Potato Florentine Soup Recipes
CHICKEN AND POTATO FLORENTINE SOUP (OLIVE GARDEN)
Ever since the first time I saw the Chicken and Potato Florentine Soup being advertised on TV, I couldn't stop thinking about it. It just looked so delicious. So here's my attempt at making a clone of it. Let me know what you think. Post Script: The first batch has been deemed a success by my husband and daughter. They would give it a 5 Star Rating, but of course, they're partial to the cook! From the kitchen of Tona Thornburg Court, Moberly, Missouri.
Provided by Tona C.
Categories < 4 Hours
Time 1h15m
Yield 4 quarts, 12-16 serving(s)
Number Of Ingredients 19
Steps:
- Simmer first 6 ingredients until chicken breasts are tender; remove meat and let cool; drain the solids from the broth and put clear liquid back into the soup pot; chop up chicken into bite size chunks and put back into the broth.
- Add next 10 ingredients to the soup pot and simmer for 45-60 minutes. The potatoes should be fork tender but not mushy.
- Add the fresh spinach and stir; let it wilt into the soup for about 5 minutes.
- Add the cream cheese and the grated mozzarella to the soup pot. Stir frequently until the cheese melts. Be careful that it does not stick to the bottom.
- Ladle into bowls; serve with crusty bread.
Nutrition Facts : Calories 388.3, Fat 13.4, SaturatedFat 6.8, Cholesterol 73.5, Sodium 1596.5, Carbohydrate 40.7, Fiber 8.8, Sugar 6.5, Protein 28
CHICKEN AND POTATO FLORENTINE SOUP
On a recent visit to Olive Garden, I tried their Chicken and Potato Florentine Soup and savored every bite. Later, I tried to order some for take out only to learn that it was no longer on their menu. I hoped that someone had created a copycat recipe. But my searching only revealed that others also loved this soup and were looking for a copycat recipe. I only had the soup once -- and that was several weeks ago. This is my attempt.
Provided by Peprich
Categories Potato
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Heat butter and olive oil in Dutch oven. Add onion and garlic; saute until translucent.
- Add broth, water, tomatoes, basil, sugar, Italian seasoning, paprika and pepper. Bring to a boil and simmer 10 minutes.
- Peel and thinly slice potatoes. Add to tomatoes and simmer 30-40 minutes, until potatoes are almost tender.
- Add chicken and spinach. Simmer 10-15 minutes.
- Blend 2 cups of soup with half and half and cream cheese. Pour into Dutch oven; blend and heat through.
- Stir in balsamic vinegar.
Nutrition Facts : Calories 444.1, Fat 20.9, SaturatedFat 9.4, Cholesterol 69.4, Sodium 698.4, Carbohydrate 46.8, Fiber 7.5, Sugar 7.8, Protein 20.6
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- Add chicken breasts, chicken broth, 2 teaspoons Italian seasoning, onion powder, garlic powder, 1 teaspoon paprika, salt, pepper, diced tomatoes with juice, carrots, potatoes and water to a large saucepan over medium heat. Simmer until the chicken is cooked through and the veggies are tender. Remove chicken breasts, shred and add back to the pot.
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