Chicken and Potato Florentine Soup (Olive Garden)

Recipe by Tona C.
READY IN: 1hr 15mins
SERVES: 12-16
YIELD: 4 quarts




  • 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.