Chicken And Potato Florentine Soup Recipes

CREAMY CHICKEN FLORENTINE SOUP RECIPE

Steps:

• In a large pot over medium heat, melt the butter. Add the garlic. Saute for about a minute, until fragrant.
• Add the onions and Italian seasoning. Saute for 7-10 minutes, until slightly browned and just starting to caramelize. (You can saute for longer if you want them more caramelized.)
• Add the chicken broth, cream, shredded chicken, and spinach. Add the chopped artichoke hearts, if using (optional). Season with sea salt and black pepper to taste, if desired.
• Bring to a simmer, then simmer for about 5 minutes, until the spinach wilts and soup is hot.

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 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.

CHICKEN POTATO SOUP

Steps:

• Season chicken with seasoned salt and pepper.
• Heat vegetable oil in a large soup pot over medium-high heat. Cook chicken until no longer pink in the center, about 5 minutes.
• Add onion to pot and cook until almost translucent, about 5 minutes. Add garlic and cook until slightly browned, about 2 minutes more.
• Stir broth, water, celery, carrots, and potatoes into the pot. Cook until carrots and potatoes are tender, 15 to 20 minutes.
• Taste and adjust seasoning with salt, pepper, and cayenne.

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.

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.

FLORENTINE CHICKEN SOUP

Steps:

• Cook pasta according to package directions. Meanwhile, in a large saucepan, saute the chicken, spinach, red peppers, rosemary, garlic powder and pepper in butter until spinach is wilted. Stir in the broth, Alfredo sauce and pesto; cook for 4-5 minutes or until heated through., Drain pasta and add to the soup. Sprinkle with pine nuts and cheese.

CREAMY CHICKEN POTATO SOUP

Steps:

• In a large saucepan, saute onion in butter until tender. Stir in broth and potatoes. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Stir in the chicken, salt and pepper. , Combine flour and fat-free milk until smooth; stir into saucepan. Add evaporated milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with parsley and chives.