Making chicken florentine soup in the slow cooker is a simple solution for a delicious dinner. Plus, it’s a great way to discreetly incorporate veggies into a meal. This creamy chicken and spinach soup serves 10-12 people and takes about 15 minutes of active preparation. Once prepared, it takes six to eight hours to cook.
Ingredients for Chicken Florentine Soup
The ingredients you’ll need for this slow cooker chicken florentine soup are:
- 6 cups chicken broth
- 1.5 lbs boneless, skinless chicken thighs
- 2 cups new potatoes (radishes, if you avoid potatoes)
- 2 shallots
- 2 cloves garlic
- 2 bay leaves
- Salt and pepper (to taste)
- ¼ cup fresh basil leaves
- 4 cups fresh spinach
- 6 slices cooked bacon
- ½ cup half & half or heavy cream (coconut milk, if you avoid dairy)
- 1 Tbsp cornstarch (arrowroot powder or tapioca starch, if you avoid grains)
- Croutons, parmesan toast, or kale chips (optional)
Directions to Make Chicken Florentine Soup
To prepare this creamy chicken florentine soup, you’ll need to have a slow cooker. It requires about 15 minutes of active preparation. Once prepared, you’ll need to let it cook on low for about six to eight hours before it’s ready to be served. You can expect this chicken and spinach soup to serve about 10 to 12 people.
Tip: It’s simple to modify this chicken and spinach soup to meet a variety of dietary preferences. For example, if you don’t eat potatoes, you could use radishes instead. If you avoid dairy, coconut milk is a great substitute for the half & half. Lastly, if you don’t eat grains, you could use arrowroot powder or tapioca starch as a thickening agent in lieu of the cornstarch.
The eight steps to make this slow cooker chicken florentine soup are:
1. Cut the New Potatoes into Small Chunks
Begin by cutting the new potatoes into bite-sized chunks. You can skip this part of the step if you purchase small new potatoes. Once prepared, add the potatoes to your slow cooker.
Tip: If you avoid potatoes, radishes work brilliantly in this chicken florentine soup. Simply cut off and discard the ends. Then, cut the radishes into chunks or leave them whole, if they’re small. The radishes will take on the flavor of the soup, with a texture very similar to potatoes. Give it a try!
2. Prepare the Shallots and Garlic
Dice the shallots and mince the garlic. Feel free to use as much or as little garlic as you prefer. You can also easily substitute the shallots with any other onions you have on hand. Additionally, diced green garlic works well for this recipe. You can find it at some grocery stores and farmers’ markets. Once the shallots and garlic are prepared, add them to your slow cooker.
3. Add Broth and Chicken to the Slow Cooker
Add the broth and chicken thighs to the slow cooker. You can easily substitute bone broth or water in this recipe. Plus, feel free to add more or less liquid to achieve the consistency you desire. If you choose to use water, keep in mind you may need to adjust the seasonings. Additionally, you could use chicken breast in this recipe. I prefer chicken thighs because the higher fat content provides a richer flavor to the soup.
4. Add the Seasonings the Soup
Add salt and pepper to taste. Once that’s complete, place the bay leaves on top (you’ll want to remove the bay leaves before serving the soup). As noted in the prior step, consider the salt content of the liquid you add to the soup before you add the seasonings. You can always add more salt when the soup is served.
5. Slowly Cook the Soup
Place the cover on your slow cooker and set it to low. You’ll want to cook the soup for at least six to eight hours. If you don’t have as much time, you can also crank the temperature up to high. When the potatoes are soft and the chicken shreds easily with a fork, you’ll know it’s done.
6. Prepare the Bacon, Spinach, and Basil
If you haven’t done so already, cook the bacon. Dice the bacon when it’s cool to the touch. Next, make a chiffonade of the fresh basil leaves once it’s been washed and dried. To do this, simply stack and roll the basil leaves. Once that’s complete, slice the basil leaves into thin ribbons. Lastly, wash and dry the spinach, then tear it into chunks. Set the prepared ingredients aside.
7. Shred the Chicken and Add Remaining Ingredients
Before you add the remaining ingredients to the soup, use two forks to lightly shred the chicken. When that’s complete, whisk in the half & half and cornstarch. Then, add the basil, spinach, and bacon. Cover the slow cooker for a few minutes to give the spinach time to wilt and the broth time to thicken slightly.
Tip: If you don’t eat dairy products, you can easily substitute the half & half for coconut milk in this chicken and spinach soup. Additionally, if you’re avoiding grains, you can use another thickening agent, such as arrowroot powder or tapioca starch, instead of the cornstarch.
8. Serve the Chicken Florentine Soup
Ladle the soup into bowls and serve with croutons, parmesan toast, or kale chips. You could also add parmesan cheese on top, which would make the flavor even richer. Don’t forget to remove the bay leaves before you serve!
Tip: The leftovers will store well in the fridge for a few days. If you’re not going to be able to eat them in that amount of time, freeze the remaining chicken florentine soup for an easy pre-made dinner.
Wrap Up
This creamy chicken and spinach soup is quick to prepare, and takes about six to eight hours to cook in a slow cooker set on low. It’s a great option if you need to feed a crowd, since it serves up to 12 people. Plus, this chicken florentine soup is great for meal prepping. Not only does it make for an easy grab-and-go lunch, but it also freezes well for a simple meal in the future.
Give this chicken florentine soup recipe a try and let us know your thoughts. We love engaging in conversation with our readers. Enjoy!