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Chicken Florentine Soup

Rated as 5 out of 5 Stars

"Soup is what happens when I have leftovers in the house and it's time to clear out the veggie drawer. I got the inspiration while lunching at the Palm Tree Grille in Mount Dora when attending the annual Plant and Garden Sale. I didn't have their soup but it was on special. This will be great for lunches during the week."
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1 h servings 349
Original recipe yields 4 servings (4 cups)


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  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in baby spinach.
  2. Pour chicken broth, diced tomatoes, and lemon juice into the pot. Stir in pepper, oregano, and basil. Bring to a boil; stir in chicken and rice. Reduce heat to medium-low and simmer until flavors combine, about 30 minutes.


  • Cook's Note:
  • If using regular spinach leaves, I would cut the leaf in half lengthwise.

Nutrition Facts

Per Serving: 349 calories; 16.5 26 21.9 61 1408 Full nutrition

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Read all reviews 3
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11.10.17 Seriously, this is one delicious bowl of soup folks. The chicken florentine soups I’ve had in the past always have been cream based, not this one. The addition of the rice and the to...

My husband and I enjoyed this soup. The flavors really blend well together. I followed the recipe fairly closely and it turned out great!

Soup, soup, beautiful soup! The whole family collaborated on this, and the whole family enjoyed every drop! We made only two minor changes. We did not add rice, and this kept the soup grain ...