This creamy Chicken Florentine Soup is an easy, one-pot dinner when you need something hearty and stress-free. It’s a comforting meal, full of lean protein and vegetables, that fits right into a busy weeknight routine!
There’s nothing better than a comforting bowl of soup that feels nourishing and easy enough for a weeknight. This Chicken Florentine Soup checks every box! It’s creamy, full of veggies, and packed with lean protein, all while staying low in carbs.
Over the last several years cooking and experimenting with keto-friendly and low carb meals, we’ve learned how important it is to have recipes that are both wholesome and practical for everyday life. That’s why this one-pot soup has become a go-to in our house. It comes together quickly and makes clean up easy. It’s the kind of recipe that fits into our low carb lifestyle but also feels comforting enough that the whole family will enjoy it.
Why You Will Love This Recipe
- One-Pot, Meal-Prep Friendly Meal. This chicken spinach soup comes together in one pot (excluding a little chopping) requiring minimal clean up and can be prepared ahead of time!
- Protein-Packed AND Low Carb. Each serving has about 18 grams of protein and 8 net carbs.
- Kid-Friendly. This creamy soup has incredible flavor your kids will love all while getting a generous serving of veggies!
Recipe Ingredients
Here is a quick overview of the ingredients you’ll need for this recipe. The exact measurements are in the printable recipe card at the bottom of the page.
- Olive Oil: avocado oil would be a good alternative
- Produce: onion, celery, carrot, minced garlic, and spinach
- Chicken: you’ll use two large chicken breasts for this recipe
- Spices: garlic powder, onion powder, Italian seasoning, and salt and pepper to taste
- White Wine: choose a dry white wine of your choice
- Chicken Stock: a high quality chicken stock provides a more rich flavor
- Dairy: heavy cream and parmesan cheese
How to Make Chicken Florentine Soup
This chicken and spinach soup recipe only requires a few simple steps, a cutting board, and a dutch oven or pot. Just follow the step-by-step instructions below or scroll down to the printable recipe card.
Saute the vegetables
First, heat the oil in a large pot or Dutch oven. Then you will add the onion, celery, carrots, and garlic and sauté until the vegetables are tender and the onions are translucent.
Add the chicken
Next, add the chicken and top with your spices, white wine, and chicken stock. Then bring to a simmer, put the lid on the soup, and reduce the heat to medium low.
Simmer and Shred
Stir occasionally while allowing the soup to cook for about 30 minutes. Once the chicken is tender and cooked through, remove it from the pot and shred. While the chicken is removed from the pot or dutch oven, add the spinach to the soup a handful at a time and stir until wilted (if you don’t want to add the whole bag you don’t have to). Then stir in the heavy cream and parmesan. Now you can add the chicken back to the soup, stir, and it’s ready to serve!
Storage and Reheating Instructions
You can store this chicken and spinach soup in the refrigerator for up to 4 days. Allow to cool completely prior to placing in an airtight container. I like to split the soup up into separate containers so I can warm up single servings for lunches later in the week.
To reheat, you can warm up individual servings in the microwave in 30-second increments until reheated to your desired level. You can also reheat on the stovetop on medium-low heat. Be sure to stir occasionally until heated to your desired level.
More Recipe Favorites
- Keto Cabbage Soup
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- Shrimp Sausage Recipe
- Keto Tuna Casserole
- Keto Mozzarella Sticks
Chicken Florentine Soup
Video
Ingredients
- 1 tablespoon olive oil
- 1 ½ cup onion finely chopped
- 1 ½ cup celery finely chopped
- 1 cup carrot finely chopped
- 2 tablespoons minced garlic
- 2 large chicken breasts
- 1 teaspoon EACH garlic powder, onion powder, Italian seasoning
- salt and pepper to taste
- 1 cup dry white wine
- 3 cups chicken stock
- 10 ounce bag spinach
- 1 cup heavy cream
- 1 cup parmesan finely grated
Instructions
- Heat the oil in a large pot or Dutch oven. Add the onion, celery, carrots, and garlic and sauté until the vegetables are tender and the onions are translucent.
- Add the chicken to the pot, top with the spices, white wine and chicken stock. Bring the mixture to a simmer, place the lid on the soup and reduce the heat to medium low.
- Allow the soup to cook for 30 minutes, stirring occasionally. When the chicken is tender and cooked through, remove from the pot and shred.
- While the chicken is on the cutting board add the spinach a handful at a time and stir until wilted (if you don’t want to add the whole bag you don’t have to). Stir in the heavy cream and parmesan.
- Add chicken back to the soup and serve immediately.
