Chicken And Potato Florentine Soup Recipes

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FLORENTINE CHICKEN SOUP



Florentine Chicken Soup image

"My husband loves Alfredo sauce, so I'm always looking for new variations," writes Cindie Henf from Sebastian, Florida. "This easy-to-make soup is wonderful with crusty Italian bread and a tomato-mozzarella-basil salad. Best of all, it's the perfect amount for two of us."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 5 cups.

Number Of Ingredients 13

1 cup uncooked penne pasta
1 package (6 ounces) ready-to-use chicken breast cuts
4 cups chopped fresh spinach
1 jar (7 ounces) roasted sweet red peppers, drained and sliced
3 fresh rosemary sprigs, chopped
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 tablespoon butter
1-1/2 cups reduced-sodium chicken broth
3/4 cup Alfredo sauce
3 tablespoons prepared pesto
2 tablespoons pine nuts, toasted
1 tablespoon shredded Parmesan cheese

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.

Nutrition Facts : Calories 275 calories, Fat 14g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 865mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 2g fiber), Protein 17g protein.

CHICKEN FLORENTINE SOUP



Chicken Florentine Soup image

Soup is what happens when I have leftovers in the house and it's time to clear out the veggie drawer. I got the inspiration while lunching at the Palm Tree Grille in Mount Dora when attending the annual Plant and Garden Sale. I didn't have their soup but it was on special. This will be great for lunches during the week.

Provided by Otterpond

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 1h

Yield 4

Number Of Ingredients 14

2 tablespoons olive oil
1 onion, chopped
1 cup diced carrots
1 cup diced celery
2 cloves garlic, minced
1 cup baby spinach leaves
4 cups 99% fat-free chicken broth
1 (15 ounce) can diced tomatoes
1 lemon, juiced
¼ teaspoon ground black pepper
¼ teaspoon dried oregano
¼ teaspoon dried sweet basil
2 cups diced cooked chicken
1 cup cooked white rice

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.

Nutrition Facts : Calories 349.5 calories, Carbohydrate 26 g, Cholesterol 60.5 mg, Fat 16.5 g, Fiber 3.6 g, Protein 21.9 g, SaturatedFat 3.5 g, Sodium 1408.4 mg, Sugar 8.3 g

CHICKEN AND POTATO FLORENTINE SOUP



Chicken and Potato Florentine Soup image

On a recent visit to Olive Garden, I tried their Chicken and Potato Florentine Soup and savored every bite. Later, I tried to order some for take out only to learn that it was no longer on their menu. I hoped that someone had created a copycat recipe. But my searching only revealed that others also loved this soup and were looking for a copycat recipe. I only had the soup once -- and that was several weeks ago. This is my attempt.

Provided by Peprich

Categories     Potato

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 19

1 tablespoon butter
1 tablespoon olive oil
1 small onion, chopped
1 garlic clove, minced
2 cups chicken broth
2 cups water
14 ounces crushed tomatoes
14 ounces diced tomatoes
6 fresh basil leaves, cut in thin strips
1 1/2 teaspoons sugar
1 teaspoon italian seasoning
1/2 teaspoon paprika
1/4 teaspoon fresh ground pepper
3 medium potatoes
1 cup chopped cooked chicken
3 ounces spinach leaves, torn in pieces
1/2 cup milk
4 ounces whipped soft cream cheese
1 teaspoon balsamic vinegar

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.

Nutrition Facts : Calories 444.1, Fat 20.9, SaturatedFat 9.4, Cholesterol 69.4, Sodium 698.4, Carbohydrate 46.8, Fiber 7.5, Sugar 7.8, Protein 20.6

CHICKEN AND POTATO FLORENTINE SOUP (OLIVE GARDEN)



Chicken and Potato Florentine Soup (Olive Garden) image

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.

Provided by Tona C.

Categories     < 4 Hours

Time 1h15m

Yield 4 quarts, 12-16 serving(s)

Number Of Ingredients 19

6 boneless skinless chicken breasts
32 ounces chicken broth
1 tablespoon salt
1/2 tablespoon black pepper
1 tablespoon italian seasoning
1 tablespoon instant minced onion
2 (28 ounce) cans diced tomatoes with juice
2 (28 ounce) cans water
2 (15 ounce) cans great northern beans, drained
10 ounces shredded carrots
6 medium sliced potatoes, peeled
1/2 tablespoon salt
1/4 tablespoon black pepper
1/2 tablespoon italian seasoning
1/2 tablespoon instant minced onion
1/2 tablespoon paprika
5 ounces fresh spinach, chopped
8 ounces cream cheese
8 ounces grated mozzarella cheese

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.

Nutrition Facts : Calories 388.3, Fat 13.4, SaturatedFat 6.8, Cholesterol 73.5, Sodium 1596.5, Carbohydrate 40.7, Fiber 8.8, Sugar 6.5, Protein 28

EASY CHICKEN FLORENTINE



Easy Chicken Florentine image

This tasty quick spin on chicken Florentine is colorful and exciting. Serve together with your choice of rice, potato, or couscous, my favorite.

Provided by chorusgirl3

Categories     Meat and Poultry     Chicken     Breast     Pan-Fried

Time 30m

Yield 4

Number Of Ingredients 11

1 pound skinless, boneless chicken breast, cut into 1-inch cubes
salt and ground black pepper to taste
2 tablespoons olive oil
1 medium shallot, chopped
1 clove garlic, minced
2 medium tomatoes, chopped
1 (10.5 ounce) can condensed cream of mushroom soup
½ cup chicken broth
¼ cup sour cream
1 (10 ounce) package fresh spinach
1 cup shredded mozzarella cheese

Steps:

  • Season chicken with salt and pepper.
  • Heat oil in a deep skillet over medium heat. Add chicken and saute until no longer pink in the center and the juices run clear, 6 to 8 minutes. Remove chicken to a plate.
  • Add shallot and garlic to the skillet and cook for about 2 minutes. Add tomatoes and cook 2 more minutes. Add condensed soup, chicken broth, and sour cream; stir to combine. Add spinach and cook for 5 minutes.
  • Serve on plates and top with shredded mozzarella cheese.

Nutrition Facts : Calories 390.7 calories, Carbohydrate 13.9 g, Cholesterol 89.8 mg, Fat 21.9 g, Fiber 2.4 g, Protein 35.2 g, SaturatedFat 7.5 g, Sodium 926 mg, Sugar 3.9 g

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