Chicken Florentine Soup
This Chicken Florentine Soup is rich, creamy, and packed with juicy chicken, fresh spinach, and tender mushrooms.
Servings 6
Ingredients
- 5 cups chicken broth
- 4 cups rotisserie chicken, shredded
- 8 ounces frozen spinach, thawed and drained
- 8 ounces baby bella mushrooms, sliced
- 8 ounces cream cheese, softened
- ⅔ cup parmesan cheese, grated
- ½ yellow onion, diced
- 4 cloves garlic, minced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon salt, divided
- ¼ teaspoon ground black pepper
Instructions
- Heat a Dutch oven or large pot to medium, then add in the butter and once melted, add in the mushrooms.
- Sauté until tender, then remove and set aside.
- Add in the olive oil, onion, half the salt and ground black pepper.
- Sauté until translucent, then add in the garlic and continue sautéing for another 20 seconds.
- Pour in the chicken broth, shredded chicken, thawed and drained spinach, grated parmesan cheese, cream cheese, remaining salt and sautéed mushrooms. Stir until combined, then simmer covered for 15 minutes, then serve.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Chicken Florentine Soup
Amount per Serving
Calories
385
% Daily Value*
Fat
25
g
38
%
Saturated Fat
12
g
75
%
Carbohydrates
7
g
2
%
Fiber
1
g
4
%
Sugar
3
g
3
%
Protein
32
g
64
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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