Chicken Florentine Soup in Crock Pot


  • 8 to 10 boneless skinless chicken thighs
  • 32 ounces chicken broth
  • 1 can artichoke bottoms or hearts (I prefer bottoms), drained and chopped
  • 4 celery stalks, chopped
  • 1 large sweet onion, chopped
  • 5 garlic cloves, chopped
  • 8 ounces white button mushrooms, diced
  • 10 ounces fresh spinach leaves
  • 1 tablespoon dried Italian seasoning
  • Sea salt and pepper to taste
  • **1 lb. Ditali pasta optional**


  • In a large crockpot (8 to 10 quart), layer onions, celery, chicken, mushrooms, garlic, spinach, artichokes, and seasoning.
  • Next add chicken broth to cover all ingredients, you can add more if needed to cover.
  • Set to low slow cook setting and allow to cook for 4 to 6 hours.
  • Once cooked, remove chicken pieces, shred and return to soup.
  • If using pasta, cook on the stove according to package directions, drain water and add olive oil to prevent pasta from sticking together.

****Serve soup immediately with pasta on the side, each can add as they desire. I also love to serve this with fresh grated Locatelli parmesan cheese.

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