Prep 15 mins
Cook 1 hr
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.
- 6 boneless skinless chicken breasts
- 32 ounces chicken broth
- 1 tablespoon salt
- 1⁄2 tablespoon black pepper
- 1 tablespoon italian seasoning
- 1 tablespoon instant minced onion
- 2 (28 ounce) cans diced tomatoes with juice
- 2 (28 ounce) cans water
- 2 (15 ounce) cans great northern beans, drained
- 10 ounces shredded carrots
- 6 medium sliced potatoes, peeled
- 1⁄2 tablespoon salt
- 1⁄4 tablespoon black pepper
- 1⁄2 tablespoon italian seasoning
- 1⁄2 tablespoon instant minced onion
- 1⁄2 tablespoon paprika
- 5 ounces fresh spinach, chopped
- 8 ounces cream cheese
- 8 ounces grated mozzarella cheese
- 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.
This recipe makes a ginormous pot, so I would recommend cooking until just before the spinach is added, and dividing into freezable containers. Then add the appropriate portion of spinach and the cheeses when reheating. This was very tasty!
TERRIFIC recipe! I love this soup but they only have it in the winter months! Thanks so much....sooooo close to the real thing! Cyndi
This recipe was the inspiration for dinner tonight. I cooked the onion, celery and canned carrots just till tender. I added two pints of home-made Italian sauce, 2 cubes of chicken bouillon, 2 cups of water and the water from the canned carrots. I also added a small peeled and chopped apple. I let this simmer then used my immersion blender and blended it all up. I then added two boiled and chopped chicken breasts, cream cheese and the spinach. I also topped this with jack cheese. Thanks for a great dinner the family enjoyed.