By TLC-MO on January 15, 2012
Photo by TLC-MO
Photo by TLC-MO
"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."
Serving Size: 1 (483 g)
Servings Per Recipe: 12
"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."
"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."
"This soup was really really close to Olive Gardens soup. I left out the mozz cheese but everything was perfecto!! Thank you so much!"
"Very yummy ! I used 2 cans of white meat chicken (shredded up), so I could skip the first step & save time, it still turned out great ! BTW -- the recipe makes ALOT, I had to use my big spaghetti pot & had TONS left over (there is 3 of us). You might wanna cut it in half. I will post a picture of mine."
"Just spent about 11/2 hours making this recipe. It has very little flavor to it. There is way too much liquid in the pot and thank goodness I was using a hugh pot to begin with, otherwise the ingredients wouldn't have fit. Sorry but it just wasn't good at all."
"i love this recipe, it was the perfect one ,my family loved it. i wa scared to tried at first because im not used to make recipes with alot of ingredient , but it came out really good .thanks for this wonderful recipe ."
"I made this the other night and it was delicious. We also had seen it on TV. Thanks TLC!"
"I was looking for the olive garden recipe I came across this. Normally I don't like to try to cook something with this many ingredients because I'm not a good cook, but I did it. It turned out amazing!!! I am so happy this is on here. This soup is GREAT!!!"
"This is such a close copy of the soup that was offered at Olive Garden; it's AMAZING. I love the quantity this recipe makes as well because I can freeze the rest to eat later without having to out the work in. I used low fat cream cheese but other than that stayed exactly true to the recipe, and I will be making this soup very often. Thanks for making my day as I was extremely sad when I recently went to Olive Garden only to find they had discontinued selling it!"
"Cannot compare to the soup featured at Olive Garden, but made this last night and it was excellent. Halved the recipe, except for the broth, and omitted shredded mozzarella. Honestly, soup had so much flavor that you could also omit the cream cheese for a low fat version, but would have less velvety texture. Used less salt (and low sodium broth), adjusted seasoning at end. Did add a healthy teaspoon of Better than Bullion (reduced sodium chicken) to enrich flavor. Suggest yukon gold potatoes, as they hold shape. This is a keeper!"
"Excellent! Very easy and absolutely delicious. I used a can of tomatoes with diced chili peppers for half of the diced tomatoes, and added some garlic. Also used neufchatel (lowfat) cream cheese, and diced red potatoes with the skin on. We loved it and will be making often!"
"This was delicious. Followed recipe with no changes (except less tomato and water because I ran out of pot space hahahaha). Gorgeous flavour, freezes well. Got about 13 meals from it. Served with Recipe #101476"