Forkful of Comfort: Chicken & Potato Florentine Soup

Chicken & Potato Florentine Soup

Made by Kristen eaten by David | Labels: carrots, Chicken, cream cheese, potato, Soup, spinach, tomato

I have been seeing the Olive Garden soup commercial like every other day. Seeing this soup on tv has brain washed me into wanting it....... I had never had it before, but I had to have it! When I found this copy cat recipe for it I was excited! (Yes, I get excited over food.) It is great! An instant family favorite. It's been on repeat every week for the last two months and I don't think it's going anywhere soon. :)

Chicken & Potato Florentine Soup

Ingredients

1 1/2 lbs. chicken breast, boneless & skinless

16 oz. chicken stock

1/2 Tablespoon minced onion

1/2 Tablespoon salt

1/2 teaspoon pepper

1/2 Tablespoon italian seasoning

28 oz. diced tomatoes

3 1/2 cups water

15 oz. great northern beans, drained

3 carrots, grated

3 medium potatoes, peeled & sliced (about 1 1/2 lbs.)

1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon italian seasoning

1 teaspoon minced onion

1/2 teaspoon paprika

3 oz. spinach, torn ( 3 cups)

4 oz. cream cheese

8 oz. mozzarella cheese, shredded (opt)

Cooking Directions

*Cut chicken into bite size pieces. In a large stock pot combine chicken, stock, 1/2 Tablespoon minced onion, 1/2 Tablespoon salt, 1/2 teaspoon pepper, and 1/2 Tablespoon italian seasoning. Over medium high heat, cook chicken until tender and no longer pink, about 10 -12 minutes. Remove chicken. In a large bowl with a strainer remove solids and seasonings from broth. Return broth and chicken back to stock pot.

Add in diced tomato, water, beans, carrots, potatoes, salt & pepper, italian seasoning, minced onion, and paprika. Simmer over medium heat until potatoes are just fork tender, about 45-60 minutes.

Stir in fresh spinach and cream cheese, let soup cook for another 5 minutes. Stir frequently to mix cream cheese. Ladle into bowls and top with mozzarella if desired. Serve with biscuits or crusty bread.