New this month
Get the Allrecipes magazine

Chicken Florentine Soup


"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."
Added to shopping list. Go to shopping list.


1 h servings 349 cals
Original recipe yields 4 servings (4 cups)

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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 g fat; 26 g carbohydrates; 21.9 g protein; 61 mg cholesterol; 1408 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 1
Most helpful
Most positive
Least positive

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...