Ingredients
-
6
-
32
-
1
-
1/2
-
1
-
1
-
2
-
2
-
2
-
10
-
6
-
1/2
-
1/4
-
1/2
-
1/2
Directions
Chicken and Potato Florentine Soup (Olive Garden), 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 , used to work at OG and was sad this soup was discontinued So I make this recipe every year Love it
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Steps
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1
Done
|
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. |
|
2
Done
|
Add Next 10 Ingredients to the Soup Pot and Simmer For 45-60 Minutes. the Potatoes Should Be Fork Tender but not Mushy. |
|
3
Done
|
Add the Fresh Spinach and Stir; Let It Wilt Into the Soup For About 5 Minutes. |
|
4
Done
|
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. |
|
5
Done
|
Ladle Into Bowls; Serve With Crusty Bread. |
