Best 3 Chicken And Potato Florentine Soup Olive Garden Recipes

Craving a hearty and flavorful soup that combines the classic flavors of chicken, potatoes, and spinach? Look no further than Chicken and Potato Florentine Soup, a beloved dish from the renowned Olive Garden restaurant. This soup is a symphony of textures and tastes, featuring tender chicken, soft potatoes, and vibrant spinach swimming in a creamy and flavorful broth. The addition of Parmesan cheese adds a savory touch, while a hint of red pepper flakes provides a subtle kick. Whether you're seeking a comforting meal on a chilly evening or a quick and satisfying lunch, this Chicken and Potato Florentine Soup, inspired by Olive Garden's culinary expertise, is guaranteed to delight your taste buds.

Here are our top 3 tried and tested recipes!

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

Ingredients

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

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

Ingredients

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

ARMENIAN-STYLE POTATO SALAD

Armenian-Style Potato Salad image

Potato salad is the first food I remember eating, so I really do have a deep emotional attachment, but every so often, I crave something completely different-and this Armenian-style potato salad is completely different. And completely delicious. And, unlike American-style, completely safe left on a sunny picnic table for hours. Serve drizzled with more olive oil and garnished with more fresh mint.

Provided by Chef John

Categories No Mayo Potato Salad

Time 3h30m

Yield 8

Number Of Ingredients 14

Ingredients

3 pounds Yukon Gold potatoes, peeled, quartered, and sliced into 1/4-inch pieces
1 tablespoon kosher salt, or more to taste
1 tablespoon dried mint, divided
½ cup mild olive oil, divided
1 large red onion, diced
½ cup diced red bell pepper
2 cloves garlic, minced
⅓ cup lemon juice, or more to taste
½ cup thinly sliced green onions
¼ cup chopped fresh mint
2 tablespoons chopped fresh Italian parsley
¼ teaspoon freshly ground black pepper
¼ teaspoon Aleppo chili flakes
1 pinch cayenne pepper

Steps:

Transfer sliced potatoes into a large pot with enough cold water to cover the potatoes by a couple of inches. Stir in 1 rounded tablespoon kosher salt and 2 ½ teaspoons dried mint. Bring to a boil over high heat. Reduce heat to medium and let cook until tender, about 15 minutes, checking every 5 to 6 minutes for doneness. Drain well.
Transfer cooked potatoes to a large mixing bowl and let cool slightly.
While potatoes cool, heat ¼ cup olive oil in a skillet over medium-high heat. Add red onion, red bell pepper, garlic, and a pinch of salt; cook and stir for just 1 minute. Turn off the heat and stir in remaining dried mint.
Drizzle freshly squeezed lemon juice into potatoes and toss gently with a spatula. Add green onions, red onion mixture, remaining olive oil, fresh mint, fresh parsley, salt to taste, black pepper, chili flakes, and cayenne. Mix with a spatula until combined.
Cover with plastic wrap and refrigerate until chilled and flavors have melded, 3 to 4 hours.
Unwrap; stir, taste, and adjust seasonings as needed to personal tastes. The salad almost always needs more salt stirred in once it's tasted after being chilled. Serve.

Nutrition Facts : Calories 271.7 calories, Carbohydrate 34.9 g, Fat 13.8 g, Fiber 3.6 g, Protein 4.2 g, SaturatedFat 1.9 g, Sodium 734.2 mg

Tips:

Use fresh ingredients. The fresher your ingredients, the better your soup will taste. Look for vegetables that are crisp and brightly colored, and make sure your chicken is fresh or thawed completely before cooking.
Don't overcook the chicken. Overcooked chicken is tough and chewy. Cook it just until it is cooked through, which should take about 10-12 minutes.
Use a good quality broth. The broth is the base of your soup, so it's important to use a good one. Look for a broth that is low in sodium and has a rich flavor.
Don't be afraid to experiment. This recipe is just a starting point. Feel free to add or omit ingredients to suit your own taste. For example, you could add some chopped spinach or kale, or you could use a different type of cheese, such as Parmesan or Romano.
Serve with a side of crusty bread or crackers. This will help to soak up the delicious broth.

Conclusion:

Chicken and Potato Florentine Soup is a hearty and delicious soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. So next time you're looking for a comforting and delicious soup, give this recipe a try.