Chicken And Potato Florentine Soup Olive Garden Recipes

CHICKEN AND POTATO FLORENTINE SOUP (OLIVE GARDEN)

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.

CHICKEN FLORENTINE SOUP

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.

CHICKEN AND POTATO SOUP

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.

CHICKEN AND POTATO FLORENTINE SOUP

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.

POTATO FLORENTINE SOUP

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.

OLIVE GARDEN STYLE CHICKEN AND GNOCCHI SOUP

Steps:

• Saute the onion, celery, garlic, carrot in oil over medium heat until onion is translucent.
• Add chicken, chicken stock, half and half, salt and pepper, thyme. Heat to boiling, then add gnocchi. Gently boil for 4 minutes, then turn down to a simmer for 10 minutes.
• Add spinach and cook for another 1-2 minutes until spinach is wilted.
• (Heat to boiling and add cornstarch dissolved in 1-2 Tbsp water at this point if you want a thicker soup.).
• Ladle into bowls and serve!