Chicken And Potato Florentine Soup Recipes

CHICKEN AND POTATO FLORENTINE SOUP (OLIVE GARDEN)

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.

Provided by Tona C.

Categories < 4 Hours

Time 1h15m

Yield 4 quarts, 12-16 serving(s)

Number Of Ingredients 19

Chicken and Potato Florentine Soup (Olive Garden) image

Steps:

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.

Nutrition Facts : Calories 388.3, Fat 13.4, SaturatedFat 6.8, Cholesterol 73.5, Sodium 1596.5, Carbohydrate 40.7, Fiber 8.8, Sugar 6.5, Protein 28

Ingredients

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

CHICKEN FLORENTINE SOUP

Soup is what happens when I have leftovers in the house and it's time to clear out the veggie drawer. I got the inspiration while lunching at the Palm Tree Grille in Mount Dora when attending the annual Plant and Garden Sale. I didn't have their soup but it was on special. This will be great for lunches during the week.

Provided by Otterpond

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 1h

Yield 4

Number Of Ingredients 14

Chicken Florentine Soup image

Steps:

Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in baby spinach.
Pour chicken broth, diced tomatoes, and lemon juice into the pot. Stir in pepper, oregano, and basil. Bring to a boil; stir in chicken and rice. Reduce heat to medium-low and simmer until flavors combine, about 30 minutes.

Nutrition Facts : Calories 349.5 calories, Carbohydrate 26 g, Cholesterol 60.5 mg, Fat 16.5 g, Fiber 3.6 g, Protein 21.9 g, SaturatedFat 3.5 g, Sodium 1408.4 mg, Sugar 8.3 g

Ingredients

2 tablespoons olive oil
1 onion, chopped
1 cup diced carrots
1 cup diced celery
2 cloves garlic, minced
1 cup baby spinach leaves
4 cups 99% fat-free chicken broth
1 (15 ounce) can diced tomatoes
1 lemon, juiced
¼ teaspoon ground black pepper
¼ teaspoon dried oregano
¼ teaspoon dried sweet basil
2 cups diced cooked chicken
1 cup cooked white rice

CHICKEN AND POTATO SOUP

Instead of just plain potato soup, add some chicken and a few veggies. You're sure to like it!

Provided by TD37

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 1h

Yield 12

Number Of Ingredients 12

Chicken and Potato Soup image

Steps:

Melt the butter in a large pot over medium heat, and cook the chicken 10 minutes, or until evenly browned and juices run clear.
Mix the onion into pot with the chicken. Mix in potatoes, carrots, peas, and corn. Pour in milk an enough water to cover all ingredients. Season with hot sauce, salt, and pepper. Bring to a boil. Reduce heat to low, and continue cooking 30 minutes, stirring occasionally, until potatoes are tender.

Nutrition Facts : Calories 257.7 calories, Carbohydrate 29.1 g, Cholesterol 60.6 mg, Fat 5 g, Fiber 4.1 g, Protein 24.3 g, SaturatedFat 2.2 g, Sodium 238.9 mg, Sugar 4.4 g

Ingredients

2 tablespoons butter
2 ½ pounds skinless, boneless chicken breast halves - diced
1 large onion, diced
6 medium potatoes, diced
1 (15 ounce) can carrots, drained
1 (10 ounce) can peas, drained
1 (11 ounce) can corn, drained
1 cup milk
2 cups water, or as needed
hot pepper sauce to taste
salt to taste
ground black pepper to taste

CHICKEN POTATO SOUP

Just like chicken noodle soup, but with potatoes instead of noodles!

Provided by Delittrell

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 12

Chicken Potato Soup image

Steps:

Season chicken with seasoned salt and pepper.
Heat vegetable oil in a large soup pot over medium-high heat. Cook chicken until no longer pink in the center, about 5 minutes.
Add onion to pot and cook until almost translucent, about 5 minutes. Add garlic and cook until slightly browned, about 2 minutes more.
Stir broth, water, celery, carrots, and potatoes into the pot. Cook until carrots and potatoes are tender, 15 to 20 minutes.
Taste and adjust seasoning with salt, pepper, and cayenne.

Nutrition Facts : Calories 309.3 calories, Carbohydrate 40.5 g, Cholesterol 35.3 mg, Fat 9 g, Fiber 5.9 g, Protein 16.8 g, SaturatedFat 1.3 g, Sodium 1301.7 mg, Sugar 5.9 g

Ingredients

2 skinless, boneless chicken breasts, diced
1 pinch seasoned salt, or to taste
ground black pepper to taste
2 tablespoons vegetable oil
½ onion, chopped
½ teaspoon minced garlic
4 cups chicken broth
2 cups water
2 stalks celery, chopped
2 carrots, chopped
2 large russet potatoes, quartered and thinly sliced
1 pinch cayenne pepper, or to taste

FLORENTINE CHICKEN SOUP

"My husband loves Alfredo sauce, so I'm always looking for new variations," writes Cindie Henf from Sebastian, Florida. "This easy-to-make soup is wonderful with crusty Italian bread and a tomato-mozzarella-basil salad. Best of all, it's the perfect amount for two of us."

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 5 cups.

Number Of Ingredients 13

Florentine Chicken Soup image

Steps:

Cook pasta according to package directions. Meanwhile, in a large saucepan, saute the chicken, spinach, red peppers, rosemary, garlic powder and pepper in butter until spinach is wilted. Stir in the broth, Alfredo sauce and pesto; cook for 4-5 minutes or until heated through., Drain pasta and add to the soup. Sprinkle with pine nuts and cheese.

Nutrition Facts : Calories 275 calories, Fat 14g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 865mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 2g fiber), Protein 17g protein.

Ingredients

1 cup uncooked penne pasta
1 package (6 ounces) ready-to-use chicken breast cuts
4 cups chopped fresh spinach
1 jar (7 ounces) roasted sweet red peppers, drained and sliced
3 fresh rosemary sprigs, chopped
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 tablespoon butter
1-1/2 cups reduced-sodium chicken broth
3/4 cup Alfredo sauce
3 tablespoons prepared pesto
2 tablespoons pine nuts, toasted
1 tablespoon shredded Parmesan cheese

CHICKEN AND POTATO FLORENTINE SOUP

On a recent visit to Olive Garden, I tried their Chicken and Potato Florentine Soup and savored every bite. Later, I tried to order some for take out only to learn that it was no longer on their menu. I hoped that someone had created a copycat recipe. But my searching only revealed that others also loved this soup and were looking for a copycat recipe. I only had the soup once -- and that was several weeks ago. This is my attempt.

Provided by Peprich

Categories Potato

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 19

Chicken and Potato Florentine Soup image

Steps:

Heat butter and olive oil in Dutch oven. Add onion and garlic; saute until translucent.
Add broth, water, tomatoes, basil, sugar, Italian seasoning, paprika and pepper. Bring to a boil and simmer 10 minutes.
Peel and thinly slice potatoes. Add to tomatoes and simmer 30-40 minutes, until potatoes are almost tender.
Add chicken and spinach. Simmer 10-15 minutes.
Blend 2 cups of soup with half and half and cream cheese. Pour into Dutch oven; blend and heat through.
Stir in balsamic vinegar.

Nutrition Facts : Calories 444.1, Fat 20.9, SaturatedFat 9.4, Cholesterol 69.4, Sodium 698.4, Carbohydrate 46.8, Fiber 7.5, Sugar 7.8, Protein 20.6

Ingredients

1 tablespoon butter
1 tablespoon olive oil
1 small onion, chopped
1 garlic clove, minced
2 cups chicken broth
2 cups water
14 ounces crushed tomatoes
14 ounces diced tomatoes
6 fresh basil leaves, cut in thin strips
1 1/2 teaspoons sugar
1 teaspoon italian seasoning
1/2 teaspoon paprika
1/4 teaspoon fresh ground pepper
3 medium potatoes
1 cup chopped cooked chicken
3 ounces spinach leaves, torn in pieces
1/2 cup milk
4 ounces whipped soft cream cheese
1 teaspoon balsamic vinegar

POTATO FLORENTINE SOUP

This is a lovely soup from The Moosewood New Classics. I made it pretty much as written, but I think it has possibilities for other additions - maybe some carrots, or some ham or bacon - but it's very nice as is.

Provided by pattikay in L.A.

Categories Potato

Time 50m

Yield 7 serving(s)

Number Of Ingredients 13

Potato Florentine Soup image

Steps:

in a soup pot, combine the oil, onions and rosemary.
cover and cook on medium heat for 10 minutes, stirring often.
add the potatoes, salt and water or stock and bring just to a boil.
lower the heat, cover and simmer for about 10 minutes till potatoes are tender.
with a slotted spoon, remove and set aside 2 cups of the cooked potatoes.
to the soup pot, add the spinach, basil and parsley, cover and cook for 1 or 2 minutes till spinach is wilted but still bright green.
in a blender, puree the reserved potatoes with the neufchatel, grated cheese, milk and pepper.
stir the puree back into the soup and reheat gently - adjust seasonings to taste.

Ingredients

1 tablespoon olive oil
2 cups chopped onions
1/2 teaspoon dried rosemary (I used Italian seasoning)
4 cups diced potatoes
1 teaspoon salt
4 cups water or 4 cups vegetable stock
10 ounces chopped spinach
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
1/3 cup neufchatel cheese
1/2-3/4 cup grated Fontina cheese (or parmesan or sharp cheddar, I used a combination of all three)
2 cups milk
1/2 teaspoon pepper

RICH CHICKEN FLORENTINE SOUP

This recipe was inspired by a local Italian restaurant that We would frequent often just to get this soup. So I created my version which is a bit lighter and healthier than the restaurant version. I have made this many times and it always turns out wonderful. I make croutons from baguette that I keep in my freezer by cutting into 1 " pieces, drizzling with some Olive oil, a little salt & Pepper and baking at 400. Stand right there and watch them. The minute you turn your back they will Burn! Also, if you are using frozen spinach, simply thaw and squeeze dry and add only 2 cups. Enjoy!

Provided by Basil321

Categories Meat

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

Rich Chicken Florentine Soup image

Steps:

Cut chicken breasts into bite size pieces and season with salt & pepper. Heat olive oil in a 2-3 qt saucepan.
Add Chicken and cook until no longer pink. Remove from pan with a slotted spoon and set aside.
Add 2 tablespoons of butter to the same pan and add the onion, carrots and celery. Cook for 5 min or until onions are translucent. Add Garlic, Thyme & Cayenne, Salt & Pepper. Cook for another 3 minutes.
Add flour to the vegetables and cook for 1 minute longer. Add the Chicken stock slowly to mixture. Cook for 20 minutes or until vegetables are tender and soup thickens.
Add the Half & Half & cook and stir until thickened. Add Chicken and Spinach, cooking for another 5-10 minute Check the seasonings and add more Salt, Pepper or Cayenne to taste.
Serve with Homemade Croutons.

Nutrition Facts : Calories 364.3, Fat 20.8, SaturatedFat 9.6, Cholesterol 82.6, Sodium 837.7, Carbohydrate 22, Fiber 2.2, Sugar 6.1, Protein 22.4

Ingredients

1 tablespoon extra virgin olive oil
2 medium boneless skinless chicken breasts
2 tablespoons butter
1 large shallots or 1 small onion, diced
2 stalks celery, chopped
2 large carrots, peeled & diced
2 large garlic cloves, chopped
3 tablespoons all-purpose flour
1/2 teaspoon dried thyme
1/8 teaspoon cayenne pepper (to taste)
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
4 cups chicken stock
3 cups fresh Baby Spinach
1 cup half-and-half cream or 1 cup heavy cream

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Chicken And Potato Florentine Soup Recipes

CHICKEN AND POTATO FLORENTINE SOUP (OLIVE GARDEN)

CHICKEN FLORENTINE SOUP

CHICKEN AND POTATO SOUP

Instead of just plain potato soup, add some chicken and a few veggies. You're sure to like it!

CHICKEN POTATO SOUP

Just like chicken noodle soup, but with potatoes instead of noodles!

FLORENTINE CHICKEN SOUP

"My husband loves Alfredo sauce, so I'm always looking for new variations," writes Cindie Henf from Sebastian, Florida. "This easy-to-make soup is wonderful with crusty Italian bread and a tomato-mozzarella-basil salad. Best of all, it's the perfect amount for two of us."

CHICKEN AND POTATO FLORENTINE SOUP

POTATO FLORENTINE SOUP

This is a lovely soup from The Moosewood New Classics. I made it pretty much as written, but I think it has possibilities for other additions - maybe some carrots, or some ham or bacon - but it's very nice as is.

RICH CHICKEN FLORENTINE SOUP

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