Best 2 Chicken And Potato Florentine Soup Olive Garden Recipes

Indulge in the hearty and comforting embrace of Chicken and Potato Florentine Soup, an Olive Garden classic recreated in the warmth of your own kitchen. This delectable soup boasts tender chicken, fluffy potatoes, vibrant spinach, and a creamy broth infused with the flavors of garlic, onion, and a touch of white wine. Accompanying this main course, discover a delightful array of recipes that elevate your dining experience. Craft homemade croutons to add a crispy crunch, or whip up a batch of fluffy buttermilk biscuits to soak up every savory spoonful. Elevate your meal with a refreshing salad of mixed greens, cherry tomatoes, and a tangy vinaigrette dressing. Satisfy your sweet cravings with a classic dessert featuring layers of rich chocolate cake, creamy chocolate frosting, and a sprinkling of chopped nuts. Embark on a culinary journey that promises to delight your senses and leave you feeling cozy and content.

Let's cook with our recipes!

CHICKEN AND POTATO FLORENTINE SOUP

Chicken and Potato Florentine Soup image

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

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

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

CHICKEN AND POTATO FLORENTINE SOUP (OLIVE GARDEN)

Chicken and Potato Florentine Soup (Olive Garden) image

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

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

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

Tips:

Use Yukon Gold or russet potatoes for a creamy texture.
For a richer flavor, use chicken broth instead of water.
Add a splash of white wine to the soup for a touch of acidity.
Fresh spinach is best, but frozen spinach can also be used.
Top the soup with freshly grated Parmesan cheese and a drizzle of olive oil before serving.

Conclusion:

This Chicken and Potato Florentine Soup is a delicious and hearty meal that is perfect for a cold night. It is also relatively easy to make, and it can be tailored to your own taste preferences. So next time you're looking for a comforting and satisfying soup, give this recipe a try.