Olive Garden Chicken & Potato Florentine Soup
Recipe: #16073
November 22, 2014
Categories: Desserts, Chicken Copycat or Clone Recipes, Game/Sports Day, Sunday Dinner, Gluten-Free, No Eggs, more
"I came across this recipe and had to give it a try, oh boy this is so good, the cream cheese really takes it up a level. I adjusted the measurements to my tastes and I loved it, I would make it the exact same way next time"
Ingredients
Nutritional
- Serving Size: 1 (846.1 g)
- Calories 639.8
- Total Fat - 21.7 g
- Saturated Fat - 11.5 g
- Cholesterol - 116.9 mg
- Sodium - 959.8 mg
- Total Carbohydrate - 72.8 g
- Dietary Fiber - 13.3 g
- Sugars - 11.5 g
- Protein - 41.2 g
- Calcium - 414.5 mg
- Iron - 4.9 mg
- Vitamin C - 59.2 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Add chicken breasts, chicken broth, 2 teaspoons Italian seasoning, onion powder, garlic powder, 1 teaspoon paprika, salt, pepper, diced tomatoes with juice, carrots, potatoes and water to a large saucepan over medium heat. Simmer until the chicken is cooked through and the veggies are tender. Remove chicken breasts, shred and add back to the pot.
Step 2
Add the beans and heat on low for 30 minutes. Add the fresh chopped spinach and cook for 5 more minutes. If soup is too thick for your liking, add a little extra water (I prefer mine super thick and chunky). Taste and add the remaining 1 teaspoon Italian seasoning, 1 teaspoon paprika, if needed. Season with pepper.
Step 3
Stir in the cream cheese until completely combined.
Step 4
Mix in the grated Mozzarella and stir until combined.
Step 5
Serve with crusty bread.
Tips
No special items needed.