Skip to Content

Creamy Chicken Florentine Soup

As an Amazon Associate I earn from qualifying purchases.

Make this rich Creamy Chicken Florentine Soup in the slow cooker with chicken, fresh spinach, and mushrooms, then top it off with homemade Parmesan croutons for extra flavor.

After the chicken is stewed in broth until it is tender and easy to shred, thicken the broth with a rich, buttery roux. I like to toss in mushrooms and fresh spinach leaves at the end of cooking, then season it all with freshly cracked black pepper. This is an absolutely delicious and decadent chicken stew!

spinach and chicken soup

Chicken Florentine Soup

After an unseasonably warm Christmas, it finally feels like Winter here in East Tennessee. Not that I enjoy the cold weather all that much, but I do enjoy making soup for these chilly days. 

We had overnight guests on Saturday (our daughter and friends were in town for the Chris Stapleton concert), so I made a big Crockpot of Creamy Chicken Florentine Soup to warm them up before they hit the road Sunday afternoon.

Since I didn’t have a fresh loaf of crusty bread to serve with this hearty soup, I decided to make homemade Parmesan croutons out of a leftover French loaf that i had in the freezer.

Homemade Croutons | Life, Love, and Good Food

How to Make Homemade Croutons

Making homemade croutons is really very easy and is a great use for any leftover, almost stale bread.

  • Slice the bread into large chunks (for large bite-size croutons) and place the chunks on a rimmed baking sheet.
  • Drizzle the bread with your favorite olive oil (I just eyeball it!). I like using extra virgin olive oil like Bellucci — 100% authentic Italian grown and produced and very flavorful.
  • Sprinkle with a generous amount of dried Italian seasoning, garlic powder, and finely shredded Parmesan cheese.
  • Gently toss to evenly coat all 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.

These croutons are great for soaking up all that yummy soup broth, but be careful that you don’t start nibbling on them before the soup is ready or you may not have any left for the soup!

a bowl of chicken florentine soup with toasted croutons

More delicious chicken soup recipes!

  • Instant Pot White Chicken – Instant Pot White Chicken Chili gets a kick ‘o spice from garlic, cumin, oregano, and red cayenne pepper, while it gets a creamy broth from Monterey Jack cheese.
  • Cheesy Chicken Corn Chowder – Using a rotisserie chicken and frozen corn are real time savers in this homemade soup recipe, but you can always use fresh chicken and fresh cut-off corn if you prefer.
  • White Chicken Chili Verde – This chili simmers all day in a broth of tangy salsa verde, jalapeños, green chilies, and cumin.

Chicken Florentine Soup Recipe

With or without the croutons, this soup is very filling and tasty with big chunks of shredded chicken, fresh spinach, and tender mushrooms. You could even top each serving with some extra freshly grated Parmesan cheese, if you like.

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!

Yield: 8 servings

Chicken Florentine Soup

a bowl of chicken florentine soup with toasted croutons

Make this rich, creamy soup in the crockpot with chicken, fresh spinach, and mushrooms. Top with Parmesan croutons for extra flavor.

Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes

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

  1. 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.
  2. Remove chicken and shred using two forks. Return chicken and sliced mushrooms to the crock pot.
  3. 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.
  4. 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

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 330Total Fat: 18gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 78mgSodium: 1410mgCarbohydrates: 21gFiber: 4gSugar: 4gProtein: 23g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

ABOUT SHEILA
Sheila Thigpen, author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook, is a recipe developer, food photographer, and food writer. She spent 20+ years as a business manager in the publishing industry before she retired in 2018 to focus on her passions — cooking, photography, and writing. Living near the beautiful Smoky Mountains, Sheila and her husband have two adult daughters and two fine sons-in-law, are active in their church, love to travel, and have a precious little granddaughter who has stolen their hearts. Follow Sheila on YouTubePinterestInstagramFacebook, and Twitter!

Pimento Cheese Muffins | Life, Love, and Good Food
Previous
Pimento Cheese Muffins
white chicken chili in a green soup bowl
Next
Favorite White Chicken Chili

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Serene @ House of Yumm

Monday 18th of January 2016

Perfect way to warm up in this cold weather!

Sandy

Monday 18th of January 2016

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!

Kristyn

Friday 15th of January 2016

This looks so delicious! Perfect for a cold winter night!

Lauren @ Healthy Delicious

Friday 15th of January 2016

I love topping soup with croutons! The broth on this looks incredible.

Steve

Wednesday 13th of January 2016

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!

sheilathigpen

Wednesday 13th of January 2016

Steve, glad you enjoyed the soup! Your changes definitely make a "healthier" recipe option - good ideas! Thanks for sharing!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

shares