Olive Garden's Chicken & Florentine Soup

Chicken & Florentine Soup
3 boneless, skinless chicken breasts
16 oz. chicken broth
½ Tbsp. salt
¼ Tbsp. black pepper
½ Tbsp. Italian seasoning
½ Tbsp. instant minced onion

28 oz. diced tomatoes with juice
28 oz. water
15 oz. great northern beans, drained
5 oz. shredded carrots
3 medium russet potatoes, sliced & peeled
¼ Tbsp. salt
1/8 Tbsp. black pepper
¼ Tbsp. Italian seasoning
¼ Tbsp. instant minced onion
¼ Tbsp. paprika

2 ½ oz. fresh spinach, chopped
4 oz. cream cheese
4 oz. grated mozzarella cheese


Simmer the first 6 ingredients until chicken breasts are tender. Remove meat and let cool. Drain the solids from the broth and put the clear liquid back into the soup pot. Chop up chicken into bite size chunks and put back into the broth.

Add the 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 of the pot. Ladle into bowls & serve with crusty bread.

Makes 2 Quarts.

Original Recipe
http://olivegardenathome.blogspot.com/2012/04/chicken-potato-florentine-soup.html

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