Creamy Chicken Florentine Soup with Potatoes
Indulge in a bowl of warmth and comfort with my Creamy Chicken Florentine Soup with Potatoes. Inspired by the delightful dish featured at Olive Garden, this soup is a flavorful blend of tender chicken, hearty potatoes, and vibrant spinach, all swirled together in a rich and creamy broth. The combination of diced tomatoes and great northern beans adds depth and nutrition, making it not just a meal, but a cherished gathering for family and friends. Perfect for chilly evenings, serve this delectable soup with a side of crusty bread for the ultimate dining experience. Your loved ones will be coming back for seconds—or even thirds!
12-16 servings
Servings
200
Calories
15
Ingredients
Ingredients
Boneless Skinless Chicken Breasts
6 (Whole, for simmering)
Chicken Broth
32 ounces (Ready to use)
Salt
1.5 tablespoons (Divided)
Black Pepper
0.75 tablespoons (Divided)
Italian Seasoning
1.5 tablespoons (Divided)
Instant Minced Onion
1.5 tablespoons (Divided)
Diced Tomatoes with Juice
2 (28 ounce) cans (Canned)
Water
2 (28 ounce) cans (To dilute the soup)
Great Northern Beans
2 (15 ounce) cans (Drained)
Shredded Carrots
10 ounces (Ready to use)
Medium Potatoes
6 (Peeled and sliced)
Paprika
½ tablespoon (Ground)
Fresh Spinach
5 ounces (Chopped)
Cream Cheese
8 ounces (Cubed for easy melting)
Grated Mozzarella Cheese
8 ounces (Ready to add)
Instructions
1
In a large pot, combine the chicken breasts, chicken broth, 1 tablespoon salt, ½ tablespoon black pepper, 1 tablespoon Italian seasoning, and 1 tablespoon of instant minced onion. Bring the mixture to a simmer over medium heat.
2
Cook the chicken until it is tender, about 20-30 minutes. Remove the chicken breasts from the pot, allowing them to cool slightly, then chop into bite-sized pieces.
3
Strain the solids from the broth, returning the clear liquid to the pot. Add the chopped chicken back into the broth.
4
Stir in the diced tomatoes (with juice), water, drained great northern beans, shredded carrots, sliced potatoes, ½ tablespoon salt, ¼ tablespoon black pepper, ½ tablespoon Italian seasoning, ½ tablespoon paprika, and ½ tablespoon instant minced onion. Simmer for 45-60 minutes, or until the potatoes are fork-tender but not mushy.
5
Once the potatoes are tender, add the fresh chopped spinach, stirring it into the soup. Allow it to wilt for about 5 minutes.
6
Lower the heat and add the cream cheese and grated mozzarella to the soup pot. Stir frequently to ensure the cheeses melt evenly, being careful not to let them stick to the bottom of the pot.
7
Once the cheese is fully melted and incorporated, ladle the soup into bowls and serve warm with crusty bread.
Nutrition Information
10
Fat
13
Carbs
15
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Chicken Florentine Soup with Potatoes?
It is a flavorful, comfort-food soup featuring tender chicken, hearty potatoes, and fresh spinach in a rich, creamy broth, inspired by Olive Garden flavors.
How many servings does this recipe yield?
This recipe makes a large batch, providing approximately 12-16 servings.
What are the primary ingredients?
The main components are boneless skinless chicken breasts, chicken broth, diced tomatoes, great northern beans, shredded carrots, medium potatoes, and fresh spinach.
How many calories are in one serving of this soup?
Each serving contains approximately 200 calories.
What makes the soup broth creamy?
The creaminess comes from adding 8 ounces of cream cheese and 8 ounces of grated mozzarella cheese at the end of the cooking process.
Is this soup considered a healthy meal?
Yes, it is a balanced meal with 15g of protein, 13g of carbohydrates, and 10g of fat per serving, including various vegetables.
What type of beans should I use?
The recipe calls for two 15-ounce cans of Great Northern beans, which should be drained before adding.
How should the chicken be prepared?
The chicken breasts are first simmered whole in broth and seasonings until tender, then removed and chopped into bite-sized pieces.
How long does it take to cook the chicken?
The chicken typically takes 20 to 30 minutes of simmering over medium heat to become tender.
How should the potatoes be prepared?
The 6 medium potatoes should be peeled and sliced before being added to the pot.
How long do the potatoes need to simmer?
The potatoes and vegetables should simmer for 45 to 60 minutes, or until they are fork-tender.
Can I use frozen spinach instead of fresh?
While the recipe calls for 5 ounces of fresh chopped spinach, frozen spinach can be used if it is thawed and squeezed dry first.
What seasonings are used in this recipe?
The soup is seasoned with salt, black pepper, Italian seasoning, instant minced onion, and paprika.
What is the purpose of straining the broth?
Straining the broth after cooking the chicken ensures a clear liquid base for the soup, removing any solids or foam created during simmering.
What type of cheese is used in this recipe?
The recipe uses 8 ounces of cubed cream cheese and 8 ounces of grated mozzarella cheese.
How do I prevent the cheese from sticking to the pot?
Lower the heat before adding the cheeses and stir frequently to ensure they melt evenly and do not stick to the bottom.
Is this a good recipe for family gatherings?
Yes, because it yields 12-16 servings and is a crowd-pleasing comfort food, it is perfect for serving family and friends.
What should I serve with this soup?
It is recommended to serve this soup warm with a side of crusty bread for the ultimate dining experience.
Can I use pre-shredded carrots?
Yes, the recipe suggests 10 ounces of shredded carrots, and ready-to-use bags are a great time-saver.
Do I need to peel the potatoes?
The recipe instructions specify that the potatoes should be peeled and sliced.
What size cans of tomatoes are needed?
You will need two 28-ounce cans of diced tomatoes, and you should include the juice in the soup.
Is the soup spicy?
No, the soup is savory rather than spicy, using mild seasonings like Italian herbs and paprika.
How much water is added to the soup?
The recipe uses the empty tomato cans to measure the water, adding two 28-ounce cans of water to dilute the broth.
When do I add the spinach?
The fresh spinach is added after the potatoes are tender; it only needs about 5 minutes to wilt in the hot liquid.
Can I use chicken thighs instead of breasts?
Yes, boneless chicken thighs can be substituted, though they may require slightly different cooking times to become tender.
How do I store leftovers?
Store the soup in an airtight container in the refrigerator for up to 3-4 days.
Can this soup be frozen?
Due to the high cream cheese and mozzarella content, the texture may change slightly when frozen and thawed, so reheating slowly while stirring is advised.
What is the total protein count per serving?
Each serving provides about 15 grams of protein.
Is there any sugar in this recipe?
Based on the nutritional data provided, there is no significant amount of sugar listed for this recipe.
Is this recipe similar to Olive Garden's soup?
Yes, it is specifically described as an Olive Garden clone, particularly inspired by their Florentine-style dishes.