Chicken And Potato Florentine Soup (olive Garden)

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

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

Recipe

• 1 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 add next 10 ingredients to the soup pot and simmer for 45-60 minutes. the potatoes should be fork tender but not mushy.
• 3 add the fresh spinach and stir; let it wilt into the soup for about 5 minutes.
• 4 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 ladle into bowls; serve with crusty bread.