Chicken and Potato Florentine Soup (Olive Garden)

TLC-MO's Note:

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.

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Serves: 12-16

Yield: 4 quarts

• 6 boneless skinless chicken breasts
• 907.18 g chicken broth
• 14.79 ml salt
• 7.39 ml black pepper
• 14.79 ml italian seasoning
• 14.79 ml instant minced onion
• 2 (1587.57 g) can diced tomatoes with juice
• 2 (1587.57 g) can water
• 2 (850.48 g) can great northern beans, drained
• 283.49 g shredded carrots
• 6 medium sliced potatoes, peeled
• 7.39 ml salt
• 3.69 ml black pepper
• 7.39 ml italian seasoning
• 7.39 ml instant minced onion
• 7.39 ml paprika
• 141.74 g fresh spinach, chopped
• 226.79 g cream cheese
• 226.79 g grated mozzarella cheese

Directions:

1. 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.
2. Add next 10 ingredients to the soup pot and simmer for 45-60 minutes. The potatoes should be fork tender but not mushy.
3. Add the fresh spinach and stir; let it wilt into the soup for about 5 minutes.
4. 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.
5. Ladle into bowls; serve with crusty bread.

Reviews

[Cyndinatlanta]

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

[Ceezie]

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.

[Tiogakid]

I made this soup with a few alterations. I omitted the beans and mozz cheese, reduced the salt by half and made half a recipe. This was better by far than the last soup I had at O Garden. Thanks so much.