Chicken and Potato Florentine Soup
Chicken and Potato Florentine Soup: Warm your insides with this hearty soup full of chicken and vegetables. So rich in flavor this soup gets even better the next day.
How to Make Chicken and Potato Florentine Soup
- Add the chicken stock, shredded chicken, beans, carrots, potatoes, salt, Italian seasoning, onion and paprika to a large stock pot; simmer for 45 to 60 minutes.
- The potatoes should be fork tender but not mushy.
- Add fresh spinach and stir; let wilt into the soup for about 5 minutes. SERVE WITH CRUSTY BREAD.
How to Make Homemade Chicken Stock
Keep it simple! When I make my chicken stock I don’t bother with peeling anything. Not even the onion or garlic! Full printable recipe below.
To a large stock pot add a whole chicken, carrots, celery, onions, garlic, bay leaves, fresh thyme, and salt. Add enough water to cover. Bring to a boil, reduce heat to a simmer for 1 hour. Strain vegetables from stock, shred chicken.
How to Make a Creamy Tomato Chicken and Potato Florentine Soup
Don’t get me wrong, the flavor of this soup is out-of-this-world and one of my favorites. Here’s what to do if you’re looking for a tomato base soup with a creamy broth. Add the tomatoes with the other vegetables and the cheese when the spinach is added. Full printable recipe below.
2 (14.5 ounce) can diced tomatoes
1 (8 ounce) package of cream cheese
1½ cups Mozzarella cheese, grated
Slow Cooker Chicken and Potato Florentine Soup
Add cooked chicken, beans, carrots, potatoes, salt, pepper, Italian seasoning, minced onion, and paprika to the slow cooker. Cook on high 4 hours or until vegetables are fork tender. Before serving, stir in spinach. IF ADDING CHEESE, also stir in the cream cheese and mozzarella cheese. Full printable recipe below.
Chicken and Potato Florentine Soup
Create your favorite Olive Garden Soup!
Ingredients
For the Chicken Stock:
- 1 whole chicken
- 2 carrots, cut in half
- 2 celery sticks, cut in half
- Use all the leaves on the celery stalk, chopped
- 2 medium onions, cut in half
- 1 head of garlic, cut in half
- 2 bay leaves
- ¼ of a bunch of fresh thyme
- 1 tablespoon salt
- water to cover chicken
For the Soup:
- 8 cups chicken stock
- 1 whole chicken, cooked and shredded, for a large chicken, only use the breasts
- 2 (15 ounce) cans white beans, do not drain
- 1 (10 ounce) bag shredded carrots
- 6 medium sliced potatoes, russet or red, do not peel
- ½ tablespoon salt
- 1 teaspoon pepper
- ½ tablespoon Italian seasoning
- ½ tablespoon instant minced onion
- ½ tablespoon paprika
- 5 ounces fresh spinach, chopped
For the Creamy Tomato Base Soup:
- 2 (14.5 ounce) cans diced tomatoes
- 1 (8 ounce) cream cheese
- 1½ cups Mozzarella cheese, grated
Instructions
For the Chicken Stock:
- Wrap thyme and bay leaves with kitchen string.
- In a LARGE stock pot add the chicken, vegetables, herbs and salt.
- Add enough water to cover .
NOTE: I DON'T peel the vegetables.
- Bring to a boil, reduce heat and simmer for 1 hour.
- Remove chicken, when cool enough to handle shred.
- Strain vegetables from stock.
- Add stock back into pot.
- You will need 8 cups of liquid so if the stock is short of that 8 cups add enough water to equal 8 cups.
For the Soup:
- Add the chicken stock, shredded chicken, beans, carrots, potatoes, salt, pepper, Italian seasoning, onion and paprika to a large stock pot; simmer for 45 to 60 minutes.
- The potatoes should be fork tender but not mushy.
- Add fresh spinach and stir; let wilt into the soup for about 5 minutes.
For a Creamy Tomato Base Soup:
- To the vegetables also add the chopped tomatoes.
- When you add the spinach add the cream cheese and mozzarella cheese.
For the Slow Cooker
Add cooked chicken, beans, carrots, potatoes, salt, pepper, Italian seasoning, minced onion, and paprika to the slow cooker. Cook on high 4 hours or until vegetables and tomatoes (if adding) are fork tender. Before serving, stir in spinach. IF ADDING CHEESE, also stir in the cream cheese and mozzarella cheese. Full printable recipe below.
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This looks amazing! I’ve never heard of this soup, but I’m looking forward to trying it soon. Thanks so much for sharing at Mix it up Monday 🙂
http://www.flourmewithlove.com/2013/01/mix-it-up-monday.html#more
Mmmmm… my husband would love this soup and that Garlic looked wonderful! Thanks so much for linking up at Two-Cup Tuesday! See ya again next week!
This looks so good! I can’t wait to try it. Thanks.
Looks delicious! Although I’m thinking this must make a LOT of soup, sounds like a party to me! 🙂