Last Updated on January 10, 2026 by Kimberly Stroh

Creamy, comforting, and full of classic flavors, this Chicken and Mushroom Florentine Soup is the kind of recipe you’ll crave on chilly nights or busy weeknights. Made with tender chunks of chicken, delicate white mushrooms, and fresh spinach, everything simmers together in a rich, flavorful, creamy broth that feels both cozy and light. It’s a simple yet satisfying soup that brings restaurant-style Florentine flavors straight to your kitchen, one warm and comforting bowl at a time.

Why We Love This Soup

We love this soup because it checks all the boxes for an easy, comforting meal. It comes together quickly, making it perfect for busy weeknights, and the creamy broth is rich and satisfying without feeling heavy. Even better, it freezes beautifully, so you can make a batch ahead of time and enjoy a cozy, homemade soup whenever you need it.

Looking for even more great soup recipes to try? I love my Slow Cooker Steak and Potato Soup, Easy Lasagna Soup, and Butternut Squash Soup!

Chicken and Mushroom Florentine Soup Ingredients:

• Chicken Breasts: Use 1lb of chicken breasts
• White Mushrooms: I purchase the sliced white mushrooms by the pound
• Heavy Whipping Cream: Adds a creamy consistency to the soup
• Chicken Broth: The base of the soup
• Italian Seasoning: For flavor
• Onion: White or sweet onion works well
• Garlic Cloves: Fresh garlic makes a big difference
• Butter
• Black Pepper

Recipe Variations

If you’re not a fan of mushrooms, use canned artichokes, cut into quarters instead. It still adds the Italian flair without using mushrooms. Looking for a creamier soup? Use extra heavy whipping cream and less chicken broth. I prefer the lighter consistency over a heavier soup, but it’s your preference.

How to Store Leftovers and Freeze This Soup

Store leftover Chicken and Mushroom Florentine Soup in an airtight container in the refrigerator for up to 3–4 days. To freeze, let the soup cool completely, then transfer it to freezer-safe containers or zip-top freezer bags, leaving a little room for expansion. Freeze for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave, stirring occasionally to keep the creamy broth smooth.

How to Make Chicken and Mushroom Florentine Soup

In a large pot over medium heat, melt the butter. Add the garlic. Sauté for about a minute, until fragrant. Add the chicken breasts and cook for about 5 minutes, until browned, flipping halfway through. 

Remove the chicken breasts and slice them into small chunks. Return the chicken to the pot. Add the onions and Italian seasoning. Sauté for 7-10 minutes, until slightly browned and just starting to caramelize. (You can saute for longer if you want them more caramelized.)

Add the chicken broth, cream, and mushrooms. Season with black pepper to your taste.

Increase the heat to high and bring the chicken florentine soup to a boil. Reduce the heat and simmer for about 5 minutes.

Reduce the heat to low. Add the spinach and stir until wilted.