 2 cups milk
  • 1/4 cup dry white wine
  • 4 cups packed fresh spinach leaves
  • 1 cup thinly sliced mushrooms

Instructions
 

  • Add chicken breasts, broth, chopped onion, pesto, salt, and Italian seasoning to slow cooker. Cook on low for six hours or on high for three hours.
  • Remove chicken and shred using two forks. Return chicken and sliced mushrooms to the crock pot.
  • Prepare a roux by melting butter in a saucepan over medium heat. Whisk in the flour and cook just until it becomes a light golden brown. Add milk and stir until thick and creamy. Stir in the wine until smooth.
  • Add the mixture to the slow cooker temperature and reduce the temperature to low. Add spinach and stir.
  • Cook soup another 15 minutes, or until spinach is melted and heated through.

Notes

Recipe adapted from Such the Spot
  • You will get smoother results with the sauce if you let the milk come to room temperature first. Measure it out and let it sit on the counter for about 30 to 45 minutes before you will need it.
  • After adding the milk to the roux, the mixture should get very thick. Don’t worry — once it is stirred into the slow cooker, the soup consistency will become nice and creamy.

Nutrition

Serving: 1gCalories: 330kcalCarbohydrates: 21gProtein: 23gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 7gCholesterol: 78mgSodium: 1410mgFiber: 4gSugar: 4g
Keyword chicken, florentine
Tried this recipe?Let us know how it was.
sheila thigpen in her kitchen

About Sheila Thigpen

Recipe Developer, Food Photographer, Food Writer

Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.

18 Comments

  1. This is so beautiful and I love adding wine to my soups! Good call on those croutons; they would be gone in no time here!

    1. Jamie, you can find Classico Sun-Dried Tomato Pesto at most grocery stores as well as Walmart. I really enjoy it on a baguette also.

  2. 5 stars
    Made this soup today. Delicious! I didn’t use white wine or onions (tummy troubles) and used low sodium/no sodium chicken broth combined to equal required amount. And spinach/kale mix. Also omitted additional salt. And next time I make it I think I’ll julienne the spinach and use about half the amount. It sure tasted good on the chilly day!

    1. Steve, glad you enjoyed the soup! Your changes definitely make a “healthier” recipe option – good ideas! Thanks for sharing!

  3. 5 stars
    Basic ingredients for an easy yet eligant meal! Couldn’t find the sundried tomato basil pesto so I used a plain basil sauce and it worked great! Definitely bookmarked as a new family favorite! DELICIOUS!

  4. 5 stars
    Incredibly easy and delicious! We both loved it and have added it to our winter monthly rotation. I want to add my photo as it came out so beautiful! I did sprinkle some Croutons on each bowl, Jay thought it was the icing on the cake!

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